with Lemon Hummus & Crunchy Date Slaw
- 1 onion
- 1 oz dates
- 1 tomato
- ½ oz fresh parsley
- 2 cloves garlic
- 1 lemon
- 13.4 oz chickpeas
- 4 oz shredded red cabbage
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 1 cup garbanzo bean flour
- 5 tbsp olive oil*
- 1 tsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Food Processor
Peel and roughly chop the onion. Remove the pits from the dates and thinly slice the fruit. Thinly slice the tomato. Pick the parsley leaves. Peel the garlic. Zest and halve the lemon. Drain and rinse the chickpeas.
In a medium bowl, combine the sliced dates, 1 tbsp lemon juice, shredded red cabbage, and 1 tsp vegetable oil. Season crunchy date slaw with salt and toss.
Add just 1 cup chickpeas to a food processor along with the zest and juice from half the lemon. Add a pinch of salt and pepper and, with the motor running, drizzle in 2 tbsp olive oil and 1 tbsp cold water. Taste the hummus and adjust the seasoning with salt. Transfer lemon hummus to a bowl.
Add 1 cup of chopped onion and the garlic to a food processor and pulse to chop. Add the remaining chickpeas, parsley leaves, ground cumin, ground coriander, and ½ tsp salt to the food processor. Pulse until well chopped. Add the garbanzo bean flour and ¼ cup water. Blend until a cohesive dough forms.
Form the falafel dough into 6 two-inch patties. Place a large nonstick skillet over medium-high heat with 3 tbsp olive oil. Once hot, add the falafel and cook until browned and crisp, about 3 to 4 minutes per side. Transfer to a paper towel-lined plate and sprinkle with salt.
Divide the falafel between plates and serve with the lemon hummus, crunchy date slaw, and sliced tomatoes.