Falafel with hummus, tahini dip and cucumber 🌱

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Falafel: Blend 120 g chickpeas with a small red onion, 3 garlic cloves, 1 tbsp olive oil, the juice of half a lemon and a handful fresh parsley in a food processor. Taste with salt, ground chili, ground jeera and ground coriander seeds. Place spoonfuls of batter on a baking pan lined with parchment paper and bake for 15-20 minutes (depending on size) at 180°C. Flip halfway through.

Hummus: Finley blend 120 g chickpeas, the zest and juice of half a lemon, 2 tbsp olive oil, 1 tbsp tahini as well salt and paprika powder to your liking.

Tahini dip: Finley blend 3 tbsp tahini with 2 tbsp olive oil, the zest and juice of one lemon and a handful of fresh parsley. Taste with salt.

Roasted chickpeas: Drizzle chickpeas with olive oil, season with paprika powder and salt and bake for 10 minutes at 180°C.

Assemble by drizzling a generous dollop hummus with olive oil. Arrange the falafel next to the hummus and surround with dip. Decorate with fresh cucumber, parsley and roasted chickpeas.

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