baked falafel and hummus with garlic & yogurt dipping sauce

I made falafel, hummus, red pepper garlic sauce and cucumber yogurt sauce this weekend. I want to send this over to Mansi of the delightful blog, Fun and Food who is hosting Game Night Party event.

This is very quick dish to make, it just requires a few steps. Plus no frying the falafel! You can put this together in 30 min or less as long as you soak the bulgur in advance. And although it is vegetarian, I promise the carnivores in the crowd won't be left hungry. It is a proven crowd pleaser. Please do give it a go.

falafel
serves 4-6
prep time: 1 hour 10 min(includes 1 hour soaking time)
bake time: 15 min

• preheat oven to 375
• soak 1/2 cup bulgur wheat for an hour in water just to cover in a big mixing bowl
• mix in 1 can chickpeas rinsed, drained and mashed
• add 3 chopped scallions and 2 cloves minced garlic
• add salt, a teaspoon of coriander and cumin powder
• form into approximately 30 small balls and place on a greased baking sheet
• bake for 15 minutes turning once

hummus

• drain and rinse a can of chickpeas and place in food processor
• add 2 cloves of garlic
• add juice of 1/2 lemon
• add 3-4 tbsp olive oil
• add 1 tspn tahini
• add salt to taste
• puree and place in serving bowl, drizzle olive oil on top and sprinkle cayenne pepper

red pepper & garlic sauce

• wash and chop 12 red jalapenos and place in a small blender
• add 4 cloves garlic
• add juice of 1/2 lemon
• add salt
• grind together

cucumber yogurt sauce

• peel and dice a cucumber in a large bowl
• add in a chopped tomato and jalapeno
• mix in 3 cups of yogurt
• add a small handful of dill or parsley
• add salt and pepper

Notes: serve the falafel in warm pita bread with lettuce