GARDEN VIEW HUMMUS & FALAFEL PLATTER WITH POMEGRANATE

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Ingredients:

• For the Creamy Spiced Hummus:

• 2 cans (approx. 400g each) chickpeas, drained (reserve some liquid)

• 1/2 cup tahini

• 1/4 cup lemon juice (or to taste)

• 1/4 cup olive oil

• 2 cloves garlic, peeled

• 1 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• Salt and black pepper to taste

• 1/2 teaspoon smoked paprika (optional, for garnish)

• (Optional: Ice-cold water or chickpea liquid to smooth)

• For the Falafel:

• 1 pound (about 2 cups) dried chickpeas (must be soaked overnight, do not use canned for the falafel texture)

• 1/2 large onion, roughly chopped

• 1 cup fresh parsley, roughly chopped

• 3-4 cloves garlic

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon baking soda

• Salt and black pepper to taste

• Oil for frying (e.g., vegetable or sunflower oil)

• For the Caramelized Roasted Leeks:

• 1 large leek, white and light green parts only

• 1 tablespoon olive oil

• Salt

• For Assembly and Garnish:

• 1/2 cup fresh mint leaves

• 1/2 cup red radishes, thinly sliced

• 1/4 cup fresh pomegranate seeds

• Olive oil for drizzling

• Flaky sea salt (optional)

Recipe (Instructions):

1. Prepare the Leeks: Preheat your oven to 400°F (200°C). Wash the leek carefully to remove all sand. Slice it crosswise into thick rings. Toss with 1 tbsp olive oil and a pinch of salt. Roast for 15-20 minutes until soft and caramelized. Set aside.

2. Make the Falafel: Drain the soaked (not canned) chickpeas well. Place the soaked chickpeas, chopped onion, parsley, garlic, cumin, coriander, salt, and pepper in a food processor. Pulse multiple times until you have a coarse meal texture (do not blend into a smooth paste). Add the baking soda and pulse a few more times to incorporate. Transfer the mixture to a bowl and refrigerate for 30 minutes.

3. Shape and Fry the Falafel: Form the chilled falafel mixture into small balls (about 1-1.5 inches). Heat about 2 inches of oil in a deep, heavy-bottomed pot to around 350°F (175°C). Carefully fry the falafel balls in batches until they are golden-brown and crispy on the outside (about 3-4 minutes per batch). Drain on paper towels.

4. Make the Hummus: Clean the food processor. Add the canned chickpeas, tahini, lemon juice, 1/4 cup olive oil, garlic cloves, cumin, coriander, salt, and pepper. Process until very smooth. If it's too thick, add a tablespoon of the reserved chickpea liquid or ice-cold water at a time until the desired creamy consistency is reached.

5. Assemble and Serve: Spoon the creamy hummus onto a large platter or into individual bowls. Use the back of a spoon to create small wells in the surface. Top with the warm, crispy falafel balls. Scatter the roasted leeks, fresh mint leaves, radish slices, and pomegranate seeds over the platter. Finish with a generous drizzle of olive oil, a sprinkle of smoked paprika (if using), and a few grains of flaky sea salt. Serve immediately.