Herb-Packed Baked Falafel with Whipped Hummus & Olive-Cucumber Salad

Ensure 120g dried chickpeas have been soaked in cold water for 12 to 24 hours, then drain and pat them completely dry with a clean kitchen towel.

In a food processor, combine the soaked and drained 120g dried chickpeas, 30g fresh flat-leaf parsley, 30g fresh coriander, 3 peeled garlic cloves, 1 chopped small shallot, 1 tsp ground cumin, 0.5 tsp ground coriander, 0.25 tsp baking soda, and 0.5 tsp salt. Pulse until finely minced but not pureed, resembling coarse sand.

Transfer the falafel mixture to a bowl, cover, and refrigerate for 15 minutes to help it bind. Meanwhile, preheat your oven to 200°C and line a baking sheet with parchment paper.

Once chilled, shape the mixture into 8 equal-sized patties (about 3cm wide) and place them on the lined baking sheet. Brush both sides of the falafel patties with 2 tbsp of olive oil.

Bake the falafel at 200°C for 15 minutes, then carefully flip them over and bake for an additional 10 to 12 minutes until they are golden brown and crispy on the outside.

While the falafel bakes, prepare the whipped hummus. In a clean food processor, blend 60g tahini paste and 30ml lemon juice (squeezed from 1 lemon) for 1 minute until creamy and pale. Add 1 minced garlic clove and 0.5 tsp salt, and blend again.

Drain 400g canned chickpeas and add them to the processor along with 0.5 tsp ground cumin. Blend for 2 minutes, then slowly drizzle in 2 to 3 tbsp of ice water while the motor is running until the hummus becomes incredibly light, fluffy, and whipped.

Prepare the salad: Finely dice 1/2 medium cucumber, chop 50g green olives, and finely slice 1/4 small red onion. Toss them in a small bowl with 5g chopped fresh mint leaves, 15ml lemon juice (squeezed from the remaining lemon), and 10ml olive oil. Season with a pinch of salt and black pepper.

To serve, spread a generous layer of the freshly whipped hummus across two shallow bowls. Arrange 4 warm baked falafels on top of each bowl, and spoon the bright, salty olive-cucumber salad alongside. Serve immediately.