Taphuis Falafel & Roast Carrot Hummus

Updated at: Thu, 17 Aug 2023 02:32:45 GMT

Step 1

CARROT – TWO WAYS! Preheat the oven to 200°C. Peel ½ of the carrot into thin ribbons and set aside in a bowl. Cut the rest into wedges and place on a roasting tray. Coat in oil, the juice of 2 orange wedges, and seasoning. Spread out evenly and roast in the hot oven for 25-30 minutes. Add the juice of 2 lemon wedges and 20ml of olive oil to the bowl of carrot ribbons. Season, toss to combine, and set aside to pickle

Step 2

FALAFEL PREP (B&C: & TZATZIKI) Boil the kettle. Place the falafel mix in a bowl with some orange zest and seasoning, both to taste. Add in 200ml of boiling water and 2 tbsp of coconut yoghurt. Mix well to combine, but not for longer than 30-60 seconds. Cover with a plate and set aside for at least 10 minutes. Mix together the remaining coconut yoghurt, the grated, drained cucumber, and ¾ of the chopped mint. Season and set aside for serving.

Step 3

TOASTED NUTS & GRILLED BABY MARROW Place a nonstick pan over a medium heat. Toast the hazelnuts for 4-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. Lightly coat the baby marrow strips in oil and seasoning. Return the pan to a high heat. When hot, fry the strips for 3-5 minutes per side until charred. Transfer to a bowl, cover to keep warm, and set aside for serving.

Step 4

WHEN THE CARROT IS AT THE HALFWAY MARK… Give it a shift and sprinkle over the cumin seeds. Return to the oven for the remaining time until cooked through and crisping up. Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the falafel for 3-4 minutes per side until golden brown and crispy. Remove from the pan on completion and set aside to drain on paper towel.

Step 5

YOUR FRAGRANT CARROT HUMMUS When the carrot wedges are ready, place in a blender with the drained chickpeas, the sesame seeds, and the juice of 2 lemon wedges (or to taste). Pour in 160ml of water and 20ml of olive oil, and blend until smooth. If too thick and chunky, loosen by blending with more water or olive oil in small increments.

Step 6

TIME TO NOM! Spread the carrot hummus across some plates. Top with the baby marrow, pickled carrot, and crispy falafel. Dollop over some minty coconut tzatziki and finish with the chopped hazelnuts and remaining mint. Garnish with the remaining orange wedges. Dig in!

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