Falafel and Hummus

*Please note this recipe has been tested and revised since the old programme. You may see some changes but these have been accounted for.

1. Place ⅔ of the chickpeas, cannellini beans, lemon zest, harissa, cumin, and coriander into a food processor, add the water only if needed.  Season well and blitz until smooth.
2. Using wet hands shape the mixture into 4 patties per serve and chill for 20 minutes in the fridge.
3. Heat a tsp of olive oil in a large frying pan (you may need a tsp per serve) and cook the patties for 4-5 minutes on each side, or until they turn golden. Serve with the hummus and enjoy!

To make the side 

1. Place remaining chickpeas, remaining olive oil, lemon juice, water, tahini and garlic in a blender then blitz and pulse to achieve a paste. Keep an eye on the mixture as you pulse and add more water if it is starting to look dry. Blitz for longer (and possibly add a splash of water) if you prefer your dip creamy and smooth. Taste and season with salt and pepper as required.