This version does not disappoint – it’s full of flavor and wonderfully creamy. Hummus is a really versatile addition to your food pantry, which has sadly been relegated to dips, chips and wraps, so if you’re interested what else its good with, check out my next post:
I’ve been talking about making this recipe for so long and now I’ve finally made it. It was certainly worth the prep talk! Salads can be boring at times, especially if you have made it your main meal (usually at lunchtime) and you don’t have that bottle of dressing or sachet of mayonnaise to hand. These spicy chickpeas gives this salad the kick that it needs; it not only appeals to me visually, but it also gives an interesting crunchy texture to the salad. Obviously you can try any salad combination that you want, and maybe throw in some humus somewhere in between. All I know is that these chickpeas will be on repeat for a few more months!
For this recipe I used the Kabocha Squash for its sweet nutty flavour. I have always found falafel a little dry and so I thought the addition of squash to the recipe would give it a smoother texture. The last night I truly enjoyed a hot falafel wrap was during one of my trips around New York last year with a friend. I don’t normally eat from street vendors, but this one was surrounded by massive signs which read: “As recommended in the New York Times” as well as having an extended queue of customers, I took a risk. They were really nice and what I liked was the unexpected crunch of the coriander seeds. This falafel can be baked or fried, I chose to fry them slightly in shallow oil just to release some of the flavours from the spices and give it that crunchy texture. And then I finished baking them in the oven. Enjoy them with a nice fresh salad or in a wrap with your favourite dressing.