Popcorn Falafel + Hummus

Ingredients

• 150 g salted popcorn (divided)
• 500 g canned corn (drained)
• 10 g garlic (for the falafel)
• 0.5 tsp chili powder
• 40 g fresh cilantro
• 90 g cornstarch
• 20 ml lime juice
• 1 lime zest
• salt (to taste)
• vegetable oil (for frying)
• 250 g dried chickpeas (soaked for 24 hours)
• 1 tsp baking soda
• 270 g tahini (high quality)
• 1.5 lemon juice (juice of one and a half lemons)
• 2 garlic cloves (for the hummus)
• ice (a few cubes)

Steps

1. 1

   Drain the canned corn and toast it in a dry pan until caramelized.

2. 2

   Take half of the salted popcorn and blend in a mixer until you reach a flour-like consistency.

3. 3

   Transfer the popcorn flour to a bowl and add the lime zest.

4. 4

   Blend the toasted corn with 10g of garlic, the chili powder, and the fresh cilantro.

5. 5

   Add the cornstarch, lime juice, and salt to the corn mixture.

6. 6

   Incorporate the remaining half of the popcorn (coarsely blended) into the mixture.

7. 7

   Let the falafel mixture rest in the refrigerator for 20-30 minutes.

8. 8

   Form into balls and fry in vegetable oil at 180°C until completely golden brown.

9. 9

   For the hummus: soak the dried chickpeas in water for 24 hours.

10. 10

    Drain the chickpeas, cover with fresh water, add the baking soda, and cook over low heat for 40-50 minutes until they almost completely fall apart.

11. 11

    Drain the chickpeas while they are still hot and blend immediately with the tahini, lemon juice, 2 garlic cloves, and salt.

12. 12

    While blending, add a few ice cubes to achieve maximum creaminess. Continue to blend until the mixture is smooth and velvety.

Notes

The secret to a creamy hummus is blending the chickpeas while hot and adding ice during the process. For the falafel, don't omit the cilantro even if you don't like it, as the flavor balances perfectly with the corn.

Nutrition per serving

• falafel
• hummus
• vegetarian
• fried
• appetizer
• main dish
• popcorn
• corn