Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the homemade hummus or dried herbs, with seasoning to taste.
Add the egg, then squish the mixture together with your hands. Mould the mix into 6 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Our cookbook, Love Real Food, is here!
Make CREAMY, dreamy, LIGHT and fluffy hummus with this easy recipe! The best hummus you’ve every had is only 30 minutes away! Seriously the best hummus recipe—with this technique, you’re only 30 minutes away from the best homemade hummus you’ve ever had! The best hummus is lusciously creamy, yet somehow light and fluffy. It’s beautifully smooth and swirled, and begging to be scooped up onto a wedge of pita bread.
It’s nutty and tangy, thanks to the tahini, with notes of bright, fresh lemon and mellow garlic. I encountered the most delicious hummus at Aladdin Cafe, a local Mediterranean restaurant. That hummus met all of the above characteristics, and I was hoping the owner might enlighten me with his techniques. I went home determined to learn how to make magnificently creamy hummus.