Falafel Plate with Creamy Hummus

Falafel:

1. In a food processor, mix the chickpeas, onion, garlic, cilantro, parsley, mint and Shawarma Seasoning. Add salt to taste.

2. Add baking powder and chickpea flour (or breadcrumbs) and mix until smooth.

3. Transfer the mixture to a bowl, cover, and refrigerate for at least 2 hours to firm up.

4. Form the mixture into small balls or patties.

5. Heat olive oil in a pan over medium heat. Fry the falafel in batches, until golden and crispy on all sides (about 4–5 minutes per batch).

6. Drain on paper towels and serve warm.

Hummus:

1. In a food processor, mix chickpeas, Santa Maria Tahini Sauce, olive oil, lemon juice, garlic and salt.

2. Add water and mix until smooth. Add more water if needed to reach the desired consistency.

3. Transfer to a bowl, drizzle with extra olive oil and serve with falafel and veggies.

Aubergine Dip:

1. Preheat the oven to 200°C. Pierce the aubergines with a fork and place them on a baking sheet.

2. Roast the aubergines for 30–40 minutes, until they’re soft and the skin is charred.

3. Let the aubergines cool, then peel off the skin and mash the flesh.

4. In a bowl, mix the mashed aubergine with Santa Maria Harissa Sauce and olive oil. Season with salt and pepper.

5. Serve chilled or at room temperature.

Carrot Salad:

1. Mix carrot, lemon paste and salt

2. Let it sit for 30 minutes.

Pickled Red Cabbage:

1. Mix the ingredients well.

2. Let the cabbage sit for at least 30 minutes, stirring occasionally to ensure the cabbage is evenly pickled.

Serving:
Place the falafel on a plate. Add scoops of hummus and aubergine dip on the sides. Arrange carrot salad and pickled red cabbage around the falafel. Serve with Liba Bread or Santa Maria Tortillas.