Bacon Falafel Bites with Hummus

  • Preparation Time35 mins
  • Cooking Time35 mins
One can chickpeas, drained and rinsed
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
3 tablespoons tahini
2 cloves garlic, finely grated
Sea salt and freshly ground black pepper
6 slices bacon
One 10-ounce package falafel mix
Rapeseed oil, for frying
3 small heads of lettuce leaves separated (about 24 leaves total)
3 Roma tomatoes, thinly sliced
1 cucumber, halved lengthwise and thinly sliced
Aleppo pepper, for garnish

1. Position a rack in the top third of the oven and preheat to 180°C.

2. Put the chickpeas, olive oil, lemon juice, tahini, garlic and 1/3 cup water in the bowl of a food processor. Blend until completely smooth and slightly fluffy, 2 to 3 minutes. Season with salt and black pepper. Place in a small bowl, cover with plastic wrap and refrigerate until ready to use.

3. Put the bacon slices on a rack set over a baking sheet. Bake until golden brown and crispy, 20 to 25 minutes. Allow to cool slightly, and then crumble or cut with a knife into bite-size pieces.

4. Prepare the falafel mix according to the package directions, adding the bacon to the mixture. Using a leveled tablespoon as a measure, form the mixture into small balls, about 24 total. Place the formed falafel balls onto a baking sheet.

5. Fill a large skillet with 1/2 inch canola oil and heat until a deep-fry thermometer inserted in the oil registers 180°C.

6. In batches, fry the falafel balls until golden brown all over, 1 to 2 minutes total per batch. Use tongs or a slotted spoon to transfer the cooked falafel balls to a paper-towel lined plate to absorb any excess oil.

7. Sprinkle liberally with salt. To assemble, place 2 to 3 slices of both tomato and cucumber down the center of each lettuce leaf. Top with a falafel ball.

8. Drizzle with some hummus and garnish with a sprinkle of Aleppo pepper.

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