The Dinner Planner


Falafel Plate with Beetroot Hummus

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Servings 4



  • 2 400g tinned chickpeas - drained and dried with a tea towel
  • ½ cup parsley
  • ½ cup mint leaves
  • 4 garlic clove/s
  • 4 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp harissa
  • 4 tbsp flour
  • oil - for shallow frying


  • 400 grams pumpkin - cut into
  • 1 tbsp olive oil
  • 1 tbsp cumin seeds
  • 1 tbsp sesame seeds
  • 60 grams rocket
  • beetroot hummus
  • 4 pita


  • Preheat oven to 200C
  • Step 1 - Make the falafel by combining the chick peas, parsley, mint, garlic, cumin. coriander, harissa, salt and flour in a blender and blitz until combined. Shape the falafel into patties of 5 per person and set aside on a plate.
  • Step 2 - Place the diced pumpkin on a baking tray. Add cumin seeds, sesame seeds, and a drizzle of oil. Season with salt and pepper and toss to coat well. Pop in oven for 20 minutes.
  • Step 3 - Heat oil in a large fry pan over medium high heat. Add falafel and cook for 3 minutes each side. Transfer to a plate with paper towel.
  • Step 4 - Place the pitas in the oven for the last 5 minutes of the pumpkin cooking to crisp up, or serve soft if you prefer.
  • Step 5 - To serve, add a large dollop of beetroot hummus to the middle of each plate. Place the pita, falafel, pumpkin and rocket around the sides. Serve with a piece of lemon.

Tips and Variations

GLUTEN FREE - Use GF wraps or pita breads
While you can certainly make your own beetroot hummus, we used the Nuffin Beetroot Dip to help save us a little more time.

Want some tips and tricks to help you out through the week? Perhaps a recipe or two and some cocktail inspiration?