Is there anything quite so good as these Middle Eastern bites of goodness? We’re showing you how to make falafel with hummus from scratch this week, plus dukkah on the side.

SERVE 8-10 // COOKING TIME 30 min

INGREDIENTS
For the falafel
500 g dried chickpeas, soaked overnight
1 onion, peeled and chopped
20 g coriander
20 g parsley
2 tbsp flour
2 tsp garam masala
1 tsp allspice
Zest and juice of 2 lemons
Salt and pepper
¼ cup olive oil
For the hummus
⅓ cup olive oil
¼ cup sesame seeds
2 garlic cloves, peeled and crushed
1 tsp ground cumin
For the dukkah
100 g salted cashews
¼ cup sesame seeds
1 tsp coriander seeds
½ tsp chilli powder
½ tsp ground cumin
Pomegranate arils, to garnish

METHOD
For the falafel
1. Place the chickpeas in a pot and cover with water. Boil for 15 minutes until cooked, then drain the chickpeas.
2. Place half of the chickpeas in a food processor. Add the onion, half of the herbs, flour, garam masala, allspice, zest of 1 lemon and 1 tsp salt. Blitz until smooth.
3. Heat the oil in a pan over high heat. Drop in spoonfuls of the mixture and cook for a few minutes on each side until crispy.
For the hummus
1. Blitz the other half of the chickpeas with the hummus ingredients, lemon juice and remaining zest. Season with salt and pepper, and set aside.
For the dukkah
1. Heat a pan over medium heat. Add all the ingredients (except pomegranate, plus 2 tsp salt and 1 tsp pepper) and shake to toast, about 5 minutes or until spices are fragrant.
2. Place in a food processor and pulse until lightly crushed.
3. Garnish falafel with coriander, parsley and pomegranate. Serve with hummus and dukkah.