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Falafel and hummus

Falafel and hummus



Pot


Adult

176
grams

1628
Kj

todo
Falafel mix (keep separate) - ⅔ cup or 100 grams
Sesame flour - 1 Tbsp or 12 grams
Chick pea flour - 2 Tbsp or 8 grams
Lemon pepper - ½ tsp or 2 grams
Ground cumin - ½ tsp or 2 grams
Mixed peel - ⅛ tsp or 1 gram
Dried garlic - ¼ tsp or 1 gram
Salt - few pinches
Olive oil (in container) - 2 Tbsp or 30 grams
Water - ⅓ cup for falafels and 2 Tbsp for hummus
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At home preparation

1) Chop the mixed peel as fine as you can.
2) Label the bags and place all ingredients into the allocated bag.
3) Copy or print out Method at camp and keep together with the bag.

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Method at camp

For the falafels:
1) In a bowl add Bag 1 (falafel mix).
2) Add ⅓ cup of water, slowly mixing through to form a firm paste.
3) Using a spoon, roll into quenelles.
4) Fry in a pan with 1 Tbsp of olive oil and cook on either side for 2-3 mins each.

For the hummus:
1) In a container, add Bag 2 (hummus mix) and add 2 Tbsp water and 1 Tbsp oil, stirring through to make a paste. You may need to add a little more oil or water, depending on the desired consistency.
2) Serve with the falafels.

Sesame flour can be found at Health food shops or order it online. If you can’t find sesame flour, grind sesame seeds up in a processor. This dish can be made the night before at dinner, or at breakfast time. You could also serve this in the flat bread for a hearty lunch.

This recipe is from the awesome Xtreme Gourmet book. You will find many more recipes and really helpful information on nutrition for your adventures. https://xtremegourmet.com/