George Calombaris: Alexandrian Falafels with Hummus

Ingredients

• For deep-frying: vegetable oil
• To serve: lemon wedges
• Alexandrian falafels
• 200 gm dried broad beans, soaked overnight in cold water, drained
• 1 onion, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 2 spring onions, thinly sliced
• ½ cup (firmly packed) each flat-leaf parsley and coriander, coarsely chopped
• 70 gm (¼ cup) tahini
• 2 tbsp ground cumin
• 2 tsp lemon juice
• 2 tsp extra-virgin olive oil
• Hummus
• 200 gm dried chickpeas, soaked overnight in cold water, drained
• 80 ml (1/3 cup) lemon juice
• 2 tbsp olive oil
• 2 large garlic cloves, crushed
• ½ tsp ground cumin
• To taste: sweet paprika
• Parsley salad
• 1½ cups (loosely packed) flat-leaf parsley
• 1 small Spanish onion, shaved on a mandolin
• 100 gm mung beans
• To serve: pansy and nasturtium leaves (optional)
• 50 ml olive oil
• Juice of ½ a lemon