Zest Salt Baked Falafel Bites with Lemony Hummus Dip

Difficulty: Easy | Prep: 20 min | Cook: 25 min | Total: 45 min | Serves: 4 | Dietary: Gluten-Free, Vegan

👨‍👩‍👧‍👦 Cook With the Kids. Rolling falafel is basically playdough you can eat, so hand this one to the little helpers on a school holiday arvo. They come out of the oven crunchy, get a shake of Chooki's Zest Chicken Salt while they're hot, and go straight into a lemony hummus. No frying, no fuss.

Step 1: Snip and Blitz

Heat the oven to 200°C fan-forced and line a big tray with baking paper. Let the kids snip the spring onions into the food processor with kitchen scissors and tear in the parsley. Add the chickpeas, garlic, cumin and 2 teaspoons of Chooki's Zest Chicken Salt, then a grown-up pulses it about ten times until it looks like coarse wet sand. Don't blitz it to a paste or the falafel go dense.

Step 2: Roll

Tip the mix into a bowl and stir through the chickpea flour. Kids scoop heaped tablespoons and squeeze them into balls, about 20 all up, then squash each one slightly so it sits flat on the tray. If the mix crumbles, squeeze harder. It holds together once it's pressed.

Step 3: Bake

Brush the tops with olive oil and bake for 25 minutes, flipping them at the 15-minute mark, until they're deep golden and crunchy outside. Give them a light shake of Zest Chicken Salt the second they come out so it sticks to the oil.

Step 4: Stir the Dip

While they bake, stir the lemon zest and juice through the hummus and spoon it into a bowl. Pile the falafel next to it and let everyone dunk.

Tip: Dry chickpeas are the whole trick. Roll them in a clean tea towel after draining, because wet ones turn the mix soggy and the falafel never crisp up.