Falafel cucumber sandwiches with hummus


These tiny sandwiches made an appearance last night at the final Alive Shanghai evening Pilates class and they were a huge hit. So I have decided to share the recipe with you. Although there are a few components to this recipe, don’t be scared! It looks more complicated than it is, and with a good food processor it’s hardly any work for you!

I often make these sandwiches as an appetizers for events or cocktail parties. They are also great as a snack to have ready in the fridge when you are super busy throughout the week.

You can also make each of these recipes individually, using the hummus as a snack throughout the day to dip vegetable sticks, spread it on sandwiches or even mix it with zucchini noodles for a creamy, garlicky sauce.

The falafel are my favorite go-to protein snack during the day. I also like to add them to salads or middle eastern bowls with tabbouleh and a cucumber tomato salad.

For both the hummus and the falafel, you can use canned chickpeas if you are making this recipe last minute. Nevertheless, you will get the best taste if you use dried chickpeas and cook them yourself. Soak them first overnight in plenty of filtered water. They will soften and will be more easily digestible once cooked. Then cook for 60-90 minutes until soft. Just keep an eye on them while they are cooking, you may have to add more water throughout the cooking process so they don’t dry up and burn. I always like to make a bigger batch and then add chickpeas to my salads, stir fries, soups, and dips for the week. Cook once and eat all week!



Preparation time: 5 minutes (excluding cooking time for chickpeas)

For 1.5 cups:

  • 2 cups chickpeas, already cooked and cooled or from a can and drained

  • 4 Tbsp water

  • 2 Tbsp extra virgin olive oil

  • 2 Tbsp lemon juice

  • 2 Tbsp tahini

  • 1 tsp cumin powder ¼ tsp paprika powder

  • ¼ tsp garlic powder or 1 fresh garlic clove

Place all ingredients in a food processor, and blend at medium - high speed for 3 minutes until creamy and fluffy. It the blades in your food processor are having a hard time to move, add 1 spoon of water at a time.



Preparation time: 10 minutes

Cooking time: 30 minutes

Makes 25 falafel:

  • 2 cups chickpeas, already cooked and cooled or from a can and drained

  • 1 cup fresh coriander, tightly packed

  • 1 cup fresh parsley, tightly packed

  • ¼ cup chickpea flour (a good substitute for this would be brown rice flour)