Simple Basil Falafel

These flavourful vegetarian patties are really easy to prepare and drop dead delicious.

Makes 24 falafel

2 tubs of Kato Hummus with basil pesto

1 c fresh breadcrumbs

½ c flour

Pinch of salt and pepper

Tip tubs of Kato Hummus with basil pesto into a bowl.

Add fresh bread crumbs.

Mix to combine.

Put flour and seasonings into a shallow bowl.

Roll teaspoonfuls of hummus and bread mixture in the seasoned flour.

Shape with floured hands.

Select a large frying pan.

Pour oil into pan ½ cm deep.

Heat the oil.

Fry patties in batches in the hot oil.

Remove falafel to a warm plate.

Serve promptly.

These are usually served in pita and salad.

Try drizzling these honeys with one of Kato’s relishes or sauces for a further flavour hit. Kato Aioli-lite for example.

Variations:

Add some fresh seeded and chopped chilli if you like it hot.

Toss a Tb or two of sesame seeds into the seasoned flour to coat the falafel.

Other ideas with Kato hummus with basil pesto:

Pop a dollop of Kato hummus with basil pesto on top of hot, steamed carrots.

Serve hot kumara or potato wedges with Kato hummus with basil pesto as a stylier, tastier and healthier alternative to sour cream.

Tip a tub of Kato hummus with basil pesto onto a plate. Stud with olives and lemon zest and drizzle with good olive oil. Serve with pita crisps.