Year 6 are back in the kitchen this half term and our first dish was falafel, hummus and flatbread.
We used chopping skills to get the onion and garlic ready.
We create breadcrumbs to coat the outside of the falafels.
A group of us were in charge of preparing the flatbread which are made simply of plain flour, butter, coconut milk and a pinch of salt.
For the falafel, we whizzed our onion, garlic and chickpea together using a hand blender.
Then, we added parsley, coriander, lemon juice, cumin, a pinch of salt, plain fllour and some harissa paste and whizzed it again.
Then, it was time to get our hands in there to make the falafel balls, coats them in breadcrumbs and place them on the baking trays.
We then tried it altogether along with our homemade hummus: classic, sun-dried tomoato flavour and olive flavour. The sun-dried tomato hummus was a favourite with the olive a close second.
If you want to make some flavoured hummus at home, it’s really simple. Place all of the following ingredients into a bowl and blend. (You can use a nutri-bullet too.)
Sun-dried tomato hummus
- tin of chickpeas
- 1 clove of garlic
- 2 tbsp lemon
- a pinch of salt
- 5 sun-dried tomatoes
- 2 tbsps of the oil from the sun-dried tomato
Olive tapenade hummus
- tin of chickpeas
- 1 clove of garlic
- 2 tbsp lemon
- a pinch of salt
- 50g black olives
- 2 tbsps of pil
