What are the main ingredients in Taphuis Falafel & Roast Carrot Hummus?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Blender

What is the nutritional information of Taphuis Falafel & Roast Carrot Hummus?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Taphuis Falafel & Roast Carrot Hummus?

ROAST & PICKLE: Preheat the oven to 200°C. Peel ½ of the trimmed carrot into ribbons and set aside in a bowl. Cut the rest into wedges and spread out on a roasting tray. Coat in oil, the juice of 2 orange wedges, and seasoning. Roast in the hot oven for 25-30 minutes. Add the juice of 2 lemon wedges and 20ml of olive oil to the bowl of carrot ribbons. Season, toss to combine, and set aside. DO YOUR PREP: Boil the kettle. Place the falafel mix in a bowl with some orange zest and seasoning to taste. Add in 200ml of boiling water and 2 tbsp of yoghurt. Mix to combine, but not for longer than 30-60 seconds. Cover with a plate and set aside for at least 10 minutes. Grate the cucumber and squeeze out the excess water. Mix with the remaining yoghurt and ¾ of the chopped mint. Season and set aside. NUTS & BABY MARROW: Place a nonstick pan over a medium heat. Toast the hazelnuts for 4-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool. Lightly coat the baby marrow strips in oil and seasoning. Return the pan to a high heat. When hot, fry the strips for 3-5 minutes per side until charred and cooked through. Transfer to a bowl, cover to keep warm, and set aside for serving. FRAGRANT CARROT HUMMUS: When the carrot is ready, place in a blender with the drained chickpeas, the sesame seeds, and the juice of 2 lemon wedges (or to taste). Pour in 160ml of water and 20ml of olive oil, and blend until smooth. If too thick or chunky, loosen by blending with more water or olive oil in small increments. TIME TO NOM!: Spread the carrot hummus across some plates. Top with the baby marrow, pickled carrot, and crispy falafel. Dollop over some minty coconut tzatziki and finish with the chopped hazelnuts and remaining mint. Garnish with the remaining orange wedges. Dig in! YOU’RE HALFWAY!: When the carrot is at the halfway mark, give it a shift and sprinkle over the cumin seeds. Return to the oven for the remaining time until cooked through. Roll the falafel mixture into 4-5 balls per portion and flatten to form mini patties. Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the falafel for 3-4 minutes per side until cooked through and crispy. Remove from the pan and set aside to drain on paper towel.

What should be prepared from my kitchen to make Taphuis Falafel & Roast Carrot Hummus?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Blender

Taphuis Falafel & Roast Carrot Hummus

A glorious twist on a classic Mediterranean dish: a hummus of chickpeas, roast carrot, and sesame seeds is utter perfection when topped with crispy, orange-infused falafel, tzatziki swirled with mint, and strips of chargrilled baby marrow.

Taphuis Falafel & Roast Carrot Hummus

with coconut yoghurt tzatziki, hazelnuts & charred baby marrow

Hands on Time: 40 - 60 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Carrot
Chickpeas
Coconut Yoghurt
Cucumber
Cumin Seed
Cumin Seeds
Fresh Mint
Hazelnuts
Lemon
Lemons
Orange
Oranges
Outcast Beetroot Falafel Mix
White Sesame Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Blender

Photo of Taphuis Falafel & Roast Carrot Hummus

Serves 1

ROAST & PICKLE
Preheat the oven to 200°C. Peel ½ of the trimmed carrot into ribbons and set aside in a bowl. Cut the rest into wedges and spread out on a roasting tray. Coat in oil, the juice of 1 orange wedge, and seasoning. Roast in the hot oven for 20-25 minutes. Add the juice of 1 lemon wedge and 10ml of olive oil to the bowl of carrot ribbons. Season, toss to combine, and set aside.
DO YOUR PREP
Boil the kettle. Place the falafel mix in a bowl with some orange zest and seasoning to taste. Add in 100ml of boiling water and 1 tbsp of yoghurt. Mix to combine but not for longer than 30-60 seconds. Cover with a plate and set aside for at least 10 minutes. Grate the cucumber and squeeze out the excess water. Mix with the remaining yoghurt and ¾ of the chopped mint. Season and set aside.
NUTS & BABY MARROW
Place a nonstick pan over a medium heat. Toast the hazelnuts for 4-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool. Lightly coat the baby marrow strips in oil and seasoning. Return the pan to a high heat. When hot, fry the strips for 3-5 minutes per side until charred and cooked through. Transfer to a bowl, cover to keep warm, and set aside for serving.
YOU’RE HALFWAY!
When the carrot is at the halfway mark, give it a shift and sprinkle over the cumin seeds. Return to the oven for the remaining time until cooked through. Roll the falafel mixture into 4-5 balls and flatten to form mini patties. Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the falafel for 3-4 minutes per side until cooked through and crispy. Remove from the pan and set aside to drain on paper towel.
FRAGRANT CARROT HUMMUS
When the carrot is ready, place in a blender with the drained chickpeas, the sesame seeds, and the juice of 1 lemon wedge (or to taste). Pour in 80ml of water and 10ml of olive oil, and blend until smooth. If too thick or chunky, loosen by blending with more water or olive oil in small increments.
TIME TO NOM!
Spread the carrot hummus across a plate. Top with the baby marrow, pickled carrot, and crispy falafel. Dollop over some minty coconut tzatziki and finish with the chopped hazelnuts and remaining mint. Garnish with the remaining orange wedge. Dig in!

Carrot - 240g
Orange - 1
Lemon - 1
Outcast Beetroot Falafel Mix - 55g
Coconut Yoghurt - 65ml
Cucumber - 50g
Fresh Mint - 4g
Hazelnuts - 15g
Baby Marrow - 100g
Cumin Seed - 1
Chickpeas - 60g
White Sesame Seeds - 10ml

Download the Recipe

Serves 2

ROAST & PICKLE
Preheat the oven to 200°C. Peel ½ of the trimmed carrot into ribbons and set aside in a bowl. Cut the rest into wedges and spread out on a roasting tray. Coat in oil, the juice of 2 orange wedges, and seasoning. Roast in the hot oven for 25-30 minutes. Add the juice of 2 lemon wedges and 20ml of olive oil to the bowl of carrot ribbons. Season, toss to combine, and set aside.
DO YOUR PREP
Boil the kettle. Place the falafel mix in a bowl with some orange zest and seasoning to taste. Add in 200ml of boiling water and 2 tbsp of yoghurt. Mix to combine, but not for longer than 30-60 seconds. Cover with a plate and set aside for at least 10 minutes. Grate the cucumber and squeeze out the excess water. Mix with the remaining yoghurt and ¾ of the chopped mint. Season and set aside.
NUTS & BABY MARROW
Place a nonstick pan over a medium heat. Toast the hazelnuts for 4-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool. Lightly coat the baby marrow strips in oil and seasoning. Return the pan to a high heat. When hot, fry the strips for 3-5 minutes per side until charred and cooked through. Transfer to a bowl, cover to keep warm, and set aside for serving.
YOU’RE HALFWAY!
When the carrot is at the halfway mark, give it a shift and sprinkle over the cumin seeds. Return to the oven for the remaining time until cooked through. Roll the falafel mixture into 4-5 balls per portion and flatten to form mini patties. Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the falafel for 3-4 minutes per side until cooked through and crispy. Remove from the pan and set aside to drain on paper towel.
FRAGRANT CARROT HUMMUS
When the carrot is ready, place in a blender with the drained chickpeas, the sesame seeds, and the juice of 2 lemon wedges (or to taste). Pour in 160ml of water and 20ml of olive oil, and blend until smooth. If too thick or chunky, loosen by blending with more water or olive oil in small increments.
TIME TO NOM!
Spread the carrot hummus across some plates. Top with the baby marrow, pickled carrot, and crispy falafel. Dollop over some minty coconut tzatziki and finish with the chopped hazelnuts and remaining mint. Garnish with the remaining orange wedges. Dig in!

Carrot - 480g
Orange - 1
Lemon - 1
Outcast Beetroot Falafel Mix - 110g
Coconut Yoghurt - 125ml
Cucumber - 100g
Fresh Mint - 8g
Hazelnuts - 30g
Baby Marrow - 200g
Cumin Seeds - 5ml
Chickpeas - 120g
White Sesame Seeds - 20ml

Download the Recipe

Serves 3

ROAST & PICKLE
Preheat the oven to 200°C. Peel ½ of the trimmed carrot into ribbons and set aside in a bowl. Cut the rest into wedges and spread out on a roasting tray. Coat in oil, the juice of 2 orange wedges, and seasoning. Roast in the hot oven for 25-30 minutes. Add the juice of 2 lemon wedges and 20ml of olive oil to the bowl of carrot ribbons. Season, toss to combine, and set aside.
DO YOUR PREP
Boil the kettle. Place the falafel mix in a bowl with some orange zest and seasoning to taste. Add in 200ml of boiling water and 2 tbsp of yoghurt. Mix to combine, but not for longer than 30-60 seconds. Cover with a plate and set aside for at least 10 minutes. Grate the cucumber and squeeze out the excess water. Mix with the remaining yoghurt and ¾ of the chopped mint. Season and set aside.
NUTS & BABY MARROW
Place a nonstick pan over a medium heat. Toast the hazelnuts for 4-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool. Lightly coat the baby marrow strips in oil and seasoning. Return the pan to a high heat. When hot, fry the strips for 3-5 minutes per side until charred and cooked through. Transfer to a bowl, cover to keep warm, and set aside for serving.
YOU’RE HALFWAY!
When the carrot is at the halfway mark, give it a shift and sprinkle over the cumin seeds. Return to the oven for the remaining time until cooked through. Roll the falafel mixture into 4-5 balls per portion and flatten to form mini patties. Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the falafel for 3-4 minutes per side until cooked through and crispy. Remove from the pan and set aside to drain on paper towel.
FRAGRANT CARROT HUMMUS
When the carrot is ready, place in a blender with the drained chickpeas, the sesame seeds, and the juice of 2 lemon wedges (or to taste). Pour in 160ml of water and 20ml of olive oil, and blend until smooth. If too thick or chunky, loosen by blending with more water or olive oil in small increments.
TIME TO NOM!
Spread the carrot hummus across some plates. Top with the baby marrow, pickled carrot, and crispy falafel. Dollop over some minty coconut tzatziki and finish with the chopped hazelnuts and remaining mint. Garnish with the remaining orange wedges. Dig in!

Carrot - 480g
Orange - 1
Lemon - 1
Outcast Beetroot Falafel Mix - 110g
Coconut Yoghurt - 125ml
Cucumber - 100g
Fresh Mint - 8g
Hazelnuts - 30g
Baby Marrow - 200g
Cumin Seeds - 5ml
Chickpeas - 120g
White Sesame Seeds - 20ml

Download the Recipe

Serves 4

ROAST & PICKLE
Preheat the oven to 200°C. Peel ½ of the trimmed carrot into ribbons and set aside in a bowl. Cut the rest into wedges and spread out on a roasting tray. Coat in oil, the juice of 4 orange wedges, and seasoning. Roast in the hot oven for 30-35 minutes. Add the juice of 4 lemon wedges and 40ml of olive oil to the bowl of carrot ribbons. Season, toss to combine, and set aside.
FALAFEL PREP
Boil the kettle. Place the falafel mix in a bowl with some orange zest and seasoning to taste. Add in 400ml of boiling water and 4 tbsp of yoghurt. Mix to combine, but not for longer than 30-60 seconds. Cover with a plate and set aside for at least 10 minutes.
NUTS & BABY MARROW
Place a large, nonstick pan over a medium heat. Toast the hazelnuts for 4-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool. Lightly coat the baby marrow strips in oil and seasoning. Return the pan to a high heat. When hot, fry the strips for 3-5 minutes per side until charred and cooked through. Transfer to a bowl, cover to keep warm, and set aside for serving.
YOU’RE HALFWAY!
When the carrot is at the halfway mark, give it a shift and sprinkle over the cumin seeds. Return to the oven for the remaining time until cooked through. Grate the cucumber and squeeze out the excess water. Mix with the remaining yoghurt and ¾ of the chopped mint. Season and set aside. Grease a baking tray. Roll the falafel mixture into 4-5 balls per portion and flatten to form mini patties. Place on the tray and brush with oil. Bake in the oven for 8-10 minutes until crispy, flipping at the halfway mark.
FRAGRANT CARROT HUMMUS
When the carrot is ready, place in a blender with the drained chickpeas, the sesame seeds, and the juice of 4 lemon wedges (or to taste). Pour in 240ml of water and 40ml of olive oil, and blend until smooth. If too thick or chunky, loosen by blending with more water or olive oil in small increments.
TIME TO NOM!
Spread the carrot hummus across some plates. Top with the baby marrow, pickled carrot, and crispy falafel. Dollop over some minty coconut tzatziki and finish with the chopped hazelnuts and remaining mint. Garnish with the remaining orange wedges. Dig in!