When I was in Los Angeles for the Big Traveling Potluck back in April, I had the pleasure of meeting the social media rep for Sabra. We had one major thing in common: neither of us wanted to be on a bus going up in the Murrieta foothills. Lucky for us, my roommate Fabi from Not Just Baked, had a car. 2 trips up the foothills and back made the 3 of us fast friends.
We talked about everything under the sun, including our love of hair bands, which concerts we loved and hummus. Stephanie, or Steeephanie as I like to call her, asked if I’d like to develop a recipe using hummus. Umm, heck to the YA I would. Little did I know that I would receive every kind of hummus that Sabra made. Seriously, 2 gigantor boxes showed up at my door, then another one a few days later. This is my fridge, which doesn’t even show it all! Really!
My first recipe was a Hummus Crusted Tilapia. It was really tasty, but no amount of photo editing would make it look appetizing. Lighting, hunger, rushing….it all played against the poor poor tilapia. It was super easy though. Slather defrosted Tilapia fillets with your fave hummus and bake. VIOLA! Easy and really great – just not photogenic.
I was brainstorming with my good friend Nelly over at Cooking with Books, because I knew she’d have some good hummus ideas. She’s a Tastemaker which means that she works with Sabra on a regular basis. We tossed ideas back and forth over the fence and then the Falafel idea was born. This recipe is seriously 3 ingredients, super easy and it’s seriously tasty! Thanks to Stephanie and Sabra for asking me to develop a recipe using their superior hummus. My family is forever spoiled by the chickpea love.
3 ingredient Spicy Hummus and Quinoa falafel fritters. Easy to make and less calories than the traditional fried falafel.
- 2 cups cooked quinoa
- 1 cup Supremely Spicy Sabra Hummus
- 2 tablespoons flour
- Small Pitas
- Sliced Tomato
- Spinach Leaves
- Sliced Red Onion
- Feta Crumbles
- Mix the quinoa, hummus and flour together. Cover and chill for 1 hour.
- Preheat oven to 425º. Line a rimmed baking sheet with parchment.
- Use a hinged scoop to make 12 equal sized balls. Place on parchment lined baking sheet and press down slightly with a spatula. Bake 10 minutes.
- Turn the oven on to broil and broil until crisp, about 3-5 minutes. Carefully flip each falafel and broil until crisp, about 3 minutes more. Remove immediately and serve with mini pita pockets, tomato, spinach, red onion, feta and your favorite condiments.
Any flavor of hummus will work with this recipe. Let your imagination soar.
Disclaimer: I was compensated for creating a unique recipe using Sabra’s products. All opinions are my own and my love for Stephanie, Fabi, Nelly & Sebastian Bach are priceless.