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Preparation
In a food processor, combine chick peas, white kidney beans, fresh parsley, garlic, hummus, lemon juice, ground cumin, baking powder, egg, salt and pepper.
Puree until fairly smooth. Check seasonings and transfer to a bowl.
Preheat oven to 400°F (200°C).
Make falafels: with a soup spoon, shape 24 small balls, then slightly flatten the top of each.
Brush a baking sheet with olive oil and reserve.
Brush a baking sheet with olive oil and reserve.
Place falafels on baking sheet with the sesame-seed side of the falafel face down and cook in oven for 20 minutes, turning over at the midway point.
Remove from oven and set aside.
Preheat BBQ on high.
Grill hotdog buns so they have nice grill marks. If desired, grill red onion slices to add to “hotdogs.”
To serve, spread a little tzatziki onto each bun and top