Inspired by Mediterranean cuisine and Spanish Cuisine, this Salsa Hummus Dip & Picante Falafel Bites are a scrumptious vegan snack that pack quite the flavor kick - sure to delight all types of gameday snackers!
Ingredients
Picante Falafel Bites
- 1 15 oz can chickpeas make sure to rinse, drain well an then dry between two sheets of paper towels by rubbing them gently. The skins may peel off when rubbing them dry, just discard the skins
- 1 celery stalk
- 1/2 an onion
- 3 cloves garlic
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon fresh parsley
- 1 tablespoon fresh cilantro
- 4 tablespoons Pace® Picante Hot
Salsa Hummus Dip
- 1 15 oz can chickpeas drained and rinsed
- 2 cloves garlic
- 1/2 cup olive oil
- 1/2 cup Pace® Chunky Salsa Medium
- 1 teaspoon lemon juice
- 1/4 teaspoon each salt and pepper
For the platter
- 1 yellow squash washed sliced and drizzled with lemon
- 1 zucchini sliced
- 2 carrots sliced
- 3 stalks celery chopped
- Pace® Chunky Salsa Medium
- Pace® Picante Hot
Instructions
Picante Falafel Bites
- Preheat oven to 375
- Add chickpeas, celery stalk, onion, garlic, coriander powder, cumin powder, turmeric powder, salt, pepper, parsley, cilantro, & Pace® Picante (Hot) to a food processor and pulse till ingredients are incorporated - don't process till chickpeas are mushy/too creamy as it will make it hard to form the falafel.
- After this, roll spoonfuls into mini or bite sized falafel.
- Bake on a foil lined and sprayed baking tray for 20-22 minutes.
Salsa Hummus Dip
- Add chickpeas, garlic, olive oil, Pace® Chunky Salsa (Medium), lemon juice, salt and pepper to a blender or food processor and blend/process till creamy.
- Serve Salsa Hummus Dip on a platter with Picante Falafel Bites, Yellow Squash "Chips", Zucchini "Chips", Carrot "Chips", celery, and Pace® Chunky Salsa, and Pace® Picante.
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