Bacon Falafel Bites with Hummus

Name: Bacon Falafel Bites with Hummus
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 24 bites
Ingredients: One 15.5-ounce can chickpeas, drained and rinsed; 1/4 cup extra-virgin olive oil; 3 tablespoons fresh lemon juice; 3 tablespoons tahini; 2 cloves garlic, finely grated; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 6 slices bacon; One 10-ounce package falafel mix, such as Casbah; Canola oil, for frying; 3 small heads Boston Bibb lettuce, leaves separated (about 24 leaves total); 3 Roma tomatoes, thinly sliced; 1 English cucumber, halved lengthwise and thinly sliced; Aleppo pepper, for garnish

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Level: Intermediate

Total: 1 hr
Active: 35 min

Yield: 24 bites

Level: Intermediate

Total: 1 hr
Active: 35 min

Yield: 24 bites

Ingredients

One 15.5-ounce can chickpeas, drained and rinsed

1/4 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

3 tablespoons tahini

2 cloves garlic, finely grated

Kosher salt and freshly ground black pepper

6 slices bacon

One 10-ounce package falafel mix, such as Casbah

Canola oil, for frying

3 small heads Boston Bibb lettuce, leaves separated (about 24 leaves total)

3 Roma tomatoes, thinly sliced

1 English cucumber, halved lengthwise and thinly sliced

Aleppo pepper, for garnish

Directions

Position a rack in the top third of the oven and preheat to 350 degrees F.
Put the chickpeas, olive oil, lemon juice, tahini, garlic and 1/3 cup water in the bowl of a food processor. Blend until completely smooth and slightly fluffy, 2 to 3 minutes. Season with salt and black pepper. Place in a small bowl, cover with plastic wrap and refrigerate until ready to use.
Put the bacon slices on a rack set over a baking sheet. Bake until golden brown and crispy, 20 to 25 minutes. Allow to cool slightly, and then crumble or cut with a knife into bite-size pieces.
Prepare the falafel mix according to the package directions, adding the bacon to the mixture. Using a leveled tablespoon as a measure, form the mixture into small balls, about 24 total. Place the formed falafel balls onto a baking sheet.
Fill a large skillet with 1/2 inch canola oil and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, fry the falafel balls until golden brown all over, 1 to 2 minutes total per batch. Use tongs or a slotted spoon to transfer the cooked falafel balls to a paper-towel lined plate to absorb any excess oil. Sprinkle liberally with kosher salt.
To assemble, place 2 to 3 slices of both tomato and cucumber down the center of each lettuce leaf. Top with a falafel ball. Drizzle with some hummus and garnish with a sprinkle of Aleppo pepper.