We’ve drizzled North African Chermoula on homemade hummus, packed full of chickpeas which are prized for their high protein and fibre content.

Serves: 2 | Cook Time: 25 mins | Calories: 461 | Type: Gluten-Free | Macros P: 47g / C: 57g / F: 20g


  • 240g chickpeas (drained)
  • 1 aubergine
  • 200g sweet potato
  • 2 tomatoes
  • 1 lemon
  • 4 tbsp chickpea flour
  • 2 tbsp chermoula
  • 1 tbsp tahini (sesame)
  • 1 tsp sumac
  • Handful of fresh parsley

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Preheat the oven to 180C/gas mark 4 and boil a kettle. Peel and dice the sweet potato into 1cm cubes. Place in a saucepan and cover with boiling water, simmer for 10 mins until softened, then drain.
  2. Meanwhile, thinly slice the aubergine and place on a baking tray, drizzle with 1/2 tbsp oil and the sumac. Place in the oven for 15 mins.
  3. Drain the chickpeas and add to a bowl with the tahini. Mash using a potato masher until the chickpeas are crushed. Stir in half of the lemon juice and season. Place half of this chickpea mix into a small bowl - this is the hummus.
  4. To the other bowl of chickpeas, add the sweet potato and mash. Stir in half of the chickpea flour. Form the mix into 10 falafels and dust with the remaining chickpea flour. Heat a frying pan on a medium heat with 1/2 tbsp oil and fry the falafels for 10 mins, until golden brown.
  5. To make a tomato salad, roughly chop the parsley and tomatoes. Mix with 1/2 tbsp olive oil. In a separate bowl, mix the chermoula with 1/2 tbsp olive oil and the remaining lemon juice to form a dressing.
  6. Serve the hummus and sweet potato falafels on two warm plates and drizzle over the chermoula dressing, alongside the aubergine and tomato salad.