Lunch: Bacon Falafel Bites with Hummus

This recipe includes superfoods such as:

Lemon

Health benefits of Bacon Falafel Bites with Hummus

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

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

Instructions

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.