- 1 box of falafel mix (look for the one with the lowest carbs)
- 1 container spicy 3 pepper hummus
- English cucumber
- Cherry tomatoes
- Basil, for garnish
Mix the falafel according to directions. Allow it to chill and firm up, then roll into small balls.
Heat a large skillet. Add canola oil to the hot pan, just about 1/4 inch high. Fry the falafel balls until lightly browned. Remove and drain on paper towels.
Slice the cucumber into diagonal slices about 1/4 inch thick. Apply some hummus to each slice.
Put a falafel ball and half a cherry tomato on a toothpick. Top with a fresh basil leaf. Anchor the toothpicks into the slices of cucumber, as shown in the picture. Place some of the hummus into a quart freezer bag with a small hole cut in one corner. Pipe dots of hummus on the plate for garnish.