Ingredients
- To Make Falafel
- Chickpea - 1 Cup
- 1 large onion, finely chopped
- Green Chilli - 3
- Garlic - 5 Cloves
- Lemon Juice - 1 Tsp
- Cumin seeds 1 tsp
- 1 tsp coriander powder
- 1/4 tsp baking soda
- Salt to taste
- 2 large handfulls cilantro/coriander leaves
- Oil for frying
- To Make Hummus
- White Sesame Seeds - 1/4 Cup
- Extra Virgin Olive Oil - 2 Tbsp
- 1 cup boiled chickpeas with salt
- Cumin Powder - 1/2 Tsp
- 1 TSP SALT
- Garlic - 2 Cloves
- Lemon juice 2 tbsp
- water 2 tbsp
Directions
Falafel are delicious balls of chickpea and herb goodness that you find in Middle Eastern cooking. Naturally vegan and vegetarian, falafel are great in wraps, pitas, sandwiches and salads.
It is best had with hummus. It is a creamy dip made with chickpeas that is so yummy and healthy. I am going to show you both the recipes. This is a great party appetizer and it can also be had as a snack or as a filling for wraps.
Steps
1 Done | Falafel:The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2-3 inches, as they'll triple in size. |
2 Done | Drain and rinse the chickpeas and add them to your food processor. |
3 Done | Add the onion,cilantro, green chilli, garlic cloves , cumin seeds, salt, coriander powder,lemon juice and baking soda to the food processor and pulse several times until it resembles the texture of coarse sand. ( Make sure not to grind it to a fine paste). |
4 Done | Transfer the falafel mixture to a bowl and cover or add a lid. keep the Refrigerate the mixture for 30 minutes to one hour. |
5 Done | Make small round balls or patties. Heat some oil for deep-frying. Drop the balls into the hot oil and deep fry them till they get even brown colour on the exterior.Once it turns colour, take them out and serve them hot with hummus. |
6 Done | Tips: Falafel are best golden on the outside, not charred. Make sure your oil doesn't get too hot. If it does, the outside will cook too fast before the inside can warm up. |
7 Done | How to make Hummus:Place the sesame seeds in a small pan and toss them until lightly coloured and toasted, about 1 minute. Reserve 1 tsp for garnish, and toss the rest into a blender. Pour over olive oil and blend until smooth. |
8 Done | Add the boiled chickpeas, garlic, lime juice, cumin powder and salt to the sesame paste and blend until smooth. Add water to loosen out the hummus to get your desired consistency. |
9 Done | Transfer to a serving bowl, drizzle with a bit of olive oil if you like, and sprinkle with the paprika or sesame. |
