Recipe by Rosy Pinto
FALAFELS
Yield: 20 - 24 falafels
Ingredients:
1/4 tsp baking soda
1 tbsp toasted sesame seeds
To make a coarse mixture
1 cup dried chickpeas (wash and soak overnight)
1/4 tsp baking soda (when soaking chickpeas overnight)
1/2 cup parsley (chopped)
1/2 cup cilantro/coriander leaves (chopped)
1/2 cup onion (chopped)
4 cloves garlic (chopped)
1-2 green chillies (chopped)
1 1/2 tsp cumin powder
1 1/2 tsp coriander powder
1/2 tsp pepper powder
1 tbsp lemon juice
salt to taste
Steps:
- Wash the chickpeas well and soak them in plenty of water and 1/4 tsp baking soda for 8 to 10 hours or overnight.
- Drain the soaked chickpeas and rinse them again and drain the water completely.
- Add chickpeas, parsley, cilantro, onion, garlic, green chillies, cumin powder, coriander powder, pepper powder, lemon juice and salt in to a food processor and pulse until it becomes a coarse mixture.
- Transfer to a bowl and cover with lid and refrigerate for 1 hour.
- Add baking soda and sesame seeds to the mixture.
- Mix well and shape into round or flatter patty shaped falafels.
- In a deep frying pan, heat enough oil on medium high heat and gently drop the falafels into the oil and fry for 1 to 2 minutes until browned from all the sides and crispy (can also be shallow fried)
- Remove and drain on absorbent kitchen tissues.
- Serve with hummus (recipe below)
- ENJOY!
Notes:
- It is better to use a food processor to grind the chickpeas. Mixie-grinders tend to make them pasty. If you must, ensure you keep mixing the chickpeas
- If you don't have parsley, use all cilantro/coriander leaves.
HUMMUS:
Ingredients:
1 cup dried chickpeas (soak overnight)
1/2 tsp baking soda (soak with chickpeas overnight)
salt for cooking chickpeas
1/2 cup toasted sesame seeds
1/4 + 1/4 cup olive oil
1 tsp cumin powder
2 garlic cloves
salt
3-5 tbsp lemon juice
To garnish
cooked chickpeas
olive oil
paprika or kasmiri chilli powder
parsley
summac (optional)
Steps:
- Wash the chickpeas well and soak them in plenty of water and 1/2 tsp baking soda for 8 to 10 hours or overnight.
- Drain the soaked chickpeas and rinse them again and drain the water completely.
- In a pressure cooker, add the chickpeas, salt and water and cook until soft (6-8 whistles).
- Allow it to cool. Keep a small amount of chickpeas for garnish & freeze some of the water from the cooked chickpeas for grinding.
- Gently toast the sesame seeds stirring constantly on medium low heat for 5 minutes or until lightly golden and allow it to cool.
- Blend toasted sesame seeds with 1/4 cup of olive oil.
- Add boiled chickpeas, garlic, lemon juice, salt, cumin powder, 1/4 cup olive oil, 1 to 2 iced chickpeas cubes and blend it to make a smooth paste.
- Transfer to a dish, shape it with a spoon and make a small 'well' in between and garnish with boiled chickpeas, parsley, olive oil and paprika or Kashmiri chilli powder.
- ENJOY!
Notes:
- you can use tinned chickpeas. Drain and freeze the liquid to use while grinding.