Falafel and Hummus - Rosy Aunty

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:
  1. Wash the chickpeas well and soak them in plenty of water and 1/4 tsp baking soda for 8 to 10 hours or overnight. 
  2. Drain the soaked chickpeas and rinse them again and drain the water completely.  
  3. 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.
  4. Transfer to a bowl and cover with lid and refrigerate for 1 hour.

  5. Add baking soda and sesame seeds to the mixture. 
  6. Mix well and shape into round or flatter patty shaped falafels.
  7. 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)
  8. Remove and drain on absorbent kitchen tissues.
  9. Serve with hummus (recipe below)
  10. 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:
  1. Wash the chickpeas well and soak them in plenty of water and 1/2 tsp baking soda for 8 to 10 hours or overnight. 
  2. Drain the soaked chickpeas and rinse them again and drain the water completely.  
  3. In a pressure cooker, add the chickpeas, salt and water and cook until soft (6-8 whistles).
  4. Allow it to cool. Keep a small amount of chickpeas for garnish & freeze some of the water from the cooked chickpeas for grinding.

  5. Gently toast the sesame seeds stirring constantly on medium low heat for 5 minutes or until lightly golden and allow it to cool.
  6. Blend toasted sesame seeds with 1/4 cup of olive oil.
  7. 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.
  8. 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.
  9. ENJOY!
Notes:
  • you can use tinned chickpeas. Drain and freeze the liquid to use while grinding.