Hot Falafel with Hummus

To break the monsoon blues with an interesting yet healthy recipe, let’s start with the recipe of falafel with hummus. This is a protein-rich recipe, and we are going to transform it to low fats too. Get started..

Recipe for Falafel

Ingredients:

• 2 cups  chickpeas (soaked overnight)
• A pinch of baking soda
• 1 cup fresh parsley leaves
• 3/4 cup fresh cilantro leaves (optional)
• 1/2 cup fresh dill (optional)
• 1 small onion, quartered
• 7–8 garlic cloves, peeled
• Salt to taste
• 1 tbsp ground black pepper
• 1 tbsp ground cumin
• 1 tbsp freshly ground coriander/ powder
• 2 tbsp toasted sesame seeds
• 1tbsp Oil

Method:

1. Soak the chickpeas in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 16-18 hours (more if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
2. Grind  the chickpeas, herbs, onions, garlic and spices together until all is well combined forming the falafel mixture. It should be a coarse mixture, not very fine.
3. Scoop tablespoonfuls of the falafel mixture and form into round balls. It helps to have wet hands as you form the patties. If the mixture is sticky, refrigerate for an hour before forming the balls.
4. Brush it with little oil and sprinkle sesame seeds on the balls.
5. In a preheated oven, bake the falafel at 350 degrees Fahrenheit for about 15-20 minutes, turning them over midway through.
6. Serve falafel hot with tahini or hummus, tomato and cucumbers. Enjoy!

Recipe for Hummus

Ingredients:

• 1 cup chickpeas (soaked overnight)
• 3-4 tsp fresh lemon juice (1 large lemon)
• ½ cup sesame seeds, white
• 2-3 garlic clove, pealed
• 1tbsp olive oil (or any oil you use)
• ½ tsp Jeera powder
• ½  tsp Pepper powder
• Salt to taste
• 2-3 tbsp water

Method:

1. In a grinder, make a fine paste of sesame seeds with lemon juice.
2. Add the olive oil, garlic, jeera powder, pepper and salt to the grinder and grind again to mix all the flavours.
3. Add chick peas now, little at a time, to form a fine sauce this time.
4. Add water in between, to adjust the consistency