Falafel and Hummus Recipe

My most awaited trial because I always wanted to make it but whenever we went outside, we ended up eating it and then I thought may be next time I will make it at home. And the biggest truth of the universe is "time flies". For me with this particular dish that exact time was not coming and I kept saying to myself, don't worry, next time. Yesterday morning I asked my family members what they are missing, answer came "Falafel" and all bells in my mind rang together, its the time. Finally its the time. So, soaked chickpeas yesterday night, and used them today because you have to soak them for at-least 10 hrs. I know whatever is happening around in this world, is not right, but, I must say thanks to Covid, because of which finally I got opportunity to make it because we don't have a option to eat out. If you want to utilize time in covid and feed your family something scrumptious, may be try this out. Yum Yum in everyone's tum tum.

Ingredients for falafel:

• 1 cup Chickpeas soaked overnight
• 1 cup Parsley (if not available you can use spinach)
• 1/2 bunch Cilantro/Coriander
• 2 Garlic cloves
• 2 Green chilies
• 1/2 tsp Cumin powder
• Salt as per taste
• 1/4th tsp Black Pepper
• 1 lemon juice
• 2-3 tbsp Bread crumbs
• Oil for frying

How To:

1. In grinder mix chickpeas, parsley/spinach, coriander, garlic, cumin powder, salt, black pepper , lemon juice and green chilies. Grind until coarse mixture is formed. Please do not add any water.
2. Keep it in refrigerator for 1/2 hr.
3. After 1/2 hr. mix 2-3 tbsp of  bread crumbs. Mix it well and form the same size of balls.
4. Now, to cook them, there are 3 methods. Anyone can be used. Just when we bake them, they feel little dry then other 2 one's. First, deep fry them in hot oil on medium flame until it turns golden brown. Second, to shallow fry them, press them forming discs, then shallow fry them until golden brown or bake them at 425F for 30 mins.
5. Serve them hot with hummus or tahini or both.

Ingredients for Hummus:

• 1/2 cup of overnight soaked chickpeas
• 1/4th cup of roasted sesame seeds or 1/4th cup of tahini sauce if available.
• 1 garlic clove
• Salt as per taste
• Very little red chili powder, just to sprinkle at the end
• 2-3 tbsp of olive oil
• 3-5 tbsp of chilled water
• 1 lemon juice
• 1/4th tsp cumin powder

How To:

1. Extra boil the chickpeas and if possible, after that remove skin of chickpeas for extra smooth hummus if you have time otherwise skin is also fine.
2. Then in a grinder, add chickpeas, roasted sesame seeds, salt, lemon juice, cumin powder, garlic and 1 tbsp of olive oil. Grind them all together. The mixture may stick to the sides, we have to bring it together and keep grinding until very smooth texture is formed. In between grinding, add very chilled water, just 1 tbsp at a time. Do not let hummus become watery. Be careful while adding water. If needed add another tbsp of olive oil. I used total 2 tbsp of olive oil and around 4 tbsp of cold water.
3. Reason behind using cold water is that, it helps hummus to get fluffier while grinding.
4. Keep grinding until smooth texture of hummus is formed. If ou like it little cold, keep it in refrigerator for some time, which I did. Then, serve by drizzling some olive oil and sprinkle red pepper powder on top.