Falafel with Hummus

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Makes 14 Falafel

Ingredients -

FALAFEL

1½ cups chickpeas (kabuli channas) soaked overnight with a pinch of baking soda

½ cup chopped parsley or coriander

2 tsp coriander seeds (saboot dhania)

2 tsp cumin seeds (jeera)

5-6 flakes garlic-chopped

1 tsp salt

½ tsp freshly ground black pepper

½ tsp paprika or red chilli powder

pinch of baking powder

ADD LATER

2 bread slices-crumbled in a mixer to get fresh crumbs

½ onion- very finely chopped

oil for deep frying

HUMMUS DIP

½ cup chickpeas (kabuli channa)

pinch of baking soda (mitha soda)

4 tbsp lemon juice

4 tbsp olive oil

½ tsp paprika

1 tsp salt, pepper to taste.

3 tsp sesame seeds (til)-toasted

4-6 flakes garlic - chopped finely

Method -

1. Soak 2 cups channa overnight in water with baking soda Drain water

2. Remove the soaked channa and put it in a pressure cooker for hummus Pressure cook with some water for about 10 minutes. Drain channas and spread them on a plate to cool completely.

3. Grind the remaining soaked channa in a mixer to a paste with all the ingredients of the falafel. Remove from mixer, Add bread crumbs, coriander and onion. Check salt and pepper. Keep aside for ½ hour.

4. Puree the cooked channa coarsely with all the other ingredients of the hummus. Put the hummus on a flat plate and top with some more olive oil and paprika.

5. Make small balls from the falafel mixture. Flatten each ball and then roll in some dry flour to coat. Heat oil. Dust off the excess flour and deep fry 6-8 falafels at a time on medium flame, until golden brown. Remove and drain on paper napkins. Serve with hummus dip.

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Let's remember this -

FLAVOURED HUMMUS

• This is the classic hummus. You can make olive hummus, jalapeno hummus, chili-garlic hummus, or coriander hummus. Just add a few chopped olives or jalapenos or red chili paste or some fresh coriander while grinding the chickpeas to get the desired flavors.

• You can serve this Pita bread.

• Serve with a mezze platter.

• You can also cold store hummus for 2 days.

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