Falafel with Hummus are two middle eastern classics. Crispy Falafel creates a taste -filled bite that is suitable for vegan, protein -rich and festive spread. With fewer ingredients, this recipe is a celebration of composition, taste and presentation. Perfect for a bold, bite-sized crispy falafel and creamy humus-festive platters or snacks.
Components:
For Falafel (makes 10 small balls):
- 1 cup chickpeas (soak overnight)
- 1 small onion, chopped
- 2 cloves of garlic
- 1 tsp cumin powder
- 1 tsp of coriander powder
- Salt to taste
- 2 tablespoons fresh parsley or coriander
- 1 tablespoon lemon juice
- 2 tablespoons chickpeas flour (besan)
- Oil
For Hummus:
- 1.5 cups of cooked chickpeas
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 cloves of garlic
- Salt to taste
- 2-3 tablespoons olive oil
- Water to adjust consistency
Method:
- Make Falafel Balls:
- Take a bowl, mix chickpeas, onions, garlic, spices, herbs and lemon juice together. Blend everything together into a coarse mixture.
- Now, add some chickpea flour or besan to make a mixture. Make small balls from it.
- Fry all the balls until golden and crispy. Let it cool down.
- Prepare Hummus:
- Now to create hummus, take another bowl, mix cooked chickpeas, tahini, lemon juice, garlic and salt.
- Blend everything together with some olive oil , water to make a smooth mixture.
- Assemble the plate :
- Serve hot falafel with hummus on the side. Garnish with mint leaf,, olive oil and some jeera powder.
