No Fry Falafel and Hummus
Ingredients
- 1 cup boiled chickpeas
- 1/2 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 green chilies, finely chopped
- salt
- 1/2 teaspoon roasted cumin powder
- black pepper
- juice of 1/2 lemon
- 2 tablespoons bread crumbs or all-purpose flour
- 1-2 tablespoons water
- 1 cup boiled chickpeas with ginger
- white sesame seeds
- 2 tablespoons curd
- 1 green chili, finely chopped
- 1 tablespoon curd
- chili flakes
- juice of 1/2 lemon
- 4 tablespoons chickpea boiling water
- 1 tablespoon olive oil or 1/2 teaspoon sesame oil
- olives
- tomato
- cucumber
- coriander stems
Preparation
Blend the chickpeas with onion, garlic, green chilies, salt, cumin powder, black pepper, lemon juice, bread crumbs, and water on pulse mode until combined but not smooth.
Check the mixture consistency and add more bread crumbs if it is too sticky or watery, then blend again.
Shape the mixture into small balls or roundels.
Freeze the falafel balls for 5-10 minutes.
Cook the falafel in an appam pan with 3-4 teaspoons of oil on a slow to medium flame until browned on all sides.
Dry roast white sesame seeds and blend them with 2 tablespoons of curd to make a tahini-like paste.
Blend 1 cup boiled chickpeas with ginger, the tahini paste, green chili, garlic, 1 tablespoon curd, chili flakes, lemon juice, 4 tablespoons chickpea boiling water, olive oil, and salt until smooth to make hummus.
Prepare a salad with olives, tomato, cucumber, and coriander stems without adding salt.
Spread the hummus on a plate and sprinkle with roasted cumin powder and chili flakes.
Add the cooked falafel and salad to the plate.
Garnish with coriander leaves and olives, then drizzle with olive oil.
Tips
Do not add salt to the salad to prevent it from becoming watery.
