For this works nicely as a wholesome, healthy and well balanced meal. If you like, you can also have the falafel and hummus as a snack. It’s baked and not fried and it tastes delicious! Though the fried version looks far better, the taste is just as good.
1. 1 cup chana (chickpeas)
2. 1/2 cup fresh dhaniya (coriander)
3. 1/2 cup pudina (parsley)
4. 2 tbsp besan (gram flour)
5. 1 medium sized onion
6. 5-6 cloves garlic
7. 1/2 tsp jeera (cumin) powder
8. 1/2 tsp salt
9. Pinch of pepper
10. 1 lemon
1. Wash and soak the chickpeas overnight in a large pot. It expands considerably so there should be more than sufficient water to cover it.
2. Next morning, drain and put the chickpeas in a pressure cooker with 21-22 cups of water.Let it go for 5-6 whistles which should take about 15-18 minutes. Switch off the gas and once the stream is released (takes about 15 minutes) only then open the lid.
3. If boiling in a pot then boil it till it’s totally cooked- take one out, you should be able to squish it between your fingers.
4. Drain but do not throw away the water. You will need it for the humus. Take out 2/3 cup of boiled chickpeas to make humus and keep it aside.
5. Chop the onions and garlic very finely and small. Chop the parsley and coriander roughly.
6. Once the chickpeas have cooled completely, put it it in a mixie with the chopped onions, parsley, coriander, cumin powder, salt, pepper and besan and blend it for 5-8 seconds.
7. The texture should be grainy still and not entirely smooth.
8. Take it out and put the mixture in a bowl and put it in the fridge for 30 min.It will be easier to make the round falafel balls once it’s a lighter cooler.
9. In the meanwhile switch on the oven to mark 230C so its nice and hot when you put in the falafel to bake.
10. Take it out of the fridge and with completely dry hands, put about 1 tbsp in the centre of your palm and roll it. Now cup it and try shaping it into a ball.
11. Make the whole batch and keep it on a plate
12. Line a baking tray with a dot of oil to prevent the falafel from sticking to the base.
13. Put the falafel on the baking tray, leaving a bit of space between each and put the tray in the oven. Reduce it to mark 190C.
14. Let it bake for 10-12 minutes
15. The outside of the falafels will be nice and brown and crispy.
Serve with roasted vegetables and humus and perhaps some warm pita bread if you like.
1. 2/3 cup boiled chickpeas
2. 3 tbsp white sesame seeds
3. 1/2 tbsp garlic paste
4. Pinch of salt
5. Chilli flakes for garnish
6. Olive oil to drizzle on top
7. 1 lemon
1. Roast the sesame seeds on a pan for 3 min till it turns slightly brown. Let it cool
2. Put the boiled chickpeas, sesame seeds, garlic and salt and about 1/2 cup of the chickpea water in a mixie and grind it till it’s nice and smooth. Add the lemon juice and give it one whizz. Add more water if it’s too thick.
3. Take it out and put it in a bowl and drizzle some extra virgin oil oil on top. Sprinkle some chilli flakes on top.
Roasted vegetables please refer to here