Crispy Falafel with Creamy Hummus Recipe

Introduction: 

Savor the delectable flavors of the Middle East with this recipe for crispy falafels served alongside a creamy hummus dip. These golden-brown, disk-shaped falafels are bursting with aromatic herbs and spices, while the smooth and tangy hummus provides the perfect accompaniment.

Recipe in a Short Video:

Ingredients:

For the Falafels:

• 150gm of dried chickpeas
• 1 small onion, roughly chopped
• 3 garlic cloves
• 2 green chilies
  
• 1 cup fresh coriander leaves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander powder
• 1 teaspoon ground black pepper
• 1 tablespoon red chili powder
• Salt to taste
• Cooking oil, for frying

For the Hummus:

• 50gm of chickpeas
• White Sesame
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 2 tablespoons cooking oil
• 1/2 teaspoon ground cumin
• Salt, to taste
• 1/2 teaspoon red chili powder
  
• Water (as needed to achieve desired consistency)

Directions:

Preparing the Falafel:

• Place the dried chickpeas in a large bowl and cover them with water. Allow them to soak for at least 8 hours or overnight. The chickpeas will double in size, so make sure to use a large enough bowl.

• After soaking, drain the chickpeas and rinse them thoroughly under cold water. This step helps remove any excess starch.
• In a blender, combine the drained chickpeas, chopped onion, garlic cloves, coriander leaves, green chili, ground cumin, ground coriander, red chili powder, ground black pepper and salt. Pulse the mixture until it becomes a coarse paste. Be careful not to over-process; you want the mixture to retain some texture.
  
• Transfer the falafel mixture to a bowl and refrigerate for at least 1 hour. Chilling the mixture helps it firm up and makes it easier to shape.

• Once the falafel mixture has chilled, take a golf ball-sized portion of the mixture and flatten it between your palms to form a flat disk shape. Repeat the process until all the mixture is used.
  
• In a large skillet, heat oil over medium-high flame. Carefully place the flat falafels in the hot oil, frying them in batches to avoid overcrowding the pan.
  
• Cook for about 3-4 minutes on each side until golden brown and crispy over medium flame. Transfer the cooked falafels to a paper towel-lined plate to absorb any excess oil.
  

Preparing the Hummus:

• Soak the chickpeas taken for Hummus.  Like Falafel chickpeas, allow them to soak for at least 8 hours or overnight.
• After soaking, drain the chickpeas as followed in the Falafel preparation steps.
• Heat a pan on low flame and dry roast the white sesame seeds for 5 mins or until they turn light brown color.
• Boil or pressure cook the chickpeas for 10 mins or until it becomes tender.
• Once it is cooked, drain the chickpeas.
• In a blender, combine the drained and rinsed chickpeas, dry roasted white sesame seeds, lemon juice, minced garlic, oil, ground cumin, and salt. 
• Grind them to make a creamy Hummus dip. Add water or oil to get the desired consistency.

Conclusion:

There you have it—an enticing recipe for crispy flat falafels served with creamy hummus. These flavorful, disk-shaped falafels, made with a combination of chickpeas, herbs, and spices, offer a delightful texture and taste. Pair them with the smooth and tangy hummus dip, and you have a satisfying Middle Eastern culinary experience.