Homemade falafel and hummus

When chickpeas are life you make falafel and hummus

Homemade falafel and hummus

  • Servings: 8-10 falafel
  • Difficulty: Medium
  • Print

A recipe for homemade falafel and hummus. Perfect by itself or to make as wraps. A bit of patience required to make the falafel, but well worth it!


Ingredients

  • 2 cups dried chickpeas, not canned chickpeas
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon whole coriander seeds
  • 3 cloves garlic, crushed
  • 1 small brown onion, chopped
  • 1 cup packed fresh coriander leaves, chopped
  • 1 cup packed fresh parsley leaves, chopped
  • 3 – 5 Tablespoons of chickpea flour (may not need)
  • the zest of one lemon
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons of salt
  • 1/2 teaspoon ground black pepper
  • Oil for frying

Ingredients

  • 1 can of chickpeas, drained and rinsed
  • 2 cloves of garlic, crushed
  • 1- 4 tablespoons of lemon juice (to taste)
  • 1/4 cup tahini
  • 1/4 teaspoon ground cumin (sometimes I use seeds too)
  • 1/4 teaspoon paprika (normal or smoked, to your taste)
  • 2 tablespoons of fresh chopped parsley
  • water (to reach desired texture, add progressively only if needed)

Making the falafel

  1. Soak the chickpeas: in a large container or bowl, place the chickpeas and cover with water. Cover and leave in a cool area of the kitchen (not in the fridge). The chickpeas will double in size and absorb the water so make sure there is enough water. Let soak for 24 hours. Then rinse and drain.*
  2. In a small pan, roast the cumin and coriander until fragrant and slightly browned. (careful not to burn). Let cool and process into a fine powder in a mortar & pestle or spice grinder.
  3. In a bowl, mix the chickpeas, the herbs, ground spices, onion and garlic.
  4. Process in a food processor or if you have, a meat grinder**.
  5. Return to the large bowl and add the lemon zest, cayenne and salt and pepper and mix well. Roll a small size ball of mixture in your hands. If the mix does not hold well together, you can add some chickpea flour. Mine required 3 tablespoons. Use sparingly until the mixture holds well.
  6. Heat up oil in a large saucepan (or if you have an oil fryer, lucky you!). Make sure there is enough oil to completely cover the falafel. When the oil is hot, cook the falafel in batches until golden brown (mine took 3-4 minutes).
  7. Dry the cooked falafel on paper towels.
  8. Enjoy 🙂

Making the hummus

  1. Place all ingredients without water in a blender or food processor and process away! If the mix is too thick, you may want/need to add water until you reach the desired texture. (my blender is huge so I need a bit of water for the blades to have enough to go through)
  2. It’s ready! Enjoy! (use in wraps, or dress the hummus with a bit of olive oil, paprika, sesame seeds or dukkah)

  • make sure the soaked chickpeas have gotten bigger and are softer. If they are not soft enough you may have to boil them for a few minutes. They will not be as soft as tinned chickpeas but should be a bit softer.
  • Apparently, traditional falafel are fed through a meat grinder and it helps them remain lighter inside. I do not have one, so I process the mix a few times through the food process “shredder”, then just wiz in the food processor a few times to make all pieces smaller. If using a blender or food processor, make sure to “aerate” the mix to avoid the mix becoming too much like a packed paste!


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