1 cup chickpeas soaked over night1 onion 1 teaspoon ground green chili 1 teaspoon garlic 2 teaspoon dhana powder 1 teaspoon jeera powder pinch haldi salt to taste sprinkle of cayenne pepper handful dhania (coriander) little parsley 1 egg 1 teaspoon baking powder
Toppings:Butternut sliced Brenjol sliced red pepper slicedolive oil salt pepper green herbs
Normal hummus or roasted red pepper hummus. I made roasted red pepper hummus
Tahini sauce:1 tablespoon tahini paste 3 tablespoon plain yogurt salt Garlic paste ( optional ) Little waterMix to make a paste.
In a food processor add all the ingredients and process everything, until you get a rough texture.use on open bottom tart pan or a silicon mould.Grease with olive oil, stick sesame seeds on the sides. Add the falafel mix and press in down.Pre heat the oven at 180degrees and bake for 20 to 30 minutes or until done.Cool slightly and top a nice layer of hummus and the topping that you have prepared.Pour over some tahini sauce.
Topping:Add olive oil to a pan, garlic saute add the veggies, some salt, pepper and greens.Cook until done.
INFO & TIPS
You can slice this and add to pita bread or wraps as well. Serve as a starter or main