Falafel

RECIPE

Falafel
1 cup boiled chickpeas (drained) ½ onion , chopped2 garlic cloves1 tablespoon ground cumin1 teaspoon salt1 tablespoon lemon juice1 tablespoon paprika powder1 big handful of fresh parsley , chopped 1 bunch dhania (coriander) washed and chopped black pepper 6 tablespoons all-purpose flour2 teaspoon baking powder2 teaspoons sesame seeds 1 tablespoon g.chilliesTaste and adjust accordingly
Run through food processer to make batterForm balls and fry in med heat shallow oil ( like bhajia)If not forming add little flourButter pita or wraps with hummus Put generous amount of tzatziki sauce,olives,cherry tomatoes halvedcucumber quartered and sliced red cabbage gratedred onion , thinly slicedsome shredded lettuceolive oilsalt and pepper , to tasteLastly place falafel over(can be cut in halves)
Tzatziki Sauce:
3 cups nonfat plain Greek yogurt1 medium English cucumber , seeded and grated3 garlic cloves , finely minced1 big handful of fresh dill , finely chopped1 teaspoon olive oilsalt and freshly ground black pepper , to taste
Line a colander over a bowl with several layers of cheesecloth. Place the yogurt on the cheesecloth and allow to drain for 1 ½ hours. Meanwhile, coarsely grate cucumber. Place the grated cucumber in another colander and sprinkle with salt. Let stand and drain for an hour. Then squeeze excess moisture from cucumber.In a medium bowl, combine the drained yogurt, cucumber, garlic, chopped fresh dill, olive oil, salt and pepper. Taste and add more salt, pepper or garlic, if desired. Store in the refrigerator.
Hummus
1 can chickpeas ¼ cup fresh lemon juice (1 large lemon)¼ cup well-stirred tahini, 1 small garlic clove, minced2 tablespoonsextra-virgin olive oil, plus more for serving½ teaspoon ground cuminSalt to taste3 tablespoon waterDash ground paprika or sumac, for serving
Process till smooth if too thick add little water and olive oil Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.Always store with olive oil on top so doesn’t ferment

POSTED ON

29 Sep 2025

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