Ramadan Delights: Hummus Falafel - Perfect for veggies

Hummus Falafel

Serves: 2

Ingredients

2 cups dried chickpeas

4 garlic gloves, lightly crushed

1 small onion

2 tsp ground coriander

1 tsp ground cumin

• ½ cup chopped coriander leaves

Salt, to taste

1 tsp baking soda

500 ml-1 lt vegetable cooking oil 

For the tahini:

1 cup tahini sauce

• ½ cup lemon juice

• ½ cup chopped parsley

1 clove garlic

For the sandwich:

1 tomato, sliced

1 cup shredded lettuce

1 cup cucumber

2 pcs pickled cucumber

Mint leaves, to taste

Arabic bread 

Method

2 cups dried chickpeas

4 garlic gloves, lightly crushed

1 small onion

2 tsp ground coriander

1 tsp ground cumin

• ½ cup chopped coriander leaves

Salt, to taste

1 tsp baking soda

500 ml-1 lt vegetable cooking oil

 For the tahini:

1 cup tahini sauce

½ cup lemon juice

½ cup chopped parsley

1 clove garlic

For the sandwich:

1 tomato, sliced

1 cup shredded lettuce

1 cup cucumber

2 pcs pickled cucumber

Mint leaves, to taste

Arabic bread

Method

Soak the chickpeas in a large bowl, and fill it up with water 3-4 inches above the chickpeas, as they will triple in volume after soaking. Soak for 6 hours, adding water if required to keep the peas submerged.

Drain chickpeas well, and keep aside the water used to soak them.

Transfer the chickpeas into a food processor. Add all the remaining ingredients except the oil, tahini, ground spices, and bread; and blend until the mixture is minced, but not pureed. Keep blending till the mixture comes together, adding the ground spices.

Pour oil in a large, deep frying pan, filling it up to at least 2 inches depth. Turn the heat to medium high and heat the oil to about 350°.

Scoop out the processed chickpeas mixture and make small balls or patties. Fry in batches, without crowding the pan, until they are nicely browned.

Remove the falafel from the oil using a slotted spoon or ladle, and drain further on a paper towel.

To make tahini:

Whisk all the tahini ingredients together, until smooth and creamy.

To make falalfel sandwich:

Cut the Arabic bread in half. Stuff each piece with the falafel, sliced tomato, cucumber, pickle, shredded lettuce, mint leaves, and tahini sauce.

Serve hot.