So after clicking and browsing many recipes I ended up making Falafel with ingredients I had in our pantry and according to our preference. I made some Hummus with homemade Tahini. This is my contribution to Meeta's Monthly Mingle which for me luckily happened to be Arabian Nights. Thanks to Asha and Sharmi for the info;)
Falafel with Hummus and Pita Bread
Tahini (or "tehina"/"thina" in Arabic and Hebrew, "tahin" in Turkish, French, Dutch and Danish) is a paste made from ground sesame seeds. It is a major ingredient in hummus and other dishes from the Middle East. Tahini comes in two varieties — 'hulled' and 'unhulled'. Both types are relatively high in vitamins and proteins. Unhulled tahini is quite bitter but has a much higher proportion of vitamins, calcium, and protein because the sesame seeds are ground whole.
Prep Time: -
Cooking time: 5-10 mins
1 cup Sesame Seeds
3-4 tbsp Extra Virgin Olive Oil/Vegetable Oil
Preheat the oven to 350° F.
Spread the sesame seeds on a shallow baking tray and bake, shaking frequently, until fragrant, 3-4 minutes. Make sure that you do not brown.
You can also use pan for dry roasting sesame seeds.
Cool the sesame seeds and put them a blender or food processor.
Add the olive oil or vegetable oil and process to a smooth paste.
Add more oil if necessary, to bring the paste to a thick pouring consistency.
Keep it stored in a tightly covered jar in the refrigerator for several months.
Hummus or more precisely hummus bi tahini (Arabic: حُمُّص; Armenian համոս hamos; also spelled houmous, hommus, hummous or humus) is a dip made of ground chickpeas, tahini (sesame seed paste), lemon juice, and garlic, and often olive oil and paprika.
In Arabic the word hummus is used to describe the dish or just chickpeas on their own. The full name of the dish is Arabic: حُمُّص بطحينة hummus bi tahina 'chickpeas with tahini'.
Prep Time: 10 mins
Cooking time: -
1 cup Canned Chickpeas
2 tbsp Lemon Juice (Acc to taste)
1-2 Garlic Cloves, crushed
1 tsp Ground Cumin
1 tbsp Tahini/ ½ tbsp Sesame Oil
4 tbsp water
2 tbsp Extra Virgin Olive Oil
1 tsp Paprika
Salt to taste
Drain the chickpeas and rinse.
Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and whiz to a creamy purée.
Add more lemon juice, garlic, cumin or salt to taste.
Serve it drizzled with extra virgin olive oil with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.
Falafel ( Arabic: فلافل falaafil, Hebrew: פלאפל) , also known in Egypt and Sudan as ta'meya (طعمية) is a fried ball or patty made from spiced fava beans and/or chickpeas. Originally invented by Egyptian bedouins, it has become a highly popular form of fast food in the Levant and in the Mashriq (Arab East), where it is also served as a mezze (snack). The word "falafel" is the plural of the Arabic word فلفل (filfil), meaning pepper.
Prep Time: 10-15 mins
Cooking Time: 20 mins
1 can of Chickpeas/Garbanzo Beans, drained
½ cup Parsley, stems off(Use Coriander Leaves if you dont have Parsley)
2 tsp Cumin Seeds
1 tsp Ground Coriander
1 tsp Cayenne (Red) Pepper
1-2 tbsp Lemon Juice
½ tsp Baking Powder
1-2 tbsp Olive Oil
1 cup Dried Bread Crumbs
Salt and black Pepper to taste
Olive Oil for Frying
Mash up your chickpeas using the back of a large spoon or a masher.
In a food processor, pulse the onion, garlic and parsley coarsely.
Spoon this mixture into mashed chickpeas and mix well.
Now add cumin, peppers, salt, baking powder and lemon juice and mix well.
Add the tablespoon of olive oil and keep stirring.
Put in the bread crumbs, not all at once but very slowly, stirring all the time. Increase or decrease the breadcrumbs to make sure that the entire mixture is somewhat dense and will make patties easily.
If you are making your falafels in a pan (like I did), make small lime sized balls and flatten them for easy cooking and shallow fry them till they turn brown and crisp.
You can also deep fry them by making lime sized balls and deep fry in medium flame till they turn golden brown.
Serve them hot with Hummus, Tahini or with Pita breads.
Although I used canned chickpeas for falafel, one of my reader was right at pointing out its a wrong way to make falafel. Use dried chickpeas which are soaked in water for over night and make Falafel. As I was short of time, I used canned chickpeas here instead of soaked ones and I recommend the soaked ones to canned chickpeas while making Falafel and Hummus.