Hummus Musabbaha, Falafel, Za'atar, and Olive Oil

Name: Hummus Musabbaha, Falafel, Za'atar, and Olive Oil
Ingredients: 2.2 lbs chickpeas, soaked overnight (1 kilogram); 1 little pickled turnip; 1/4 cup oil for za'atar (60 ml); 5 tablespoons za'atar; 1 teaspoon baking powder; 1 little olive oil; 1 container plain yogurt; Salt; Cumin; 1 toasted pita bread; 1 tablespoon tahini; 2 cloves garlic, minced; Juice of 1 lemon; 2 tablespoons butter or oil for topping the musabbaha; Cilantro; Ground red pepper; 1 little oil or butter for the musabbaha; 3 cups oil for deep frying falafel (710 ml); 1 little stale bread for the falafel

روزانا @cook_9557742

The best breakfast with the family.
Will update soon.

روزانا @cook_9557742

The best breakfast with the family.
Will update soon.

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Ingredients

2.2 lbschickpeas, soaked overnight (1 kilogram)
1little pickled turnip
1/4 cupoil for za'atar (60 ml)
5 tablespoonsza'atar
1 teaspoonbaking powder
1little olive oil
1 containerplain yogurt
Salt
Cumin
1toasted pita bread
1 tablespoontahini
2 clovesgarlic, minced
Juice of 1 lemon
2 tablespoonsbutter or oil for topping the musabbaha
Cilantro
Ground red pepper
1little oil or butter for the musabbaha
3 cupsoil for deep frying falafel (710 ml)
1little stale bread for the falafel

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Steps

1

To make the musabbaha: Soak the chickpeas overnight, then cook them in a pressure cooker for 1 hour.
2

Once cooked, reserve the chickpea water and add the yogurt, tahini, salt, cumin, garlic, and lemon juice.
3

Toast the pita bread and place it in a Pyrex dish. Top the bread with the chickpeas and sauce.
4

Finally, heat oil or butter and pour it over the top.
5

For the za'atar: Mix the za'atar with oil and serve with pickled turnip on the side.
6

To make the falafel: Soak the chickpeas overnight. The next day, grind them in a food processor with a piece of stale bread. Add salt, cumin, garlic, dried cilantro, and ground red pepper, and mix well.
7

Heat the oil, add 1 teaspoon baking powder, and fry the falafel in hot, deep oil.