Falafel balls with hummus

Name: Falafel balls with hummus
Yield: 4 persons
Cuisine: Indian
Ingredients: 1-1/2 cup Chickpeas; 1 large onion chopped; 1/2 cup chopped coriander leaves; to taste Salt; as required Oil for frying; For Hummus-; 1 1/2 cups cooked chickpeas; 1/4 cup lemon juice; 1-2 large garlic clove chopped; 1/2 cup tahini; 2-4 tablespoons ice water; 1 tablespoon extra-virgin olive oil; to taste Salt; as required drizzle of extra - virgin olive oil for garnishing; as required chopped coriander or parsley for garnishing

Bhavana Bhakhri @cook_20098

Delhi

#partyfood

Bhavana Bhakhri @cook_20098

Saved

Ingredients

4 persons

1-1/2 cupChickpeas
1large onion chopped
1/2 cupchopped coriander leaves
to tasteSalt
as requiredOil for frying
ForHummus-
1 1/2 cupscooked chickpeas
1/4 cuplemon juice
1-2large garlic clove chopped
1/2 cuptahini
2-4 tablespoonsice water
1 tablespoonextra-virgin olive oil
to tasteSalt
as required drizzle of extra - virgin olive oil for garnishing
as requiredchopped coriander or parsley for garnishing

Saved

Steps

1

Soak the chickpea overnight and boil it.
Blend them to a coarse paste.
2

In a bowl, add chopped onion, green, red and yellow bell peppers, green chillies, coriander leaves, prepared chickpea paste, salt and mix properly.
3

Now, apply some oil on your hands and prepare small dumpling.
4

Till then heat oil in a pan and deep fry the balls and transfer them into paper towel.
5

The Falafel balls are ready.
6

For Hummus..
7

In a food processor combine the lemon juice, garlic and salt and grind until the garlic is very finely chopped and then let the mixture rest so the garlic flavor can mix for around 10 minutes.
8

Now add the tahini and blend till the mixture is creamy and thick.
9

To make the mixture more smooth, drizzle in 2 tablespoons ice water, Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy.
10

NowTo make the mixture more smooth, drizzle in 2 tablespoons ice water, Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy.
11

Add the cooked chickpeas to the food processor. Drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor add the tahini and blend till the mixture is creamy and thick.
12

Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
13

Taste, and adjust the salt and lime juice if needed.
Now, take out the hummus into a serving bowl. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.