Indian Masala Falafel with Turmeric Hummus
Cumin and coriander spiced falafel served alongside a vibrant golden turmeric and garlic hummus.
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Ingredients
- 2 cups dried chickpeas, soaked overnight
- 1/2 cup fresh cilantro, chopped
- 1/2 cup red onion, diced
- 6 pieces garlic cloves
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 piece green chili, minced(optional)
- 1/3 cup tahini paste
- 3 tablespoons lemon juice
- 1 teaspoon ground turmeric
- 15 ounces cooked chickpeas (for hummus)
Instructions
- 1
Drain the soaked chickpeas thoroughly and pat dry to ensure the falafel doesn't fall apart during frying.
- 2
In a food processor, pulse the soaked chickpeas, onion, 3 garlic cloves, cilantro, cumin, coriander, garam masala, and green chili until a coarse, grainy paste forms.
- 3
Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes to help the starches bind.
- 4
While the falafel rests, make the hummus by blending the cooked chickpeas, tahini, lemon juice, remaining garlic, turmeric, and a splash of water until silky smooth.
- 5
Form the chilled falafel mixture into small balls or patties, approximately 1.5 inches in diameter.
- 6
Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C) and fry the falafel in batches for 3-4 minutes until deep golden brown.
- 7
Drain the fried falafel on paper towels and season immediately with a pinch of salt.
- 8
Spread the golden turmeric hummus on a platter and top with the hot masala falafel, garnishing with extra cilantro.
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