Mildly spicy Kashmiri chili falafel served with a refreshing cool mint and yogurt hummus.
Hands-free mode with voice commands & timers
No ratings yet
Drain the soaked chickpeas thoroughly and pat dry to ensure the falafel doesn't fall apart.
In a food processor, pulse the soaked chickpeas, Kashmiri chili powder, cilantro, half the garlic, cumin, and baking soda until a coarse meal forms.
Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes to firm up.
Prepare the hummus by blending the cooked chickpeas, tahini, yogurt, mint, remaining garlic, and lemon juice until completely smooth.
Form the chilled falafel mixture into small balls or patties, roughly the size of a walnut.
Heat the vegetable oil in a deep pan to 350°F (175°C) and fry the falafel in batches until deep golden brown.
Drain the fried falafel on paper towels and season with a pinch of salt while hot.
Serve the warm, spicy falafel alongside the chilled mint hummus for a temperature and flavor contrast.
