Kashmiri Chili Falafel with Mint Hummus

Ingredients

• 2 cups dried chickpeas, soaked overnight
• 1.5 tablespoons Kashmiri chili powder
• 0.5 cup fresh cilantro, chopped
• 4 pieces garlic cloves, minced
• 1 teaspoon ground cumin
• 0.5 teaspoon baking soda
• 15 ounces cooked chickpeas (for hummus)
• 0.33 cup tahini
• 0.5 cup Greek yogurt
• 0.25 cup fresh mint leaves
• 2 tablespoons lemon juice
• 2 cups vegetable oil for frying

Instructions

1. 1

   Drain the soaked chickpeas thoroughly and pat dry to ensure the falafel doesn't fall apart.

2. 2

   In a food processor, pulse the soaked chickpeas, Kashmiri chili powder, cilantro, half the garlic, cumin, and baking soda until a coarse meal forms.

3. 3

   Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes to firm up.

4. 4

   Prepare the hummus by blending the cooked chickpeas, tahini, yogurt, mint, remaining garlic, and lemon juice until completely smooth.

5. 5

   Form the chilled falafel mixture into small balls or patties, roughly the size of a walnut.

6. 6

   Heat the vegetable oil in a deep pan to 350°F (175°C) and fry the falafel in batches until deep golden brown.

7. 7

   Drain the fried falafel on paper towels and season with a pinch of salt while hot.

8. 8

   Serve the warm, spicy falafel alongside the chilled mint hummus for a temperature and flavor contrast.