Crispy falafel shells with a soft paneer cheese center, served with garam masala hummus.
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Pulse the soaked chickpeas in a food processor with herbs, garlic, green chilies, and cumin until a coarse, sandy texture is achieved; do not over-process into a paste.
Transfer the mixture to a bowl, fold in the chickpea flour and baking soda, then refrigerate for 30 minutes to firm up the proteins.
Prepare the spiced hummus by blending cooked chickpeas (or extra soaked ones boiled until soft) with tahini, lemon juice, and the garam masala until silky smooth.
Take a golf-ball-sized portion of the falafel mixture, flatten it in your palm, place a cube of paneer in the center, and carefully mold the dough around it to seal completely.
Heat the vegetable oil to exactly 350°F (175°C) to ensure the paneer softens without the exterior burning.
Fry the stuffed falafel in small batches for 4-5 minutes until they reach a deep golden brown, then drain on a wire rack.
Plate the warm falafel over a generous swirl of the garam masala hummus.
Garnish with a dusting of smoked paprika and a drizzle of olive oil before serving immediately.
