Fragrant Thai basil falafel served with a unique savory peanut-infused chickpea dip.
Hands-free mode with voice commands & timers
No ratings yet
Drain the soaked chickpeas and pat them very dry with a towel to ensure the falafel doesn't fall apart.
In a food processor, pulse the soaked chickpeas, Thai basil, garlic, shallots, cumin, and baking powder until a coarse, grainy meal forms.
Transfer the falafel mixture to a bowl and refrigerate for at least 30 minutes to help the starches bind.
Prepare the peanut hummus by blending the cooked chickpeas, peanut butter, soy sauce, lime juice, and sesame oil until completely smooth.
Form the chilled falafel mixture into small balls or patties, about 1.5 inches in diameter.
Heat the vegetable oil in a deep skillet to 350 degrees Fahrenheit.
Fry the falafel in batches for 3-4 minutes until the exterior is deep golden brown and crispy.
Serve the hot Thai basil falafel alongside the savory peanut hummus, garnished with extra basil leaves.
