Falafel with hummus

Ingredients

• Dried chickpeas300 g
• Fresh parsley30 g
• White onion100 g
• Ground cumin5 g
• Garlic3 cloves
• Tahini (sesame paste)60 g
• Lemon (juice)40 ml
• Cooked chickpeas (for hummus)250 g
• Peanut oil for frying500 ml
• Fine salt7 g
• Baking soda2 g
• Ice cold water30 ml
• Extra virgin olive oil20 ml

Allergens

Peanuts, Sesame

Method

1. Soak dried chickpeas in cold water for 12 hours; drain and dry them thoroughly with a kitchen towel (critical step for frying stability).
2. In a food processor, finely chop the onion, 2 garlic cloves, and parsley. Add the soaked chickpeas, cumin, 5g of salt, and baking soda.
3. Pulse until the mixture is grainy but moldable; do not over-process into a paste. Transfer to a bowl and chill in the fridge for 30 minutes.
4. Prepare the hummus: blend the cooked chickpeas with tahini, half of the lemon juice, 1 garlic clove, 2g of salt, and extra virgin olive oil.
5. Add ice cold water to the hummus and continue blending until smooth, pale, and airy.
6. Scoop the falafel mixture and shape into approximately 16 balls (about 30g each), compacting them firmly with your hands.
7. Heat the peanut oil to 175°C (345°F) in a deep pot; fry the falafel in batches of 4-5 for about 4 minutes until dark brown and crispy.
8. Drain the falafel on paper towels and serve warm alongside the room-temperature hummus.