FALAFEL AND HUMMUS

Serves 4 to 6, Vegetarian

INGREDIENTS

FALAFEL

2 cups dry garbanzo beans

1 teaspoon baking powder

Water, enough to cover beans while soaking overnight

1 head garlic

1 large white onion

1 cup cilantro

1 cup parsley

1 teaspoon black pepper, freshly ground

1 teaspoon salt

2 teaspoons cumin

Vegetable oil, enough to fill 1/2 inch of a frying pan

 

HUMMUS

1 can garbanzo beans, washed with hot water

2 heads garlic

6 ounces tahini paste

1/2 cup fresh lemon juice

1 cup warm water

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon mayonnaise (optional)

Olive oil, to drizzle

Paprika, to taste

Pine nuts, for garnish

PREPARATION

FALAFEL

Soak beans for 48 hours with hot water and 1 teaspoon baking powder. Change water at least twice.

In a food processor, blend beans with garlic, onion, cilantro, parsley, black pepper, salt, and cumin. Make into balls approximately the size of golf balls.

Heat oil in a large, heavy skillet over medium heat until hot.

Place just enough of the balls in the pan so they are not crowded. Fry for approximately 6–8 minutes total, turning the falafel regularly, until all the falafel balls have an even golden-brown color.

Remove from skillet and drain on paper towels before serving.

Pair with hummus, tahini, and your favorite salad, with the option to serve in pita bread, sandwich style.

 

HUMMUS

Combine garbanzo beans, garlic, tahini, lemon juice, water, salt, and pepper in food processor. Mix until soft and white. Stir in mayonnaise (optional).

Serve cold with a drizzle of olive oil, paprika, and pine nuts.