Image Credit: International Falafel Day
A favourite among vegetarians and non-vegetarians alike, falafel is one food that certainly deserves its day of recognition. This Middle Eastern food is one of the world’s favourite chickpea treats, either served wrapped up in a loaf of pita bread or served with salad and sauces. No matter how this dish is served, falafel is delicious in every way, and you can find creative ways to include falafel in our meals. Here's the cold mezze brunch meal with Falafel by Vinsplate that you can try at home:
Falafel recipe: Ingredients
- 1 cup soaked green split gram
- 1/2 cup onion, roughly chopped
- 1 cup coriander roughly chopped (about one large bunch)
- 1 cup roughly chopped cilantro
- 3 green chillies
- 3 garlic cloves
- 1 tsp cumin
- 1 tsp salt
- oil for frying
Making:
- Drain and rinse the split gram and add them to your food processor.
- Add the onion, cilantro, garlic, chillies, cumin, salt to the food processor and pulse until it resembles a coarse sand texture.
- Transfer the falafel mixture to a bowl
- Refrigerate the mixture for 45 minutes.
- Form the falafel into patties. If the mixture is wet, add another tablespoon of a gram or chickpea flour.
- If it is too crumbly, you can add a teaspoon of lemon juice.
- Once the falafel is formed, you can fry or bake them.
Hummus: Ingredients
- 2 cups boiled chickpeas
- 2 cloves garlic whole
- 2 tablespoons olive oil
- 1/4 teaspoon cumin
- 1/2 teaspoon sea salt to taste
- 1/2 tablespoons freshly squeezed lemon juice or more to taste
- 1/2 cup of water all the water may not be used
Making:
- Heat the olive oil over the moderate temperature in a small skillet.
- Drop in the garlic cloves and simmer for 5 minutes to flavour the olive oil, occasionally stirring, so they don’t burn, then remove from heat and discard the garlic.
- Add the chickpeas, olive oil, cumin, salt and lemon juice to the food processor.
- When the hummus becomes creamy, adjusts the salt and lemon juice according to your preferences.
- Top it with sesame seed and extra virgin olive oil/ chilli oil.
- Use a little curd in the hummus blend. It helps the hummus bind properly, giving it a nice texture.
Beetroot and Peanut Salad Recipe
- 2 cups beetroot, julienne
- ¾ cup roasted peanuts, crushed
- 1-2 tsp lemon juice, to taste (I like it tangy)
- 1 tsp green chillies, finely chopped, or to taste
- 2-3 Tbsp cilantro, finely chopped
- 1 tsp roasted cumin seed powder
- ¾ tsp salt, or to taste
Making:
In a bowl, add ALL the ingredients. Mix well and serve it cold.
