Falafel and Hummus

I have tried making falafels previously, but from a box, and so wanted to try making them from scratch. I came across this recipe at http://bakingbites.com/2005/01/oven-baked-falafel/, however, when I was making them I did not have my computer so I kind of used my memory and improvised as I went along!

I did not bake them, but instead pan fried them. I also added 2 tablespoons of flour to thicken the paste. They came out great and nicely seasoned, with a slight crunch on the outside and soft and flavorful on the inside. I ate them with pita's warmed on the stove and some grape tomatoes, and umm some hummus that did not come out that great! I made a lot of the hummus by mistake, so I still have a chance to salvage it by adjusting seasoning I am guessing! I will report back on any progress!















Ingredients:

1 can of chickpeas
1 teaspoon baking powder
About a cup of parsley
1 teaspoon turmeric powder
2 teaspoons chili powder
2 teaspoons cumin powder (I used whole cumin that I crushed)
salt and freshly ground pepper
2 tablespoons whole wheat flour
2 tablespoons water
1 tablespoon sesame seeds
oil for frying

Method:

Wash and drain chickpeas. Blend chickpeas, parsley, seasonings and water till it is a smooth but grainy paste. I used a blender, and I used a spatula to move the mixture down so everything was incorporated. Taste and adjust seasonings. Place mixture in bowl and refrigerate for 15 minutes while you make hummus! Take out from fridge and fold in the flour. This makes it easier to hold the shape. Next mix in the sesame seeds, make small balls and then flatten and pan fry. From the pan frying I learned that you should put the pan on high heat, then place the falafels on the pan let it be for a minute or two then add a tablespoon of oil and then flip and cook on other side for a couple of minutes. This way you get that nice brown crunchy outside.