Hummus with falafel

 It is a Lebanese dish, rich in protein. It has lot of fiber, good for the gut also.

Ingredients:

For Hummus:

Chickpea-1/2 cup(soak in warm water for 6-8 hours and boil in a pressure cooker for 4-5 whistle, it will become 11/2 cup to 2 cups).

garlic 3-4 clove

olive oil1-1/2 tablespoon

lemon juice of 2 lemon

tahini 1/2 cup (made up of roasted sesame seeds and curd)

salt as per taste

olives- sliced 8-10

black pepper1/2 teaspoon

red chili flakes 1/2 teaspoon

sumac powder(optional)-pinch

Boil chickpea(don't discard its water). Add, salt, garlic, and green chilli in a blender. Add Olive oil and crush. Add tahini and blend again. Check the consistency, add left out water to adjust the consistency. Add sumac and lemon juice and mix well. Drizzle olive oil, red chili flakes, crushed black pepper, and sliced olives. All garnish with boiled chickpea. 

There can be many variations: Basil/beetroot/ pumpkin/roasted red pepper/roasted carrot/white bean/cilantro can be added for texture and flavor. 

For falafel

chickpea-1 cup, rinsed and  soaked for 6-8 hours in warm water 

salt as per taste

ginger 1 small piece

garlic 2-3 clove

green chilli 1-2 medium

coriander 2-3 tablespoons finely chopped

onion 1 medium-size 

Wash and soak chickpea for 6-8 hours in warm water. Drain excess water and transfer the soaked chickpea to a blender. Add green chili, coriander, onion, garlic, ginger and salt. Crush to make a coarse texture. Make small balls or patties. 

These balls can be deep-fried or air-fried or in appe patra(no fry version)

It can be served with lavash, pita bread veggies like carrot, cucumber, capsicum (sliced) or with falafel. Pita bread, hummus with falafel is a wholesome meal. Add lettuce, finely chopped tomato, onion, and coriander.


Comments

Post a Comment

Popular posts from this blog

Sambhar

Sambhar is a South Indian dish. Sambhar is generally served with Vada, Rice, Idli, Dosa, and Uttapam. There will be many versions of Sambhar. I am sharing my mother's specialty sambhar. I am sure once you will make it, you will fall in love with this sambhar. Ingredients : Tuvar dal 1 cup Chana dak 1/4 cup MTR-sambhar masala 2 teaspoon Veggies-bottle gourd(finely chopped), tomato-chopped, drumstick 1-cut into 3-inch pieces each), carrot finely chopped, cabbage (1/2 cup), cauliflower -chopped florets (1/2 cup). onion-1 finely chopped Curry leaves 8-10 leaves oil 2 teaspoon hing pinch salt as per taste turmeric powder-1/2 teaspoon red chilli powder 1 teaspoon dhania powder 1 teaspoon green chilli1-2 finely chopped/paste dry red chilli 1-2 for tempering methi seeds Method : Rinse and soak the daal along for 15 minutes while preparing for other materials.  Pressure cook daal for 3 whistles. In same pressure cooker, boil drumstick in a separate bowl. Allow the pressure cooker to cool. C
Read more

Uttapam

Uttapam is a famous South Indian dish. It generally use batter available at south indain shop.(They are fresh and readily available). There are many versions of Uttapum. This is our version. It is a healthy kids version as it has veggies and panner and cheese too. It is served with green chutney, tomato chutney and coconut chutney. Sambhar with this Uttapum is optional. Sweet curd is optional to serve. Ingredients: Ready made batter of Uttapum-500ml veggies of choice(finely chopped onion, tomato, capsicum, grated carrot and beet root- about each 1/2 cups (cabbage, broccoli, red cabbage can also be added) grated cheese and panner-each half cup finely chopped coriander and green chilli-1/2 cup sambhar masala for prinkling-2-3 tablespoon gun powder for sprinkle-2-3 tablespoon butter 100gm salt to taste Method : Take nonstick tava and heat it. Once heated, slow down the flame and put a laddle of batter and spread . Keep it thick and about 5-6 inch of diameter. Sprinkle all veggies, cheese,
Read more

Samosa

Image
Samosa is a very famous fried snack in Gujarat. This is a mummy-special recipe.  Ingredients: Potato 200gm Green peas 50gm Ginger small piece grated 2 green chilli crushed  Coriander 1teaspoon Garam masala 1/2 teaspoon Juice of 1 Lemon Turmeric 1/2 teaspoon hing pinch Oil 2-3 teaspoon Salt-as per taste Oil for deep frying Method: Boil, peel, and grate potato. Boil and add green peas. Mash or grate them to avoid lumps. Take oil in a pan. Add hing, turmeric, chilli-ginger. Add grated potato, and green peas and mix well. Add garam masala, lemon juice, salt. Saute for 5 minutes on low -medium flame. Turn off the gas and allow it to cool. Now add coriander and mix well. For dough: Wheat Flour 3/4 cup Maida 1/4 cup (Optional) It will make the outer layer crunchy. Ajwain salt to taste oil Mix and make a dough by adding warm water. The dough should not be too hard or too soft. Roll to make it round. Cut it into half(2 pieces. Put a spoon of stuffing in the center and turn both flaps one by one
Read more