Hummus with baked falafels , a perfect snack or a great lunch/dinner option !
1.5 cups chickpeas/ kabuli channa (cooked)
2 big cloves garlic
1 tablespoon greek / thick yoghurt
2 tablespoons olive oil + 1 tablespoon to drizzle
rock salt to taste
for baked falafels
makes about 12 cocktail falafels
1.5 cups chickpeas (cooked) * see notes
1 green chilli ( optional )
1 teaspoon cumin powder
2 teaspoons coriander powder
2 tablespoons chopped coriander leaves
2 tablespoons instant oats
salt to taste
olive oil to bake
- in a blender add the ingredients for hummus and blend until smooth.
- if the mixture is too thick add 1/4 th cup water to thin it down.
- adding a tablespoon of toasted sesame seeds , gives the hummus a unique taste.
- transfer to a serving bowl .
- sprinkle chilli powder as per taste.
- drizzle a tablespoon of olive oil.
- serve with cucumber / carrot sticks.
for baked falafels
- in a high speed blender , add oats, chickpeas, coriander leaves, green chillies, cumin powder, coriander powder and salt.
- blend it without adding water.
- the mixture can be a bit coarse but should be able to hold shape.
- make lemon sized balls and set aside.
- on a baking sheet , drizzle olive oil.
- take each falafel and shape it like a cutlet.
- place on the baking sheet.
- repeat the process for all the falafels.
- brush a little oil on th falafel.
- bake at 200 c for about 15 mins until crisp.
- flip the falafels , to ensure even baking.
- serve hot with hummus platter.
Notes – for falafel, uncooked chickpeas are used .But I find that using cooked chickpeas gives moisture to the falafel since we are baking and not frying them
If you prefer to use uncooked chickpeas and bake , it may crumble since there is no moisture.
It is a great snack for kids lunchbox or can be served with pita bread as a whole meal option .
Since it is baked to crispness, the falafel does not get soggy.