Falafel and Hummus

When I lived in Istanbul there was no falafel. I used to watch Ready, Steady, Cook with Ainsley Harriot all the time because it was so fun to watch what they could make out of 5 pounds worth of ingredients. Then I discovered that Ainsley had a website with recipes, too! I have been making these falafel for a long time. The hummus recipe comes from Cooks Illustrated and I have adapted it to living abroad and the things I have available to me! The Tahini Sauce comes from an afternoons spent experimenting in my sister's kitchen with a large jar of Tahin. (It was a lot of trial and error!)

Enjoy!

FALAFEL

Serves 4 - 6

Ainsley Harriott

Ingredients

225g/8oz dried chickpeas, soaked overnight in water

1tsp salt

1tsp baking powder

1tsp cumin seeds

1tsp ground coriander or coriander seed (which I prefer for better taste!)

1⁄2tsp cayenne pepper

1 garlic clove, crushed

2tbsp chopped fresh parsley or cilantro

juice of 1⁄2 lemon

vegetable oil for frying

pitta bread and natural yoghurt, to serve

Method

1. Drain the chickpeas and place in a food processor with the salt, baking powder, cumin, coriander, cayenne, garlic, parsley and lemon juice. Whizz until very finely chopped but not puréed. (If you have time, set the mixture aside for a couple of hours, so the flavours can mingle, but it’s not imperative).

2. Heat 5cm/2inch of oil in a deep frying pan. (I usually just put a layer of oil on the bottom. It doesn't deep fry them but I think it's healthier!?)

3. Using a wet hand shape the mixture into 16 balls, then flatten slightly into patties. Deep-fry in batches for about 4 minutes, turning occasionally until browned. Remove with a slotted spoon and drain on kitchen paper. Serve 3 or 4 falafels inside a warm pitta bread pocket, with a drizzle of yoghurt or tahini sauce.

TAHINI SAUCE

Mix ½ C tahini and 3 crushed garlic cloves together in food processor. Add ½ t salt.

Add 2 T olive oil and 2-3 T lemon juice.

The sauce will thicken.

Stir in 1 t finely chopped parsley.

Add water to loosen to desired consistency.

Ultimate Hummus

adapted from Cooks Illustrated 5/2008

Makes about 2 cups

1/2	cup dried chickpeas, soaked overnight  or a big can of cooked chickpeas,
1/8	teaspoon baking soda
3	tablespoons juice from 1 to 2 lemons
6	tablespoons tahini , stirred well (see note)
1	small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)
1/2	teaspoon table salt
1/4	teaspoon ground cumin
	Pinch Cayenne  or pul biber
1	tablespoon minced fresh cilantro or parsley leaves

1. Pick through and rinse chickpeas. Place beans in large bowl, cover with water, and soak overnight. Drain. Bring beans, baking soda, and 1 quart water to boil in large saucepan over high heat. Reduce heat to low and simmer gently, stirring occasionally, until beans are tender, about 1 hour. Drain, reserving 1/4 cup bean cooking water, and cool.
2. Process chickpeas, garlic, salt, cumin, and cayenne in food processor or with hand blender until almost fully ground. Scrape down bowl with rubber spatula. Add lemon juice and mix. Add chickpea water mixture and continue to process, adding more water as necessary to get a fairly wet mixture. Scrape down bowl and continue to process until smooth. Add tahini and continue to process until hummus is smooth and creamy, scraping down bowl as needed.
4. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.