Dairy-Free Falafel with Homemade Hummus

Ingredients

• 1 cup Dried chickpeas
• 0.5 medium Onion
• 2 cloves Garlic
• 0.5 cup Fresh parsley
• 0.25 cup Fresh cilantro
• 1 tsp Cumin
• 0.5 tsp Coriander
• 0.5 tsp Baking soda
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 can Chickpeas (canned)
• 0.25 cup Tahini
• 3 tbsp Lemon juice
• 1 clove Garlic (for hummus)
• 0.25 cup Olive oil

Instructions

1. 1The night before, place the 1 cup dried chickpeas in a bowl and cover with plenty of cold water. Let them soak for at least 24 hours, changing the water 2-3 times.
2. 2Drain and rinse the soaked chickpeas. Place them in a food processor with the 0.5 medium onion (cut into large chunks), 2 cloves garlic, 0.5 cup fresh parsley, 0.25 cup fresh cilantro, 1 tsp cumin, 0.5 tsp coriander, 0.5 tsp baking soda, 1 tsp salt, and 0.5 tsp black pepper. Process until the mixture is finely ground but still has a slightly coarse texture.
3. 3Scoop the mixture from the food processor. Roll it between your hands to form small, compact patties, about 1.5 inches in diameter. You should have about 12-16 patties.
4. 4Pour 0.25 cup olive oil into a 10-inch skillet and heat it over medium heat until it shimmers, about 350°F (175°C). Carefully add 4-5 falafel patties to the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until they are deep golden brown and crispy. Use a slotted spoon to transfer the cooked falafel to a plate lined with paper towels to drain.
5. 5Repeat step 4 with the remaining falafel patties.
6. 6While the falafel are frying or draining, make the hummus. Rinse and drain the 1 can chickpeas. Place the 1 can chickpeas (drained), 0.25 cup tahini, 3 tbsp lemon juice, 1 clove garlic (peeled), and 1 tbsp of the olive oil used for frying (or fresh olive oil) into a clean food processor. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
7. 7Serve the hot, crispy falafel immediately with the homemade hummus.

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