Falafel and dip

FALAFEL

Ingredients:
1 1/2 cup dry shelled broad beans/ Fava beans,
1 1/2 cup of Chickpeas - soaked overnight,
4 tbsp each of- mint,Parsley and coriander leaves(chopped),
3-4 cloves of garlic,
1 medium sized onion,
1 1/2 tsp cumin,
1/2 tsp of cayenne,
1 tsp of sesame seeds(optional)
1 tsp of bicarbonate soda,
1 tsp coriander seeds,
oil for deep frying and
salt to taste.

For the dip:
1/2 cup of yogurt,
1/2 cup of tahini,
1/2 cup of lemon juice,
1 cup of water and
1 tsp of salt.

Method:
In a food processor, place the chickpeas,broad beans,chopped coriander leaves, parsley, mint, garlic, onion, cumin, coriander, cayenne and salt. Process to a firm paste..Transfer to a bowl, and add the soda and sesame seeds if using.Knead this paste to mix everything thoroughly and let rest for 1 hour.
Meanwhile make the dip by mixing all the ingredients together in a small bowl.
Heat the oil in a kadai/frying pan. Make small walnut sized balls with the paste an flatten a little bit and deep fry on medium heat, until light brown or for 5-6 minutes. Drain them on a paper towel. Serve hot with tahini dip or use as a filling inside pita bread to make a sandwich. Enjoy :)

I am sending this over to Joy from fasting to feasting(season II) hosted by Lubna of Yummy Food and Yasmeen of Health Nut and to My Legumes Love Affair 15 guest hosted this month by Sia of Monsoon spice and event by Susan.

Hummus bi tahini / Chickpeas and tahini dip

HUMMUS BI TAHINI

Ingredients :
420 grams of canned cooked peas,
1 clove of garlic,
180 ml ( 3/4 cup) water,
1/2 cup lemon juice,
4 tbsp of tahini,
1/2 tsp paprika/chilli powder,
2 tbsp olive oil,
parsley sprigs and
pinch of salt.

Method:
In a blender or food processor blend the chickpeas (reserving 1 tbsp of chickpeas for garnish) with garlic and 1/4 cup water to a smooth paste.
Dissolve the tahini in the remaining water, add lemon juice and blend this with the chickpeas paste. The mixture should be thick and smooth. season with some salt. Pour this mixture into a serving dish and garnish with the reserved chickpeas, finely chopped parsley, chilli powder, and olive oil. Serve with barbecued chicken or with pita bread.

Baba ghanoush / Aubergine and tahini dip

BABA GHANOUSH

Ingredients:
1 big aubergine / brinjal,
1 clove garlic-peeled,
1 tsp salt,
1 tbsp tahini,
2 tbsp yogurt,
juice of 1 lemon,
2 sprigs parsley and
1 tbsp olive oil to garnish.

Method:
Pre-heat the oven to 220 C/425 F. Pierce the brinjal with a fork. Place it on a baking tray and bake or grill over a charcoalfireuntil soft, turning frequently. Cool under running water, peel of the skin and remove the stem. Mash the brinjal with a potato masher to make a puree.
In a small bowl, crush the garlic with salt and add to the aubergine / brinjal puree.Add tahini , yogurt and lemon juice and mix well to blend everything. Pour into a serving dish and garnish with chopped parsley and olive oil.

Source: This recipe is adapted from the ''Middle Eastern Cookbook'' written by MARIA KHALIFE.

I am sending this to Sanghi's Fall In Love (FIL) -Brinjal event. This is my second entry for the event.