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| Main ingredients | Coriander seeds, Cumin seeds, Red capsium, Chickpeas, Dried red chillies, Garlic cloves, Fresh parsley leaves, White vinegar, Oil, Hummus, Olive oil, Red chilli powder, Micro greens, Green olives |
| Cuisine | Fusion |
| Course | Snack |
| Prep time | 6-8 hours |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 medium red capsicum
- 2 cups soaked chickpeas
- 4-5 dried red chillies, soaked and drained
- 5-6 garlic cloves
- Salt to taste
- 8-10 fresh parsley leaves
- 1 tablespoon white vinegar
- Oil for deep frying
- Hummus to serve
- Olive oil for garnish
- Red chilli powder for garnish
- Micro greens for garnish
- Green olive slicews
Method
- Heat a pan, add coriander seeds and cumin seeds, mix and dry roast till fragrant. Take the pan off the heat and allow to cool slightly.
- Skew the red capsicum on a skewer and roast on direct flame till well charred. Let it cool down slightly, then peel it, halve it, discard the seeds, and chop roughly.
- Put soaked chickpeas in a food processor jar, add the roasted coriander seeds-cumin seeds mixture, roasted capsicum, soaked dried red chillies, garlic cloves, salt and parsley leaves and process. Add white vinegar and process coarsely. Transfer into a shallow bowl.
- Heat sufficient oil in a kadai. Take small portions of the mixture and shape each into an oval shape. Slide into the hot oil, a few at a time, and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange the falafel on a serving plate, serve with hummus garnished with, olive oil, red chilli powder, micro greens and green olive slices.
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