Ravi K Joshi

Falafel and Hummus


½cup chickpeas
½ onion chopped
1 flake garlic
1 ½ tbsp finely chopped coriander
1 tsp coriander powder
1 tsp ground cumin
¼ tsp turmeric powder
¼ tsp red chilli powder
¼tsp black pepper powder
1 tsp salt
2 tbsp semolina (suji)
½ tsp baking soda
oil for frying

  • Soak the chickpeas overnight. Drain and place in the mixer.Add the onions, garlic, fresh coriander leaves, coriander powder, jeera powder, haldi, red chilli powder, black pepper powder and salt. Grind to make a paste.
  • Add the semolina and baking soda. Mix well. Make small round balls and flatten them slightly
  • Heat oil in a pan and fry till dark brown. Remove and drain on   paper towel.
½ cup  dried chickpeas 
3 tbsp  lemon juice
½ tbsp sesame seeds
4 tbsp olive oil
1 tsp garlic paste
a pinch of black pepper powder
¼ tsp salt
  • Soak the chickpeas overnight. Place them in a pressure cooker with enough water to cover. Pressure cook them for 10-12 minutes or till cooked. Cool, drain and set aside.
  • Toast some sesame seeds in a non stick pan till crisp but not too dark. Remove from flame and let cool.
  • Grind the toasted sesame seeds with ½ tbsp olive oil in a grinder.
  • Add the chickpeas, lemon juice and garlic and grind further until smooth.
  • With the machine running, add 2 tbsp olive oil- a little at a time.
  • Season with salt and pepper.
  • Spoon the hummus in the centre of a large platter. Drizzle with the remaining olive oil. Serve chilled.

Falafel and Hummus with Pita Bread and Tahini Dip
Suggested Pairing: A  robust and spicy red wine.
Pita Bread
2 cups refined flour
2 cups whole wheat flour
2 tsp dry yeast
¾ cup luke warm water
1 cup water at room temperature
1 tbsp sugar
1 tbsp olive oil
½ tsp salt

  • Dissolve the sugar in luke warm water and then mix in the yeast. Cover and keep for 5-10 minutes in a warm place.
  • If after the above given time no foam is noticed in the mix, it implies the yeast being dead and you would have to restart the process with a new packet of yeast.
  • In a large mixing bowl, mix together the flours, the proved yeast, oil and salt. Knead to a firm dough and put it in a large oiled bowl. Cover and leave to rise for 45 minutes or until the dough has doubled in size.
  • Punch down dough and knead it briefly on a floured board. Thereafter, place it in the refrigerator for at least two hours.
  • Bring the dough to room temperature before proceeding to cook the bread.
  • Divide the dough into 10 pieces and form into balls.Dust your hands with refined flour while handling the dough.
  • Roll the dough balls into circular pieces around 8 inches in diameter and cook it on a hot griddle on both sides until big bubbles appear. Use a kitchen cloth to press the bubbles until the bread puffs up.
  • Cut the bread into two halves and gently separate the layers from the open side to create pockets.
  • Stuff in the Falafel, and Hummus into the Pita pockets along with greens of your choice . Serve with Tahini dip.
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