For cooking quinoa :
Measure 1 cup of quinoa and place into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain.
Heat oil in the saucepan over medium-high heat and add the drained quinoa. Cook, stirring, for about 1 minute to let the water evaporate and toast the quinoa.
Now stir in 2 cups of water or broth and the salt. Bring to a boil. Lower the heat and cook, covered, for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes.Remove the pot from heat and let stand for 5 more minutes, covered. Let it stand. Remove the lid, you should see tiny spirals (the germ) separating from and curling around the quinoa seeds. Fluff the quinoa gently with a fork, set it aside.
Important – If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.
For making light Hummus :
In a food processor combine beans, toasted sesame seeds, yogurt, garlic, and lemon juice. Blend well. Add salt, cumin and cayenne and blend to a smooth and creamy dip. Set it aside.
For making Falafel :
Combine the kabulichana, cooked quinoa, garlic, onions, roasted besan, coriander, mint leaves, cumin seeds powder, salt and blend in a mixer to a coarse mixture using approx. ¼ cup of water. Alternately you can mash and mix with hands also. Transfer the mixture into a bowl, add the baking powder and green chilli paste and mix well.
Divide the mixture into equal portions. Shape a portion into even size patty shaped roundel and deep fry in hot oil in batches till they turn golden brown in colour from all the sides.Important – I prefer shallow fry or just cook on non-stick pan/grill pan in minimal oil.
Serve hot Quinoa Falafel with light hummus.