Quinoa Falafel with Light Hummus

For Falafel :

1. ½ cup kabulichana (white chick peas), soaked overnight, drained and boiled
2. ½ cup quinoa
3. ¼ cup roasted gram flour (besan)
4. 1 tbsp crushed garlic (lehsun)
5. ¾ cup finely chopped onions
6. 2 tbsp chopped coriander (dhania)
7. 1 tbsp chopped mint leaves (phudina)
8. ½ tsp cumin seeds (jeera) powder

salt to taste :

1. ¼ tsp baking powder
2. 1 tsp chopped green chilli
3. oil for deep-frying

For Light Hummus :

1. 1 cup boiled kabulichana
2. 1-2 garlic clove, crushed
3. 1 tsp lemon juice
4. 2 tbsp toasted sesame seeds
5. ½ cup plain Greek yogurt
6. Salt to taste
7. ½ tsp cumin
8. 1 pinch red chili powder

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.