Falafel with Hummus

Ingredients

• 125 g dried fava beans (white beans)
• 125 g dried chickpeas
• 1 onion
• 1 Garlic clove
• 0.5 handful coriander leaves
• Salt
• Cayenne pepper
• 0.5 tsp ground cumin
• 1 tbsp Lemon Juice
• vegetable oil (for frying)
• 200 g canned chickpeas
• 2 Garlic cloves
• Salt
• 1 tbsp tahini (sesame paste from the jar)
• 1 tsp lemon juice
• ground cumin
• 2 tbsp sesame seeds
• 1 tbsp Olive Oil

Instructions

1. 1.

   Wash both bean varieties and soak for about 12 hours in plenty of water.

2. 2.

   For the hummus, rinse chickpeas in a sieve under cold water. Puree with an immersion blender. Peel, chop, and grate garlic cloves with salt finely. Add to chickpeas along with tahini, lemon juice, cumin, 1 tsp sesame, and oil, blending into a cream; add a little cold water if needed. Season with salt, serve in bowls, and sprinkle remaining sesame.

3. 3.

   Remove skins from beans and drain. Peel onion and garlic, roughly chop. Wash coriander, shake dry, finely chop leaves. Blend peas with onion, garlic, and coriander in a mixer until smooth; season with salt, pepper, lemon juice, and cumin. With damp hands form walnut‑sized balls. Fry portions in a tall pan or pot for 2–3 minutes until golden brown. Drain on kitchen paper.

4. 4.

   Serve falafel in bowls with hummus and garnish as desired.