Falafel (Desi - version)

Falafel in Pita with Baba ghanoush, hummus, Sesame Mint Yogurt Chutney, and salad (Desi version)!!!

My parents loved it so much that I grew up eating it and now moving to states it’s a big thing here too amongst desis! So I now came up with my own version of making it and it has been a hit every mothers day for my family :)

Please do try my recipe and taste it for yourself. I am not going to write more and bore you since there are a lot of steps for the making. If you have any questions please do reach out with them.

Please do share your feedback once you have made it. Enjoy!

Prep Time - 60 minutes
Cook time - 30 minutes
Yield - 4 to 6 servings

Ingredients:

Falafel:

• Raw Chickpeas (Garbanzo beans) soaked overnight in warm water - 1 cup
• --> Do NOT use canned or cooked chickpeas
• Chana Daal soaked overnight in warm water - 1/2 cup
• Split green mung daal soaked overnight in warm water - 1/2 cup
• Fresh Parsley - 1 bunch or 2 cups 
• Fresh Cilantro - 1 cup
• Baking Soda - 1/2 teaspoon
• Garlic cloves - 7 to 8 peeled
• Salt to taste
• Finely chopped onions - 1/4 cup
• Finely Chopped green chilis - 2 tablespoons (optional or to taste)
• Black ground pepper - 1 tablespoon
• Cumin Powder (Jeera) - 1 tablespoon
• Coriander Powder - 1 tablespoon
• Sesame Seeds - 2 to 3 tablespoons
• Green Chillis (serrano chillis preferred) - 2 tablespoons
• Chickpea flour or Magaj (Besan/Garbanzo) - 2 tablespoons

For Baba Ganoush (Eggplant Chutney):

• Eggplant - 1 large
• Tahini - 3 to 4 tablespoons
• Olive oil - 1 tablespoon
• Garlic cloves - 3 finely chopped
• Cumin powder (Jeera) - 1 teaspoon
• Green Chilli Paste - 1 teaspoon
• Cayenne pepper
• Lemon juice and salt to taste
• Yogurt - 1/2 cup
• Cilantro and parsley - finely chopped for garnishing

Sesame Mint Yogurt Sauce:

Greek Style Yogurt - 1 cup

Mint Leaves - 1 cup finely chopped

Sesame oil - 1/4 teaspoon

Lemon and salt to taste

Green Chili paste - 1 teaspoon

Ginger - 1/2 teaspoon

Garlic - 1/2 teaspoon

Sugar - 1/2 teaspoon

Hummus:

Chickpeas can - 1 (15 ounce) rinsed and drained

Garlic Cloves - 2 minced

Dried Parsely - 1/2 tablespoon

Dried Oregano or mixed herbs - 1/2 tablespoon

Cumin powder (Jeera) - 1/2 tablespoon

Coriander Powder - 1/2 tablespoon

Chili powder - 1/2 teaspoon

Crushed Red pepper - 1/8 or 1/4 teaspoon

Kosher Salt or Sea salt - to taste

Tahini sauce - 2 tablespoons ** or roasted sesame seeds - 2 tablespoons

Water - 4 to 6 tablespoons

Olive oil - 3 tablespoons and 1 for serving. 

Fixings:

Cucumber - peeled and sliced

Iceberg or Romaine Lettuce - Diced into bite-sized pieces 

Red or White onions - thinly sliced or small diced

Tomatoes (optional) - Diced

Pita Pockets

Instructions/Method:

For the Falafel:

1. (One day in advance) Place the dried chickpeas and both the daals and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 16-18 hours (more if the chickpeas are still too hard). When ready, drain the chickpeas and daals completely and pat them dry.
2. Add the chickpeas and both the daals, parsley, green chillis, cilantro, garlic to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming the falafel mixture.
3. Transfer the falafel mixture to a container and cover it tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
4. Just before frying, add finely chopped onions, chopped green chilies, sesame seeds, coriander powder, cumin powder, black ground pepper, Magaj or Besan flour, and salt to taste to the falafel mixture and stir with a spoon.
5. Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet or oiled hands as you form the patties.
6. Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Once you think the oil is hot, drop a small pinch of batter in the oil, if it comes instantly to the top and starts to sizzle- the oil is hot and ready. Fry only a few as a test batch, first. Taste them and add salt or any spices you would need. Ensure it is fully cooked inside. 
7. Carefully drop the falafel patties in the oil, let them fry for about 5 to 8 minutes or so until crispy and medium-dark brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
8. Place the fried falafel patties in a colander or plate lined with paper towels to drain.

For Baba Ganoush (Eggplant Chutney):

1. Apply little oil and then poke the eggplant all over with a knife. Place directly on medium flame and roast till it's done. Remember to turn it after every few minutes so that it gets roasted from all sides. You would know it's done when you are able to insert a knife easily inside the eggplant. It will take around 15 minutes. Once done, remove eggplant from heat, wrap in a foil and let it cool down.
2. Once the eggplant has cooled down, remove all the charred skin. Transfer the flesh of the eggplant to a food processor and pulse 2-3 times.
3. Add tahini, 1 tablespoon olive oil, and pulse to combine.
4. Pulse for 2-3 minutes in the food processor till it's all super creamy and smooth.
5. Transfer to a bowl and add chopped garlic, yogurt, green chili paste, salt, cumin powder, and chili powder.
6. Add in lemon juice and mix till everything is well combined.
7. Transfer baba ganoush to your serving plate. Make deep spaces with the back of your spoon on top and drizzle olive oil on top. Garnish with Cilantro and parsley. 
8. Not it can be only served with falafel but you can also serve baba ganoush dip with carrots, cucumber, or warm pita bread!

For the Sesame Mint Yogurt Sauce:

Combine all ingredients in a bowl until well incorporated. Season with salt and pepper, to taste. Refrigerate until ready to serve.

For the Hummus:

1. Place chickpeas, garlic, spices, salt, tahini, and 4 tablespoons of the water into a food processor, and process until mostly smooth. You may need to stop processing and use a spoon to scrape the sides a few times - that's normal.
2. Drizzle in the olive oil while the processor is running.
3. If you want it to be smoother, add another 1-2 tablespoons water. Taste and adjust salt level to your liking (I loved it with a scant 1/2 teaspoon kosher salt), and pulse again to incorporate.
4. Transfer to a serving bowl, and finish with a drizzle of olive oil and a sprinkle of paprika (for looks).
5. Not only you can use with Falafel but you can also serve the hummus as a dip for veggies or pita wedges/chips, as a spread on sandwiches, or in a salad with some balsamic as a lazy dressing of sorts! ;)

Assembly:

Spread the inside of a pita with the Sesame mint sauce, Baba Ganoush, and Hummus, add lettuce, add 3-4 falafel balls slightly smashed along with the toppings, and more sauce followed with any red hot sauce to your preference :)