The student Mr.Siddartha of BHM 2nd sem is an exceptionally talented young chef, demonstrating a remarkable blend of creativity and technique in the culinary arts. His meticulous approach to cooking and deep understanding of flavors has earned him the prestigious title of “Chef of the Day” at IIHMCA.
INGREDIENTS
- 250 mgs Chickpeas,
- 150 gms Yellow onion
- 5 nos Garlic cloves
- 6 gms Lemon zest
- 5 gms Cumin powder
- 8 gms Coriander powder
- 4 gms Sea salt
- 25 ml Olive oil
- 4 gms Cayenne pepper
- 3 gms Baking powder
- 75 gms Chopped fresh coriander leaves
- 75 gms Chopped fresh parsley leaves
- 6 nos Pitta Breads
- 20 gms Pickled chillies, onions, olives and garlic
- 25 gms Tahini sauce
METHOD
- Soaked the chickpeas over night or for 24 hours, drained, rinsed, and patted dry
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a large food processor, place the chickpeas, shallot, garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, coriander leaves, parsley, and olive oil. Pulse until well combined but not pureed.
- Use a scoop and your hands to form the mixture into 12 to 15 thick patties (be careful not to pack them too tight or your falafel will be dense). If they’re not holding together, give the mixture a few more pulses in the food processor.
- Place the patties on the baking sheet. Drizzle generouslywith olive oil (this is the key to making these moist and crisp since we’re not frying) and bake for 14 minutes.
- Flip and bake for 10 to 12 minutes more or until golden brown and crisp on the outside. During the last few minutes of baking, wrap the pita in foil and warm in the oven.
- Assemble pitas with a slather of hummus, diced veggies, falafel, herbs, pickled red onions, and generous drizzles of tahini sauce.