We first tasted hummus and falafel in Jerusalem and recently ate them again in Krakow's Jewish quarter at Hamsa, a restaurant whose motto is "hummus and happiness": typical cuisine, excellent dishes and generous portions! We wanted to replicate this vegan and Middle Eastern dish with its intense, spicy flavours, rich in protein, omega 3 and omega 6 fats and mineral salts, using a typical combination from Puglia; we wanted to replicate this vegan and Middle Eastern dish with its intense, spicy flavours, rich in protein, omega 3, omega 6 and mineral salts, using a typical Apulian combination; in fact, it's usual to combine "broad beans and chicory" with an intensely fruity evo oil, often a single variety of Coratina, and that's why we used a single variety of Moraiolo, also intensely fruity, for the preparation of the hummus and the thaina, wanting to enhance the delicacy of the chickpeas, the flavours and scents of the spices, without losing any of the intense and decisive aromatic charge of this precious evo oil.
Soak the chickpeas for at least twelve hours. Rinse, drain and cook in a saucepan with unsalted water; drain, save a glass of cooking water and leave the part of the chickpeas to be used for the falafel to dry on absorbent paper. Wash, dry and slice the tomatoes. Tahina: toast the sesame seeds in a non-stick pan, taking care not to burn them, as soon as they begin to crackle turn off the heat and leave to cool; work in a blender adding a pinch of salt and EVO oil to obtain a thick cream. Hummus: work the chickpeas in a blender together with the garlic, two tablespoons of tahina, the cumin, the lemon juice, a pinch of salt and add the evo oil until the desired consistency is achieved. Falafel: process the chickpeas in the blender together with the parsley, chopped onion and garlic; add the sesame seeds, cumin, curry, cooking water as needed and complete. Season with salt and pepper and add a handful of breadcrumbs; mix and add cooking water if necessary to make the consistency sufficiently firm and not too moist. Prepare the patties, crush them slightly and cook in a pan with evo oil, taking care to turn them several times; drain and leave to dry on absorbent paper. Serve the hummus and falafel still hot and complete with some tomato slices.
Tahina: gr. 50 sesame seeds, as needed salt
Hummus: gr. 150 dried chickpeas (gr. 450 cooked), n. 2 tbsp lemon juice, n. 2 cloves of garlic, n. 2 tbsp tahine, n. 1 tbsp cumin, as needed salt
Falafel: gr. 100 dried chickpeas (gr. 300 cooked), half a white onion, n. 1 clove of garlic, n. 1 bunch of parsley, n. 1 teaspoon of cumin seeds, n. 2 teaspoons of sesame seeds, as needed curry powder, salt and freshly ground pepper
n. 2 San Marzano PDO tomatoes
as needed evo oil for frying, breadcrumbs
n. 8 tablespoons for the hummus and n. 3 tablespoons for the tahina EVO oil L'Affiorante by the farm Marfuga intense fruity.