FALAFEL with SRIRACHA hummus

2 cups white chickpeas, canned or soaked overnight 1 red onion, coarsely chopped 2 tbsp pistachios ½ cup green peas, fresh or frozen 5 garlic cloves 1 cup flat- leaf parsley leaves ½ cup coriander leaves, fresh 1 tsp cumin, ground 1 tsp coriander, ground 2 tsp salt or to taste ½ tsp baking powder 2 tbsp all- purpose flour Vegetable oil, for frying

For the sriracha hummus:

1 can chickpeas 2 tbsp olive oil ¼ cup lemon juice ¼ cup tahini 1 clove garlic ½ tsp salt ⅛ tsp cumin 2 tbsp sriracha

Method

Drain the chickpeas for the hummus and add to a food processor, along with the olive oil, lemon juice, tahini, garlic, salt, and cumin. Process until smooth, adding olive oil as needed for a creamier hummus. Add sriracha and set aside till ready to serve.

Rinse well and drain the canned chickpeas. If using dried chickpeas, soak overnight. Drain water and use.

Place chickpeas in a food processor and add the remaining ingredients for the falafel, except the baking powder, flour and oil. Process to a semi- coarse paste.

Mix in baking powder and flour. Using your palms, shape the falafel mixture into golf ball- sized rounds. Heat oil in a heavybottomed pan. Slide one ball of falafel gently into the hot oil to test. If the oil is ready, the falafel will instantly rise to the surface. Turn gently with a slotted spoon and cook until both the sides are evenly browned. Remove from oil and drain on paper towels. Repeat the same with the remaining falafels and serve hot with sriracha hummus.