Falafel and Hummus

Falafel:

1. Toss cumin and coriander in a pan
2. In a bowl, mix chickpeas, cilantro, parsley, coriander, cumin, garlic and onion.
3. Transfer to food processor until fine in texture. Test fry and adjust seasoning. Weigh to 30g each and make a ball. Chill.
4. Deep fry at 350 F until golden brown.

Hummus:

1. Simmer chickpeas until soft. Then drain. Reserve the liquid. 
2. Mix the tahini and the garlic paste.
3. Put the chickpeas, mixture of tahini and garlic paste, reserved liquid of chickpeas, lemon juice, salt and pepper in food processor, until creamy in consistency.
4. Serve with falafel. Garnish with paprika, olive oil and parsley.