Middle Eastern Emulation

My spin on some middle eastern staples: hummus and falafel. Not even remotely authentic, but tasty nevertheless

Hummus 1 can chick peas (garbanzo beans), drained, but liquid reserved
1 tsp extra virgin olive oil
3 cloves garlic, grated
1 heaping tsp cumin-coriander powder
1/2 tsp cayenne pepper
salt and pepper to taste

Blend chick peas and olive oil in a food processor until smooth. Add the reserved chick pea liquid, one tsp at a time, as necessary if the chick peas seem to dry. Add remaining ingredients and blend until smooth. Serve with toasted pita bread.


Falafel
1 can chick peas (garbanzo beans), drained
1/2 small onion, chopped
2 cloves garlic, grated
1/4 c basil, coarsely chopped
1 tsp cumin (ground or whole seeds)
salt and pepper to taste
extra virgin olive oil for greasing
1 medium tomato, finely chopped
1/4 hothouse cucumber, finely chopped

Preheat oven to 350. Grease 8x8 pan with oil. Blend all ingredients in food processor until chick peas are crushed, but not pureed. Form into patties 3/4" thick and 1.5" in diameter and place into lined pan. Bake for 10 minutes on each side. While the falafel are baking, combine the tomato and cucumber with some salt and pepper to taste. Serve the falafel warm in toasted pita bread pockets with yogurt and the salad.