Hara Bhara Falafel

 
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Falafel is one of the most famous vegetarian Middle Eastern dishes often served with hummus and pita bread. I experimented with the flavour of falafel and created a Middle Eastern and Indian fusion version of it! A favourite Indian dish, a cutlet made of spiced greens and potatoes,  that  I thought would complement a falafel is Hara Bhara kebab. A combination of these flavours gives you a spicy delectable version of falafel.

Ingredients:

  • 1 cup raw chickpeas

  • 1 tsp cumin seeds or cumin powder

  • 3-4 cloves of garlic

  • 1 inch ginger

  • 3-4 green chilis

  • ½ cup chopped capsicum

  • ½ cup green peas

  • 1 cup raw spinach

  • ¼ cup coriander leaves

  • ¼ cup parsley

  • 10-12 mint leaves

  • ½ tsp turmeric powder

  • 1 tsp garam masala

  • ½ tsp red chili powder

  • ½ cup of onion

  • 1 tsp lemon juice

  • 3 tbsp of chickpea flour

Method:

  • Soak chickpeas in 2 cups of water overnight.

  • Begin with boiling the peas and spinach for a few minutes.

    • ½ cup green peas

    • 1 cup raw spinach

  • In a pan, heat around 1 tbsp of oil, add cumin seeds and chopped garlic. Fry until the garlic is light brown.

    • 1 tsp cumin seeds or cumin powder

    • 3-4 cloves of garlic

  • Add chopped ginger, green chilis and capsicum. Fry for a few minutes.

    • 1 inch ginger

    • 3-4 green chilis

    • ½ cup chopped capsicum

  • Now add the boiled peas and spinach along with coriander leaves, parsley, mint leaves, turmeric, salt, garam masala and red chili powder. Sauté for a few min.

    • ¼ cup coriander leaves

    • ¼ cup parsley

    • 10-12 mint leaves

    • ½ tsp turmeric powder

    • 1 tsp garam masala

    • ½ tsp red chili powder

  • Next add 3/4th of the ½ cup of onion. Sauté till you get a dry mixture.

  • In a blender, blend this mixture along with the chickpeas till you get a slightly chunky texture.
    The consistency can be compared to that of couscous. The chunky bits will make the falafel crunchy.

  • Mix lemon juice and chickpea flour to the blended mix. Leave this mixture aside for a few minutes.

    • 1 tsp lemon juice

    • 3 tbsp of chickpea flour

  • Heat oil in a pot for deep frying, keep the heat between low and medium.
    If the oil is too hot the outer layer will cook quickly and burn. We want to keep the heat between low and medium so that the inside gets cooked well without burning the falafel.

  • Fry the falafel till they turn medium to dark brown.