Indian-Inspired Falafel Appetizer
Ingredients
all purpose flour2 tablespoons
baking powder1 teaspoon
eyed beans1 cup
coriander leaves/cilantro2 tablespoons
coriander powder2 teaspoons
cumin seeds2 teaspoons
garbanzo beans/ chickpeas1 cup
garlic cloves4
onions0.5 cup
parsley1 tablespoon
bell pepper12 servings
salt12 servings
vegetable oil1 cup
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Clean and wash the garbanzo beans, black eyed peas and green gram.
Soak the lentils overnight/ 6-8 hours in excess water.
Drain and set them aside.Grind them to a coarse paste in a grinder without water.
Mix in all the ingredients and let the mixture sit for 1-2 hours in refrigerator.
Bring them down to room temperature and roll them into small balls using a falafel scoop or a spoon or a small ice cream scoop and place over a baking sheet covered with a parchment paper.Heat 3 inches of oil in a deep cooking vessel (375 degrees).
Once the oil gets heated up, first fry 1 ball and if the balls lose shape, add little more flour for maintaining the shape.Fry them in batches of 6 at a time for 2-3 minutes on one side or until they turn golden brown.
Drain excess oil and serve with a salad/pita bread/tahini sauce.
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