Indian Inspired Falafel Appetizer

Indian-Inspired Falafel Appetizer

Indian-Inspired Falafel Appetizer

45 minutes

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Details
  • Servings:   12
  • Vegan:   True
  • Dairy-Free:   True
  • Weight Watchers:   2 Points
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Cuisine
  • Middle Eastern
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 2 tablespoons all purpose flour
  • 1 teaspoon baking powder
  • 1 cup raw black eyed beans
  • 2 tablespoons coriander leaves/cilantro - chopped
  • 2 teaspoons coriander powder
  • 2 teaspoons cumin seeds
  • 1 cup raw garbanzo beans/ chickpeas
  • 4 garlic cloves - chopped
  • 1/2 cup onions - finely chopped
  • 1 tablespoon parsley - chopped
  • pepper
  • Salt
  • 1 cup vegetable oil, for frying
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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