Stuffed Falafel

Stuffed Falafel

By CHEF PRANAV JOSHI

From Budget Kitchen

Prep: 8 hours

Cook: 10 minutes

Method: Easy

Course: Snack

Type: South Indian

Key Ingredients:

Most of us are well acquainted with falafels, so now try these stuffed ones – just delicious

Ingredients

Chickpeas (kabuli chana), soaked overnight ½ cup
Cumin seeds 1 tsp
Red chilli powder ½ tsp
Garlic, minced ½ tsp
Fresh coriander leaves, chopped 1 small bunch
Small red onion, finely chopped 1
Lemon juice, freshly squeezed 1 to 2 tbsps
Fresh breadcrumbs 2 to 3 tbsps
Salt to taste
Oil to deep-fry
Filling
Hung yogurt 2 tbsps
Fresh coriander leaves, chopped 1 tsp
Green chillies, chopped 1 tsp
Roasted chana powder 1 tbsp
Fresh mint leaves, chopped 1 tsp
Salt to taste

Methods

Drain the soaked chickpeas on a kitchen towel or leave in a colander with a suspended base. It is important drain out as much as moisture as possible.
Transfer the chickpeas into a grinder jar, add cumin seeds, red chilli powder, garlic, coriander leaves, red onion, lemon juice, breadcrumbs and salt and grind till smooth.
Transfer the mixture into a bowl, divide into small equal portions and roll into balls.
For filling, take hung yogurt in another bowl, add coriander leaves, green chillies, roasted chana powder, mint leaves and salt and mix well.
Take each chickpea ball in your palm and spread into a roundel, keep 1 tsp of the filling mixture in the centre, bring the edges together and shape into a small patty.
Heat sufficient oil in a kadai, slide in the patties and deep fry till golden. Drain on absorbent paper.
Arrange on serving platter and serve hot with a sauce of your choice.

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