Stuffed Falafel

About Stuffed Falafel

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

How to Make Stuffed Falafel (Stepwise Photos)

Method

1. 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.
2. 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.
3. Transfer the mixture into a bowl, divide into small equal portions and roll into balls.
4. For filling, take hung yogurt in another bowl, add coriander leaves, green chillies, roasted chana powder, mint leaves and salt and mix well.
5. 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.
6. Heat sufficient oil in a kadai, slide in the patties and deep fry till golden. Drain on absorbent paper.
7. Arrange on serving platter and serve hot with a sauce of your choice.

Additional Tips and Tricks

About chef

CHEF PRANAV JOSHI

Host of the show Budget Kitchen.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps