Carrot Falafel
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Falafel or falafel is a deep-fried ball, doughnut or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern street food served in pita pockets or wrapped in flatbread called as taboon. They are topped with veg salads, tahini sauce.
When made with chickpeas, falafel is high in protein, complex carbohydrates, and fiber. Key nutrients are calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, vitamin C, thiamine, pantothenic acid, vitamin B, and folate. I have used carrot a highly nutritious and healthy root vegetable along with chickpeas which enhances the nutritional value of the dish.
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Ingredients
- Chickpeas/Kabuli Chana - ½ cup soaked overnight
- Grated and squeezed carrot – ¼ cup tightly packed
- Garlic cloves – 1
- Freshly ground Black Peppercorns – 1tsp
- Coarsely Ground Cumin Seeds – ½ tsp
- Coarsely Ground Coriander Seeds – ½ tsp
- Onion - ½ small finely chopped
- Finely chopped coriander leaves - 1 handful. Or ½ cup
- Corn starch/ Corn flour– ½ tbsp
- Baking Soda – ¼ tsp
- Salt
- White sesame seeds – 2tbsp for rolling
- Oil – 2 cups for frying
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Instructions
- Blend all 11 ingredients into blender until rough paste. Scoop into a bowl.
- Divide it into 9-10 equal part and make a small tikkies or cutlets. Refrigerate for 10-15 minutes.
- Roll them into a white sesame seeds.
- Heat oil in a wok or kadai. Fry falafels on low medium flame until crisp and golden brown from both the sides.
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I like the plating