Plantain Falafel

5 from 1 vote

Falafel is a middle eastern recipe. It is a deep-fried ball made from chick peas. I used cooking plantain instead of chickpeas.
This recipe was started as a mistake. I was about to make vaazhakaai podimas. When I pressure cooked it, it was over cooked.
So I neither want to continue with the same recipe nor want to waste it. I want to make something different out of it. And the outcome was plantain falafel.
Once I have heard my brother saying about falafel. It was in this way, the plantain falafel was made at home.
Prep Time 20 hours
Cook Time 10 hours
Total Time 1 day 6 hours
Served AsBrunch, Lunch, Snacks
Recipe Taste Crunchy, Salty
Servings 2


  • 2 Plantain
  • 2 tbsp Besan flour
  • 2 tbsp Rice flour
  • 2 tsp Garam masala optional
  • 2 tsp Red chili powder
  • 1/2 cup Sooji to coat the balls
  • Salt to taste


  • Cut the plantain into half and pressure cook it.
  • Now remove the skin and mash it well in a bowl.
  • Add besan flour, rice flour, red chili powder, salt, garam masala powder into it.
  • Mix all the ingredients together with a ladle.
  • Now make the mixture into small balls about the size of a ping-pong ball and place it on a plate.
    Plantain Falafel - Plattershare - Recipes, food stories and food lovers
  • Coat it with sooji and keep aside.
  • In a pan add cooking oil and turn on the stove.
  • Deep fry the balls in medium flame until they turn golden brown
  • Serve it hot with ketchup or tomato sauce.
    Plantain Falafel - Plattershare - Recipes, food stories and food lovers

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5 from 1 vote

Recipe Nutrition

Calories: 439 kcal | Carbohydrates: 100 g | Protein: 10 g | Fat: 2 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 0.3 g | Sodium: 47 mg | Potassium: 1058 mg | Fiber: 7 g | Sugar: 32 g | Vitamin A: 2619 IU | Vitamin C: 33 mg | Calcium: 23 mg | Iron: 4 mg

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Superduper Kitchen
Superduper Kitchen

I am a food blogger who loves to cook, eat and experiment different recipes

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