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Preparation Time : 15
Cook Time : 15
Total Time : 30
Chickpeas/Kabuli Chana - 1/2 cup (soaked overnight)
Peeled, Grated and squeezed Beetroot – 1/4 cup tightly packed
Garlic cloves – 1
Coarsely Ground Coriander Seeds – 1/2 tsp
Freshly ground Black Peppercorns – 1 ½ tsp
Coarsely Ground Cumin Seeds – 1/2 tsp
Onion - 1/2 small finely chopped
Finely chopped coriander leaves - 3/4 cup
Corn starch/ Corn flour– 1/2 tbsp
Baking Soda – 1 pinch
Salt - 1/4 tsp or to taste
Oil – 3 -4 tbsp for shallow frying
Blend all first 11 ingredients into blender into 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.
In a nonstick pan heat oil. Shallow fry falafels on low flame until crisp and golden brown from both the sides.
Serve hot with hummus or any dip and salad or stuff them in a bun and serve.
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