In a pressure cooker, Cook the red kidney beans along with 4 cups of water and salt for 4 whistles.
In a pan, add Ghee. Once the Ghee is hot add whole spices like Cardamom, Bay leaf, and Cinnamon
To this, we now add the cumin seeds and cook for 30 seconds.
Now add a pinch of Asafoetida, Onions and cook it till it's golden brown.
Once the Onions are cooked well add ginger garlic paste and cook for 3 to 4 mins. Later add in Green chillies and cook for a minute.
Now it's time to add all the dry spices like Turmeric powder, Coriander powder, Kashmiri red chilli powder and salt. Saute all the spices for 2 to 3 mins.
Now pour in the Tomato puree and cook for 5 mins until it starts to release oil. Once the gravy starts to release the oil, add the cooked Red Kidney Beans along with the water. Give it a nice mix.
Now cover and cook the curry until the gravy thickens. When you feel the gravy is becoming thicker, lastly Add Garam masala powder and mix the curry well. Switch off the flame and garnish it with some coriander leaves.
Rajma Masala is now ready to be served with some hot steamed rice.
Ingredients
Directions
In a pressure cooker, Cook the red kidney beans along with 4 cups of water and salt for 4 whistles.
In a pan, add Ghee. Once the Ghee is hot add whole spices like Cardamom, Bay leaf, and Cinnamon
To this, we now add the cumin seeds and cook for 30 seconds.
Now add a pinch of Asafoetida, Onions and cook it till it's golden brown.
Once the Onions are cooked well add ginger garlic paste and cook for 3 to 4 mins. Later add in Green chillies and cook for a minute.
Now it's time to add all the dry spices like Turmeric powder, Coriander powder, Kashmiri red chilli powder and salt. Saute all the spices for 2 to 3 mins.
Now pour in the Tomato puree and cook for 5 mins until it starts to release oil. Once the gravy starts to release the oil, add the cooked Red Kidney Beans along with the water. Give it a nice mix.
Now cover and cook the curry until the gravy thickens. When you feel the gravy is becoming thicker, lastly Add Garam masala powder and mix the curry well. Switch off the flame and garnish it with some coriander leaves.
Rajma Masala is now ready to be served with some hot steamed rice.
Notes
In a mixing bowl, add in the sprouted Moong daal and Boiling hot water.
Soak the sprouted moong daal in the hot water for 5 to 7 mins. After soaking it for 5 to 7 mins, drain the water off.
To the moong dal, Add-in Tomato, Cucumber, Onion, Coriander Leaves, Lemon juice, Chaat Masala, Black Pepper Powder, and Salt.
Sprouted Moong Salad is now ready.
Ingredients
Directions
In a mixing bowl, add in the sprouted Moong daal and Boiling hot water.
Soak the sprouted moong daal in the hot water for 5 to 7 mins. After soaking it for 5 to 7 mins, drain the water off.
To the moong dal, Add-in Tomato, Cucumber, Onion, Coriander Leaves, Lemon juice, Chaat Masala, Black Pepper Powder, and Salt.
Sprouted Moong Salad is now ready.
Notes
In a food processor jar, Add-in Chickpeas that are soaked overnight.
Add in the Onions, Parsley, Coriander, Jalapeno, Garlic, Black pepper powder, Cumin powder, Cardamom powder, and Salt. Grind all of the ingredients coarsely.
Mix the Falafel mix with Chickpea powder and Baking soda.
Now take small portions of the mixture and roll them to balls. Deep fry them to golden brown color on medium heat. Falafel is now ready.
In a mixing bowl, add in the sliced Tomatoes, Parsley, Vinegared Carrots, and Jalapenos. Give it all a nice mix.
On a flatbread, Spread the Mayo - Tahini sauce and top it with crushed Falafel and Vegetables. Drizzle some extra mayo-tahini sauce on the topping and wrap it up.
Falafel wrap is now ready.
Ingredients
Directions
In a food processor jar, Add-in Chickpeas that are soaked overnight.
Add in the Onions, Parsley, Coriander, Jalapeno, Garlic, Black pepper powder, Cumin powder, Cardamom powder, and Salt. Grind all of the ingredients coarsely.
Mix the Falafel mix with Chickpea powder and Baking soda.
Now take small portions of the mixture and roll them to balls. Deep fry them to golden brown color on medium heat. Falafel is now ready.
In a mixing bowl, add in the sliced Tomatoes, Parsley, Vinegared Carrots, and Jalapenos. Give it all a nice mix.
On a flatbread, Spread the Mayo - Tahini sauce and top it with crushed Falafel and Vegetables. Drizzle some extra mayo-tahini sauce on the topping and wrap it up.
Falafel wrap is now ready.
Notes
Ingredients
Directions
In a food processor jar, Add-in Chickpeas that are soaked overnight.
Add in the Onions, Parsley, Coriander, Jalapeno, Garlic, Black pepper powder, Cumin powder, Cardamom powder, and Salt. Grind all of the ingredients coarsely.
Mix the Falafel mix with Chickpea powder and Baking soda.
Now take small portions of the mixture and roll them into balls.
Deep fry them to golden brown color on medium heat.
Falafel is now ready to be served.
Ingredients
Directions
In a food processor jar, Add-in Chickpeas that are soaked overnight.
Add in the Onions, Parsley, Coriander, Jalapeno, Garlic, Black pepper powder, Cumin powder, Cardamom powder, and Salt. Grind all of the ingredients coarsely.
Mix the Falafel mix with Chickpea powder and Baking soda.
Now take small portions of the mixture and roll them into balls.
Deep fry them to golden brown color on medium heat.
Falafel is now ready to be served.
Notes
Main Ingredients
- Chickpeas or fava beans: These are the main ingredient and provide the base for the falafel mixture. They are soaked in water overnight, then drained and ground into a paste.
- Onion: Finely chopped onion is added to the chickpea mixture to add flavor and moisture.
- Garlic: Minced garlic is also added to the mixture for flavor.
- Parsley and cilantro: These herbs are added to the mixture for flavor and aroma.
- Spices: Cumin, coriander, and ground pepper are typically added to the mixture for flavor. Some recipes may also include other spices like cardamom or nutmeg.
- Flour: Some recipes may call for a small amount of flour to be added to the mixture to help bind the ingredients together.
- Salt: Salt is added to the mixture for flavor.
Tips
- Soak the chickpeas overnight before making the falafel mixture. This will help to soften the chickpeas and make them easier to grind.
- Use a food processor to grind the chickpeas and herbs together. You can also use a meat grinder or a mortar and pestle if you prefer a more traditional method.
- Be sure to add enough herbs and spices to the falafel mixture. The herbs and spices are what give falafel its unique flavor and are what makes it different from other bean-based patties.
- Add some baking soda to the mixture. This will help to make the falafel light and fluffy when fried.
- Use Chickpea flour as a binder. it will help to hold the mixture together and make it easier to shape the falafel into balls or patties.
- Fry the falafel in a deep fryer or a pot with deep enough oil. This will ensure that the falafel cooks evenly and become crispy on the outside.
- Serve the falafel in pita bread with toppings such as lettuce, tomatoes, cucumber, tahini sauce, and other condiments of your choice.
- Keep in mind that you can use different ingredient to substitute. For example, if you can’t find parsley or cilantro, you can use other herbs such as dill or mint. You can also substitute fava beans for chickpeas, or add some other ingredients like grated carrots or sweet potatoes to make a different version of the falafel.
- Experiment with different flavorings and seasonings to find the combination that you like best.
FAQs
Q: Can I use canned chickpeas instead of dried chickpeas for falafel?
A: It is possible to use canned chickpeas, but they may not have the same texture as falafel made with dried chickpeas. Soaked dried chickpeas have a better texture and flavor than canned chickpeas.
Q: Can I make falafel without a deep fryer?
A: Yes, you can make falafel without a deep fryer. You can fry them in a pan with deep enough oil, or you can also bake them in the oven.
Q: How long will falafel keep in the fridge?
A: Falafel will keep in the fridge for up to 5 days in an airtight container.
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