With Mint Raita: A Middle Eastern Classic With An Indian Twist
55 mins
Cooking Time
Easy
Difficulty
18
Ingredients
Vegan
Diet
Falafel, a treasured street food originating from the Middle East, is made with chickpeas and a blend of herbs. This tasty treat has made its way through various cultures for centuries. This recipe takes a healthier approach by baking it rather than frying, keeping it light yet just as delicious. When served alongside a cool mint raita, it’s a match made in heaven for those looking to indulge without the guilt.
Ingredients
UNITSIngredients
For the falafel:
2 cupsChickpeas (soaked overnight)
1 mediumOnion (chopped)
4-6 clovesGarlic
½ cupFresh parsley (chopped)
1 ½ tspCumin powder
1 ½ tspCoriander powder
½ tspBlack pepper powder
½ tspCayenne pepper
2 tbspChickpea flour
½ tspBaking soda
for bakingOlive oil
to tasteSalt
For the mint raita:
1 cupPlain yoghurt
¼ cupFresh mint leaves (chopped)
½Cucumber (grated)
½ tspRoasted cumin powder
to tasteSalt
1 tspLemon juice
Follow
Directions
Description - Step 1
Prep the chickpeas
Rinse and soak dried chickpeas in water overnight or for at least 12 hours. After soaking, drain them well.
Description - Step 2
Blend the falafel mix
In a food processor, toss in the chickpeas, cumin, onion, garlic, coriander, pepper, cayenne, parsley, chickpea flour, and salt. Give it a few pulses without adding water until it turns coarse; just don’t turn it into a paste. Lastly, add the baking powder to the mixture.
Description - Step 3
Chill (optional)
Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour. This step helps the mixture bind well.
Description - Step 4
Shape the falafel
Take about 1½ tablespoons of the mixture per falafel and gently roll it into a ball or press it into a small patty shape about 1 inch thick.
Description - Step 5
Bake the falafel
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper. Arrange the shaped falafels on a parchment-lined baking tray, leaving a little space between each one. Lightly brush or spray them with olive oil. Bake them for 12–15 minutes on each side until golden brown.
Description - Step 6
Prepare mint raita
Whisk the yoghurt until it’s creamy and smooth. Next, stir in the mint leaves, grated cucumber, cumin, salt, and lemon juice. Pop it in the fridge to chill before serving.
Search
Login
Easy
Appetizer
