Green Peas Mini Falafels
this life-saving hummus he taught me). I have always wanted to make falafels at home (super simple they are, really!) but the deep-fried factor always kept me at arm's length from churning out these crunchy beauties at home. Yeah, yeah, I know I use gallons of butter, flour and chocolate while baking, but deep-fried stuff is something that gives me cold feet. The moment I see or hear half a kadhai of oil sizzling away, I feel I've put on 2 kilos to say the least!
One request however: Don't call these Matar ke Pakode or Koraishuti-r Bora. Please!
Kitchen Secrets and Snippets (with some changed measurements)
Makes 40-45 small falafels and around 22-25 medium-sized ones
Green peas: 2 cups, (boiled or frozen)
Onions, finely chopped: 1 1/4
Garlic paste: 2 tsp
Red chilli flakes : 1 tsp
Dried mint: 3/4 tsp
Coriander powder : 1 tsp
Cumin powder: 1 tsp
Olive oil: 2 tbsp
Salt: to taste
Pepper: 1/2 tsp
Lime juice: half a lime
Besan flour: 5-6 tsp (or as much required for binding)
Oil: to deep fry
1. Add the peas, onions, garlic, chilli flakes, dried mint, coriander and cumin powder, salt, pepper, lime juice and olive oil in a mixer and blend it till mashed but not smooth.
2.Take the mixture in a bowl, add besan gradually until the mixture is somewhat firm.
3. Heat a pan or kadhai with oil for deep-frying. Drop a little bit of dough to test the temperature.
4. Put 5-6 falafels into the oil and cook thoroughly on both sides until they turn golden brown.
5. Drain the falafels using a kitchen tissue and serve hot with your favourite yoghurt dip.
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