So here I am with a quick and easy falafel recipe! For the times when we want a fast yet healthy wholesome meal that's fabulously scrumptious too! Presenting my Vegetable Cheese Falafels!
Author: Natasha Minocha
1Green chilli, chopped
2 tsp + 2 tbspVegetable oil
Fresh Coriander, a small handful
2-3TbspBesan/ Chickpea Flour/Gram FlourYou can also use all purpose flour
Salt & Pepper to taste
4-5Cheese cubes, cut into quarters
Heat 2 tsp oil in a saute pan. Add the cumin seeds. When they splutter, add in the garlic cloves and chopped onion. Saute for 2-3 minutes.
Stir in the grated carrots and cooked peas along with coriander powder, salt and pepper. Cook for another 3-4 minutes.
Take it off the heat and let this mixture cool.
Place the cooked chickpeas, green chilli, fresh coriander in a food processor. Pulse till a rough, coarse mixture is formed.
Add the cooked vegetables and pulse a few more times, till the mixture comes together. It can be a slightly chunky mixture.
Take this batter out in a bowl and mix in the besan/ chickpea flour well.
Form into 15 equal sized balls. Working with one ball at a time, make a deep indent with your finger. Place one piece of cheese cube in the center. Enclose the filling with the falafel mixture. Roll into a ball and flatten slightly. Sprinkle some sesame seeds to the surface (optional).
Continue with the rest of the dough. Refrigerate for an hour for the falafels to set better.
Preheat your oven to 180C. Line a baking tray with aluminium foil.
Place the falafels on the prepared tray. Brush with vegetable oil and bake for 25-30 minutes or until golden brown.
Alternatively, you can pan fry the falafels. Serve warm with hummus, pita bread and salad greens. Enjoy!