My twist on a regular Falafel. Lentil and Turmeric Falafel that is crisp from the outside and moist and delicious inside. A must try recipe.

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LENTIL AND TURMERIC FALAFEL

LENTIL AND TURMERIC FALAFEL

LENTIL AND TURMERIC FALAFELSurabhi Sehgal
Vegan Falafel made with Lentils and Turmeric. Crisp from the outside and moist and delicious inside.
Prep Time 8 hrs
Cook Time 45 mins
Course Appetizer, Sides
Cuisine Arabic, Indian Cuisine, Lebanese
Servings 20 Falafel

Ingredients
  

  • 1.5 Cup Chana Dal soaked overnight
  • 2 tbsp Coriander chopped
  • 1 Onion Chopped
  • 6-7 Garlic cloves
  • 2 tsp Coriander powder
  • Chilli flakes to taste
  • 1 tsp Turmeric
  • 2 tsp Kebab Masala
  • Salt if needed
  • 3 tbsp Sesame Seeds
  • 3 Cups Oil for frying
  • 1 tbsp Chickpea Flour/ Besan

Instructions
 

  • Soak Chana Dal in water overnight.
  • In the morning wash the Chana dal and drain out all the excess water 
  • Add Chana Dal, Onions, Garlic, Salt, Coriander powder, fresh Coriander, Chilli Flakes, Turmeric, Chickpea flour, Kebab Masala to a food processor and pulse to a coarse mix
  • Refrigerate for a few hours.
  • Roll into small balls
  • Coat with Sesame seeds 
  • Heat oil in a skillet 
  • Fry the Falafel on medium heat until crisp.
  • Serve Hot with some Hummus and Salad
Keyword Falafel, Turmeric Falafel, Vegan Falafel

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