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