Falafel with a Curry Twist.
harish bharadhwajShare
Falafel is a Middle Eastern fritter made from ground chickpeas and fresh herbs. This version blends soaked chickpeas with parsley, basil, onion, and garlic, seasoned with Beyond Curry Powder for a bright green, herb-forward patty with a golden outside.
Chickpeas and fresh herbs are mild on their own. Beyond Curry Powder gives them warmth and depth, so the only other seasoning this recipe needs is salt.
Beyond Curry Powder Ingredients:
Bengal Gram*, Black Gram*, Rice Flour*, Sesame Seed*, Coriander*, Dried Coconut*, Himalayan Rock Salt, Red Chili*, Fenugreek*, Dried Curry Leaf, Asafoetida, Turmeric*
*Organic
This recipe uses our Beyond Curry Powder Seasoning.
| Serving Size: 4 | Prep Time: 15 minutes |
| Cook Time: 25 minutes | Total Time: 40 minutes |
Ingredients:
- 2 cups dried chickpeas, soaked overnight and drained
- 1/2 bunch fresh Italian parsley, finely chopped
- 1 handful fresh basil, finely chopped
- 1 yellow onion, finely chopped
- 3 garlic cloves
- 2 tablespoons Beyond Curry Powder
- 1 tablespoon Himalayan pink salt
- Chickpea flour, as needed for binding
- 1/2 cup olive or avocado oil, for frying
How to Make Falafel with Beyond Curry Powder
Step 1: Add the soaked chickpeas, parsley, basil, onion, garlic, Beyond Curry Powder, and Himalayan pink salt to a blender. Blend until the mixture is smooth, even, and green.
Step 2: If the mixture is too loose to hold its shape, add chickpea flour a little at a time until it binds.
Step 3: Shape the mixture into patties.
Step 4: Heat 1/2 cup olive or avocado oil in a pan over medium heat for about 8 minutes. Line a plate with parchment paper.
Step 5: Lightly fry the patties for 10 to 15 minutes, until golden on both sides. Transfer them to the lined plate.
Serve on warm Mediterranean pita or naan with a Greek-style tomato, cucumber, and onion salad and our favorite tahini garlic lemon sauce.