Falafels are popular Middle Eastern Snacks which can be had either as an appetizer with hummus or as a main course with pita bread, salads and a drizzle of tahini. The main ingredient is that of Kabuli Chana (white chick peas). They can also be had with some green chutney in an Indian style.
Today I prepared a delicious Kadhi dish (yoghurt sauce) with the leftover falafels. Here fried pakoras (fritters) are served, dipped in a yoghurt based gravy. The end result was a creamy smooth texture which can be relished with either any rice preparation or any Indian bread. So check for a step by step method with pictures to prepare it.
- 8-10 Falafels
- 1/2 cup yoghurt
- 3 cups water
- salt to taste
- 1/2 tsp. turmeric powder
- 1/2 tsp. red chili flakes
- 2 tbsp. besan (gram flour)
- 2 tbsp. fried onion powder / paste
- 1 tbsp. oil
- 1/2 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- 1 sprig curry leaves
- 1" cinnamon stick
- 2 green cardamoms
- 4 cloves
- 1 tsp. ginger-garlic paste
- 1/2 tsp. red chili powder
- 1 tsp. coriander-cumin powder (preferably dry roasted and ground)
- coriander leaves to garnish
- fried onions to garnish
Grind the fried onions to a powder or to a paste and keep aside. Whisk together the yoghurt, water, salt, turmeric powder, chili flakes, besan and powdered fried onion. Keep aside.
Heat oil in a pan and temper with mustard seeds, cumin seeds, cinnamon, cardamoms, cloves and curry leaves. Saute till it stops spluttering.
Add the ginger-garlic paste, red chili powder and coriander-cumin powder mixed with 1/4 cup water. Saute till oil separates.
Now add the yoghurt mix and bring it to a boil. Drop in the falafels and simmer on a low flame for 10-12 minutes or till the gravy turns slightly thick to the desired consistency.
Keep stirring at intervals. When done, add the coriander leaves and serve, garnished with the fried onions.
In a bowl, whisk yogurt, water, salt, turmeric powder, red chili flakes,
besan (gram flour),
and ground fried onions. Keep aside.
Heat oil on a pan and temper with mustard seeds, cumin seeds, curry
leaves, cinnamon, cardamoms and cloves.
Add the ginger-garlic paste, red chili powder and coriander-cumin powder.
Saute till oil separates.
Add the water and salt. Bring it to a boil.
Drop in the fried falafels and simmer till the gravy turns slightly thick.
When done, add coriander leaves and take off the flame.
Serve, garnished with fried onions.