newsletter fr
elements
Total
Excluding taxes and delivery
empty

Recipes

Curry Falafel

Curry Falafel

Most falafel recipes have some combination of cumin, coriander, pepper, and chilies (along with other spices too). We’ve decided to revisit this classic recipe by adding a South Indian curry blend. It works great! 

Serve with a taratur sauce or lemon raita.

Ingredients

  • 1 lb dried chick peas
  • 1 medium onion
  • 1 clove garlic
  • ½ cup parsley, chopped
  • 2 tsp salt
  • 2 Tbsp Chettinad curry
  • 1 Tbsp dried garlic
  • 1 heaping Tbsp flour
  • Oil for frying

Method

  1. 1

    Rinse chick peas and place in a large container. Cover generously with water (keeping in mind that they’ll double in volume). Let rest overnight.

  2. 2

    The next day, drain and rinse the chick peas. Drain in a colander.

  3. 3

    Place onion, fresh garlic, parsley, salt, ground curry and dried garlic in a food processor. Grind for 2 minutes.

  4. 4

    Add chick peas and flour and reduce to a rough purée. You may need to stop and stir the mixture with a spoon from time to time.

  5. 5

    Transfer to a bowl and chill for 1-2 hours.

  6. 6

    Pour 2 inches of oil into a pot and heat to 350° F.

  7. 7

    Form falafel batter into flattened balls 1 ½ inches in diameter and fry a dozen at a time. Stir them once or twice during cooking, which should take 4-5 minutes each batch. Place on a paper towel and repeat until all the falafel are cooked.

Categories