Vegan Indian Spice Falafel
Recipe by Indian Mart
In a blender, add turmeric, red chilli powder, garam masala, garlic, ginger, half coriander, chickpeas, spring onion, cashews and a pinch of salt & pepper. Blend until a crumbly dough not a paste
Add the flour 1 tbsp at a time and mix slowly to combine - do this until the dough is mould-able and not sticky
Transfer the dough to a mixing bowl, cover and pop in the fridge for a couple of hours.
Once chilled, scoop out rounded tablespoon amounts (~30g in weight) and gently form into 11-12 small discs.
Optional: Sprinkle on panko bread crumbs and gently press to adhere - flip and repeat. This will produce a crispier crust but its optional.
Heat a large skillet over medium heat and add enough oil to generously coat the pan - about 2 tbsp. Swirl to coat.
Once the oil is hot, add only as many falafel as will fit very comfortably in a pan at a time - about 5.
Cook for total of 4 - 5 mins, flipping when the underside is deep golden brown. Repeat until all falafel are browned - the deeper golden brown they are, the crispier they'll be. They will also firm up more once slightly cooled.
Serve warm with mint-yogurt chutney, inside a pita with desired toppings or atop a bed of greens.
|3 - 4 tbsp|