Black Chana Falafels: A Protein-Packed Middle-Eastern Dish With A Desi Twist

By Devi Poojari

Healthy food can be delicious – case in point this delicious fibre-rich falafel made with black horsegram instead of the traditional chickpeas; that makes for a healthy lunch or dinner to prepare for your family.

INGREDIENTS

2 cups black chana, soaked overnight 1 teaspoon baking soda 1 small bunch coriander, with stems 8 cloves garlic, peeled 1 tablespoon black pepper powder 1 small onion, diced ½ bunch dill, trimmed 1 tablespoon cumin powder 1 tablespoon coriander powder 2 teaspoons chilli powder 1 teaspoon baking powder 2 tablespoons sesame seeds Salt, to taste Oil, for frying

METHOD

Rinse and pressure cook the black chana for 3-4 whistles, until cooked through but firm.

METHOD

Cool it down and add it to a food processor with the spice powders, fresh herbs, onions and garlic.

METHOD

Blitz it into a coarse mixture, without any water and add the baking powder and baking soda.

METHOD

Empty the contents of the food processor into a bowl and season with salt.

METHOD

Fold the mixture together using a spatula and allow it to sit for 15 minutes.

METHOD

Heat the oil needed for deep-frying while you roll the mixture into lemon-sized balls.

METHOD

Once the oil is hot, drop each one in gently and fry on a low flame for 3-4 minutes, until they are nicely browned.

METHOD

Serve hot after removing on to absorbent paper towels, with pita bread, cucumber-tomato salad and a garlic yoghurt dressing.