- RECIPES -
- RECIPES -
An healthy food from the middle eastern cuisine which can be eaten with a salad or as a starter or in a pita bread as a main meal
Falafel rounds (10 pieces)
1/4 cup - Quinoa (Rinse in cold running water for a minute or until the water runs clear, as it removes the bitterness in the quinoa.
Bring 1 cup of water to boil,and put the quinoa in it. Stir it a few times, then cover and simmer it for 20 minutes, until all of the water has been absorbed,and the quinoa is cooked al dente)
3/4 cup - # Ground pulses (soak it for 4 to 6 hours)
1/2 pc - Onion (chop finely)
3 cloves - Garlic (chop finely)
5 pcs - Spinach (chop finely)
3/4 Tbsp - Lime juice
To taste - Salt
To taste - Pepper
1 1/2 Tbsp - Paneer
1 small pc - Green chili (chop finely)
1 1/2 Tbsp - Cheese (grated)
5 pcs - French beans (chop finely)
2 Tbsp - Yellow bell pepper (chop finely)
Extra virgin olive oil (for cooking the falafel rounds)
# Ground pluses -> Grind mung dal, chilka mung dal, green chana in equal quantities and store in the refrigerator to use as and when required
To roll the rounds in
Breadcrumbs - blend the non toasted bread slices in the blender
Mix quinoa, pulses, onion, garlic, spinach, lime juice, salt, pepper, paneer, green chilli, cheese, french beans, yellow bell pepper and shape into balls.
Roll them first into milk, then in the bread crumbs and cook in the paniharan with the help of a little olive oil.
The left over sauce or paste can be used in Salads, Sandwiches or Dips.
It can be stored in the refrigerator for a few days.
Cabbage leaves (cut 20 disc of the cabbage leaves)
On a platter place a cabbage leaf, then put a falafel round on it.
Top with both the sauces and cover it with anthoer cabbage disc.
Repeat the process for the remaining falafel rounds.
Can be stuffed in toasted pita bread
as in the recipe given below :