Our non fried healthy version of the falafel.
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.
Friday, May 8, 2015
(makes 20 rounds)
Bring 2 1/2 cups 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)
5 pcs - Pita bread (cut it into halves horizontally, pry open with the knife so as to form a pocket) (toast or bake lightly just before assembling)
1/2 cup - Quinoa (Rinse in cold running water for a minute or until the water runs clear, as it removes the bitterness in the quinoa.
1 1/2 cup - # Ground pulses (soak it for 4 to 6 hours)
Mix quinoa, pulses, onion, garlic, spinach, lime juice, salt, pepper, paneer, green chili, cheese, french beans, yellow bell pepper and shape into balls.
1 pc - Onion (chop finely)
5 cloves - Garlic (chop finely)
10 pcs - Spinach (chop finely)
1 1/2 Tbsp - Lime juice
To taste - Salt
To taste - Pepper
3 Tbsp - Paneer
1 pc - Green chili (chop finely)
3 Tbsp - Cheese (grated)
10 pcs - French beans (chop finely)
3 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 falafel rounds in
Breadcrumbs - blend the non toasted bread slices in the blender
Roll them first in the milk, then in the bread crumbs and cook in paniharan with the help of a little olive oil.
1/2 cup – Tahini paste (Readymade or Homemade)
1 cup – Curd (whisked)
1/4 cup – Lemon juice
5 cloves – Garlic (roasted and pounded)
To taste – Salt
Blend the tahini sauce with whisked curd and then add the lemon juice, garlic and salt.
Blend once more.
It can be stored in the refrigerator for a few days.
The left over sauce or paste can be used in Salads, Sandwiches or Dips.
Tahini Paste (Homemade)
2 cups - White sesame seeds (roasted lightly)
1/4 cup - Olive oil
To taste – Salt
Blend the sesame seeds, olive oil, salt and store in the refrigerator to use as and when required.
4 pcs - Dried Kashmiri chillies
3 pcs - Garlic
To taste -Salt
Deseed and soak the chillies for half an hour.
Blend it with the garlic.
Add salt and use whenever required.
Can be stored for a week.
Cabbage leaves (chop finely)
Tomato (chop finely)
Parsley (chop finely)
Lettuce leaves (chop finely)
Put some tahini and the red chilli sauce at the bottom of the toasted pita.
Then stuff 1- 2 rounds (crushed lightly by hand) in it.
Top with the tahini and chilli sauce, cabbage, tomato, parsley and lettuce leaves.