Recipe Description

Soya granules make the falafels doubly nutritious.

• Soya granules soaked – 1 ½ cup
• Chick peas,soaked, boiled and ground – 1 cup
• Oil – For frying
• Fresh mint sprigs – 4-5
• Coriander leaves, roughly chopped – 1 cup
• Green chilies – 2
• Garlic crushed – 1 tablespoon
• Ginger, finely chopped – 1 tablespoon
• Red chili powder – 1 teaspoon
• Black pepper powder – To taste
• Chaat masala – 1 ½ teaspoon
• Green olives sliced – For topping
• Black olives sliced – For topping
• Leftover chapatti – 4
• Fresh mint sprig – For garnishing
• For Salad
• Onion – 1 medium
• Green capsicum – ¼ medium
• Tomato – 1 medium
• Fresh coriander sprigs – 2-3
• Lemon juice – 2 tablespoons
• Salt – To taste
• Green olive – 2-3
• Black olives – 2-3
• For dip
• Thick yogurt – ½ cup
• Lemon juice – 1 tablespoon
• Garlic paste – ½ teaspoon
• Salt – To taste

 

Method:-

1. Heat sufficient oil in a kadai.
2. Put soya granules and chickpeas in a blender jar. Add mint sprigs, coriander leaves, green chillies, garlic, ginger, red chilli powder, pepper powder and chaat masala and blend to a coarse paste. Transfer into a bowl, add salt and onion and mix well.
3. To make salad, slice onion. Cut capsicum into thin strips. Halve tomato, discard seeds and cut it into thin strips and transfer all of them into a bowl. Roughly chop coriander sprigs and add and mix well. Add lemon juice and salt and mix well.
4. To make a dip, mix yogurt, lemon juice, garlic paste and salt into a bowl and mix well.
5. Divide the soya mixture into 16 equal portions, shape them into balls and deep-fry in hot oil for 2-3 minutes. Drain on absorbent paper.
6. Serve hot with salad and dip