Falafel Curry
Falafel Curry combines crispy chickpea-based falafels with a lightly spiced tomato curry. It’s rich in plant-based protein, high in dietary fiber, and perfect for weight management while keeping you full and satisfied.
Nutrition Facts
Per serving
Energy
170 kcal
Protein
6 g
Carbs
29 g
Fat
4 g
Fiber
7 g
Ingredients
Cumin seeds
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1.25g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Chopped Onion
0.5 cup (100g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Red chilli Powder
0.5 tsp (2.5g)
Garam Masala
1 tsp (3g)
Chopped Tomato
1 cup (200g)
Plain Water
2 small cup (400g)
Falafel
4 medium (120g)
Instructions
Preparation
Soak the chickpeas in water overnight (8-10 hours). Drain and rinse before using.
Blend chickpeas, onion, garlic, fresh coriander, cumin powder, coriander powder, and salt into a coarse paste. Avoid over-blending. Let the mixture rest for 15 minutes in the refrigerator.
Cooking Steps
Divide the falafel mixture into equal portions and shape them into small patties.
Heat olive oil in a pan and shallow-fry the falafels until golden brown on all sides. Set aside on a paper towel to drain excess oil.
For Curry:
Heat oil in a pan. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and sauté for 1-2 minutes until fragrant.
Mix in the turmeric powder, red chili powder, and garam masala. Sauté for 30 seconds.
Add chopped tomato, and cook until the oil starts to separate (~5-7 minutes).
Stir in water and bring the curry to a gentle simmer. Adjust salt to taste.
Add the prepared falafels tikkis to the curry and cook for 5-7 minutes.
Sprinkle fresh coriander leaves and serve hot.