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Indian-Inspired Falafel Appetizer

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.62

$0.62 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,vegan,dairy-free,dairy free,lacto ovo vegetarian,vegan antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre Middle Eastern
spoonacular Score:83%

Spoonacular Score: 83%

 

Indian-Inspired Falafel Appetizer might be just the middl eastern recipe you are searching for. For 23 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 65 calories, 3g of protein, and 2g of fat. If you have all purpose flour, onions, garlic cloves, and a few other ingredients on hand, you can make it. 1 person has made this recipe and would make it again. It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 41%. This score is good. Try Onion Salad - Indian Inspired, Indian-Inspired Lentil Soup, and Indian-Inspired Chicken Kabobs for similar recipes.

Ingredients

Servings:
2 Tbsps
2 Tbsps all purpose flour
all purpose flour
1 tsp
1 tsp baking powder
baking powder
1 cup
1 cup raw black eyed beans
raw black eyed beans
2 Tbsps
2 Tbsps cilantro leaves
cilantro leaves
2 tsps
2 tsps coriander powder
coriander powder
2 tsps
2 tsps cumin seeds
cumin seeds
1 cup
1 cup raw garbanzo beans
raw garbanzo beans
4
4  garlic cloves
garlic cloves
0.5 cups
0.5 cups onions
onions
1 Tbsp
1 Tbsp parsley
parsley
some
some bell pepper
bell pepper
some
some salt
salt
1 cup
1 cup vegetable oil
vegetable oil
2 Tbsps all purpose flour
2 Tbsps
all purpose flour
1 tsp baking powder
1 tsp
baking powder
1 cup raw black eyed beans
1 cup
raw black eyed beans
2 Tbsps cilantro leaves
2 Tbsps
cilantro leaves
2 tsps coriander powder
2 tsps
coriander powder
2 tsps cumin seeds
2 tsps
cumin seeds
1 cup raw garbanzo beans
1 cup
raw garbanzo beans
4  garlic cloves
4
garlic cloves
0.5 cups onions
0.5 cups
onions
1 Tbsp parsley
1 Tbsp
parsley
some bell pepper
some
bell pepper
some salt
some
salt
1 cup vegetable oil
1 cup
vegetable oil

Equipment

ice cream scoop
ice cream scoop
baking paper
baking paper
baking sheet
baking sheet
ice cream scoop
ice cream scoop
baking paper
baking paper
baking sheet
baking sheet


Instructions

  1. Clean and wash the garbanzo beans, black eyed peas and green gram. Soak the lentils overnight/ 6-8 hours in excess water. Drain and set them aside.
  2. Grind them to a coarse paste in a grinder without water. Mix in all the ingredients and let the mixture sit for 1-2 hours in refrigerator. Bring them down to room temperature and roll them into small balls using a falafel scoop or a spoon or a small ice cream scoop and place over a baking sheet covered with a parchment paper.
  3. Heat 3 inches of oil in a deep cooking vessel (375 degrees) . Once the oil gets heated up, first fry 1 ball and if the balls lose shape, add little more flour for maintaining the shape.
  4. Fry them in batches of 6 at a time for 2-3 minutes on one side or until they turn golden brown. Drain excess oil and serve with a salad/pita bread/tahini sauce.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.62
Ingredient
2 tablespoons all purpose flour
1 teaspoon baking powder
1 cup raw black eyed beans
2 tablespoons cilantro leaves
2 teaspoons coriander powder
2 teaspoons cumin seeds
1 cup raw garbanzo beans
4 garlic cloves
½ cups onions
1 tablespoon parsley
some bell pepper
1 cup vegetable oil
Price
$0.02
$0.03
$0.26
$0.03
$0.25
$0.52
$0.33
$0.27
$0.18
$0.16
$4.49
$0.87
$7.40

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Beans freeze well, so don't throw out your leftovers!

Disclaimer

Nutritional Information

Quickview
89 Calories
3g Protein
2g Total Fat
13g Carbs
45% Health Score
Limit These
Calories
89
4%

Fat
2g
4%

  Saturated Fat
1g
10%

Carbohydrates
13g
5%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
199mg
9%

Get Enough Of These
Protein
3g
7%

Vitamin C
96mg
117%

Vitamin A
2375IU
48%

Folate
91µg
23%

Manganese
0.35mg
17%

Fiber
3g
16%

Vitamin B6
0.27mg
14%

Vitamin K
10µg
10%

Phosphorus
95mg
10%

Vitamin E
1mg
9%

Potassium
297mg
9%

Iron
1mg
8%

Vitamin B1
0.1mg
7%

Magnesium
26mg
7%

Copper
0.11mg
6%

Vitamin B2
0.09mg
5%

Vitamin B3
0.99mg
5%

Zinc
0.65mg
4%

Calcium
39mg
4%

Vitamin B5
0.36mg
4%

Selenium
1µg
2%

covered percent of daily need

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