Steamed & Baked Falafel by Rishada

Steamed & Baked Falafel by Rishada

Ingredients:

Grind coarsely:

1/2 cup dried chickpeas soaked 4/5 hrs or overnight and drained

3/4 cup fava beans (Middle eastern store/ Indian store'la irukkum.. if not, use only chickpeas - 1-1/4 cups total) soaked 4/5 hrs or overnight and drained

1/4 cup sesame seeds (i forgot to add this, taste was great still.. but add for the authentic taste)

to taste:

salt, red chilli powder, cumin powder, garlic powder (or crushed garlic)

Other ingredients:

1/2 medium onion chopped finely

3-4 sprigs cilantro (or coriander leaves.. I like more, so I added some 6 sprigs) chopped finely

Eno fruit salt - approx 1/2 tsp

Oil - enough to brush the falafel balls

Method:

1. Grind together the ingredients under "Grind Coarsely" without adding any water (or use very very little water if needed.. just to get the mixie going.. not any more).

2. In a mixing bowl, add the ground ingredients with everything else (except oil) and mix thorughly. mix should now be comparable to our masala vada mix.. should be able to hold its shape when balls are made..

3. adhe dhan.. make some golf size balls (makes around 14-15 for this measurement) and steam it for 9 - 10 min (The fruit salt incorporates some air inside, so the falafel will expand in size, so leave some space between them while keeping in the steamer).

4. Cool for around 5-10 min while you preheat the oven and set up the baking tray.. :)

5. Preheat the oven to 400F and line an Al Foil and wax paper over on a cookie sheet (or any flat baking dish)

6. Brush all the sides of the steamed Falafels with oil and place them on the cookie sheet and bake for 15 min on one side.. 10 min on the other. Then increase temp to 450F and bake for 5 min. Switch it off and let it stand in the oven for 5 more min.

7. Enjoy without guilt.. :))