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Plant Based 411
July 2020



2-Bean Falafel Pakoras
By Nancy Eisman

2-Bean Falafel Pakoras


For this month’s plant-based recipe I wanted to make falafels, fried chickpea- (garbanzo bean) -based balls of Middle Eastern goodness. During my recipe research I learned that falafels are typically made using dried chickpeas which I didn’t have on hand. Because I was craving those savory falafel flavors I switched gears and made Melissa’s Peeled & Steamed Chickpeas the star of the recipe. By fusing the Middle Eastern flavors, i.e., cumin, garlic, parsley, onion, cilantro and s&p with the fritter-like properties of Indian pakoras, my craving was about to be satisfied.

I decided to mix in some of Melissa’s Peeled & Steamed Fava Beans, the bean that falafels were originally made from in Egypt way, way back in the day. The chickpeas and fava beans with the aforementioned fresh herbs and spices, coated in a garam (garbanzo bean) flour batter creates a falafel experience, easily created by using 2 of Melissa’s most popular steamed-line products.

Served up in a pita bread (or maybe naan?) with a little chopped salad and a garlicky yogurt dressing, these little fried gems make for a very delicious lunch, dinner, hearty snack or fun appetizer.

2-Bean Falafel Pakoras

Ingredients for 2-Bean Falafel Pakoras


Batter:

2 cups garam (garbanzo bean) flour
1 tablespoon ground cumin
1 tablespoon black pepper
1 teaspoon sea salt
1 tablespoon vegetable oil
Cold water

Filling:

1 package Melissa’s Peeled & Steamed Chickpeas, flaked with a fork
1 package Melissa’s Peeled & Steamed Fava Beans, flaked with a fork
1/2 cup red onion, minced
2 cloves garlic, minced
½ cup parsley, chopped
½ cup cilantro, chopped
1 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Vegetable oil for frying
Sea salt for sprinkling

To prepare the batter, sift the listed ingredients (except the water) into a bowl. Gradually add cold water and blend until the mixture is the consistency of pancake batter.


To prepare the batter, sift the listed ingredients (except the water) into a bowl. Gradually add cold water and blend until the mixture is the consistency of pancake batter.

Add the filling ingredients to the batter and stir to coat.


Add the filling ingredients to the batter and stir to coat.

Pour vegetable oil into a heavy bottom, medium sized stock pot and heat the oil until a drop of the batter into the oil sizzles, about 3-4 minutes.


Pour vegetable oil into a heavy bottom, medium sized stock pot and heat the oil until a drop of the batter into the oil sizzles, about 3-4 minutes.

Fill a tablespoon or so with some of the battered mixture and carefully place in the hot oil. Fit 3-4 into the pot at the same time and fry 2-3 minutes per side until golden brown.

Remove the fritters to a paper towel lined plate or pan to drain and sprinkle them with sea salt. Continue frying the remaining batter.


Remove the fritters to a paper towel lined plate or pan to drain and sprinkle them with sea salt. Continue frying the remaining batter.

Serve in pita bread with chopped salad and dressing.

Chopped salad: lettuce, tomato, onion, bell pepper (diced).

Dressing: non-dairy plain, unsweetened yogurt, vegenaise, minced garlic, lemon juice, salt & pepper.