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GREEN GARBANZO BEANS FALAFEL PITA POCKETS w/ CHIPOTLE TAHINI SAUCE

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Unhealthy festival binging is almost like necessary evil. However, these falafel pita pockets are a testimony to the fact that healthy can be scrumptious and good enough for festivities. I had created this recipe for Better Homes and Gardens Magazine for their Diwali issue this year.

For Falafel

1 C dried Green Garbanzo Beans / Chholiya (Hara Chana)

½ C Peas (fresh or frozen)

2 tbsp Pistachio

½ C fresh Coriander (leaves & stalk)

1/3 C Mint Leaves

½ C Parsley leaves

Zest of a Lime

6 fat cloves Garlic

3 Green Chilies

½ C roughly chopped Onion

3 – 4 tbsp Chickpea Flour (Besan)

½ tsp Baking Powder

2 tbsp Tahini

2 tsp Cumin Powder

2 tsp Coriander Powder

Salt to taste

1 C Sesame Seeds (optional)

Oil for frying

For Chipotle Sauce

¾ C Yogurt

1 – 1½ tsp ground Chipotle (adjust heat to taste)

3 tbsp Tahini

1 fat clove Garlic

¼ tsp Salt or to taste

Soak the dried green garbanzo beans overnight.

The same evening make the Chipotle Sauce as the flavours fuse really well when they sit over night.

For the Sauce, finely grate the garlic. Gently whip the yogurt till it becomes smooth in consistency. Add to the yogurt, all the ingredients mentioned under the sauce category. Mix everything well. Add a few teaspoons of water if the consistency is too thick. Transfer and store in a glass jar and keep it in the fridge till ready to use.

Drain the beans and dry them a little by keeping them in a large sieve or a colander.

Pulse the pistachio in a spice blender till it attains a coarse texture.

In a food processor, process together all the ingredients mentioned under the falafel category, except chickpea flour, till a rough paste is obtained. Remove from the processor and mix in the flour along with the baking powder.

Make 24 balls of equal size and roll each one of them in sesame seeds. (This is optional but highly recommended since sesame seeds give the falafels a beautiful nutty flavour.)

Place the rolled balls on a greased plate and cover gently with a cling wrap. Place in the refrigerator for at least 2 hours or overnight.

Place a wok or frying pan on heat and add oil till it is one and half to two inches high. Reduce the heat to medium.

After about forty five seconds, add a small amount of the falafel mixture into the oil. If it floats to the top and the oil is bubbling around the edges, the oil is hot enough to fry the mixture.

Fry the falafel in batches of 5 – 6 falafels each. Do not over crowd the pan as this will result in drop in temperature. (If the falafels are browning too fast, reduce the heat)

Be careful when adding the falafel rolled in sesame as the seeds will start crackling and splutter around. To deal with this, as soon as you add the falafel to the pan, carefully but quickly turn them over after a few seconds.

Turn each falafel after every twenty to thirty seconds for even cooking.

Once they turn brown, remove them from the oil with a slotted spoon and place on an absorbent sheet to remove excess oil.

To serve, take pita bread and cut it in two halves. Carefully make a cavity inside the pita bread using a sharp knife. Fill each pita pocket with a salad of your choice. Add the falafels whole, smashed or halved and drizzle over the Chipotle Sauce.

For a non fried version, spray or brush the uncooked falafel balls with some oil and bake in a pre-heated oven at 200 degrees C for 20 – 25 minutes on one side or till golden brown. Turn over the balls and bake the other side for another few minutes till golden brown.

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MASALA SUNDAL / मसाला सुंदल (Tempered & Stir fried Black Chickpeas) – GF & Vegan

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Sundal is a south Indian dish which is made as ‘prasadam’ i.e. an offering to the Gods. So you can imagine how good it has got to be! The sundals are usually made using kala chana (black chick peas) or safed chana (white chickpeas) and sometimes with peanuts. You can use either or both. In fact you can make it with practically anything that you fancy – chickpeas, green peas, corn, peanuts, black eyed beans, red kidney beans, mung beans or a healthy mix of a few of these. Having said that, I feel that black chickpeas with their robust and earthy flavors make for the best sundal. 

I had the opportunity to first taste it at a south Indian friend’s house approximately six years back and I enjoyed it for its crunchy (because of the fried lentil), herby, earthy flavours and of course its simplicity. I did not need to ask her for its recipe since I could easily make out all the ingredients from its taste. I was pretty happy the way it turned out and later a friend told me to coarsely grind the chana dal instead of adding it whole in the tempering and it did make a difference in taste. Although most people don’t do this but I added a dash of lemon to give it a zing and it kind of wraps up the whole thing so well. This recipe is perfect for an evening snack since it is packed with protein and iron. Delicious and nutritious! 

For Chana

1 C (200 grams) Kala Chana (Black Chick Peas)

¼ tsp Salt

For masala

1 tbsp plus 1 tsp Chana dal

1 tsp whole Coriander Seeds

1 dry whole Red Chili

1 tsp grated Coconut

For tempering

2 tbsp Oil

A small pinch Heeng (Asafoetida)

1 tsp Mustard Seeds

2 dry whole Red Chilies (broken into 2 – 3 pieces)

1 tsp Urad Dal (Ivory Lentils)

A sprig Curry Leaves

1 tbsp finely chopped, fresh Coriander (cilantro)

1 tbsp finely shredded, fresh Coconut

2 – 3 tsp Lemon juice (optional)

Pick and wish the kala chana and soak it enough water for at least eight hours (preferably over night).

Discard the water and transfer the chana in to a pressure cooker. Add a glass of water and salt. Pressure cook till two whistles escape.

The pressure cooker off the heat and wait for the pressure to get released on its own. Drain the chana and set aside. (you can reserve the water instead of draining it and use it for curries or pulav)

Meanwhile, dry toast the first three ingredients of the masala will the chana dals begins to turn golden. Add the grated coconut and roast further for a minute or two or till the chana dal begins to turn golden brown.

Cool the masala and grind it to a coarse powder in a spice mixer or grinder. Keep aside.

Take on in a wok or pan and add the oil. Heat the oil and add heeng, fry for a few seconds or till it becomes aromatic and golden brown.

Add mustard seeds, broken red chilies and urad dal. Fry till the dal turns golden brown. Add curry leaves and add the chana along with the masala. Add a little salt as well.

Stir everything well. Remove from heat and add the fresh coriander, fresh coconut and lemon juice. Mix well.

Masala sundal is ready to be served as a snack or to be used as prashad.

Serves – 4 (as snack)

Thanks for visiting. See you soon again with another exciting recipe!

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