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FALAFEL



    These falafels are my take on traditional falafel recipes which are naturally vegan, gluten-free and vegetarian friendly. My introduction to these Middle Eastern appetizers were first done 22 years back in Australia, when an Iraqi friend opened up her restaurant and showed me how to cook this most delicious comforting appetizer.


    Moving into the Middle East developed my love for these gorgeous crispy green balls even more.


    These falafels are best made with dried and soaked chickpeas, not canned. Canned chickpeas go mushy and would be soggy in texture. These are a good source of vegetarian protein traditionally served with a dipping sauce called ‘tahini’ made with sesame paste, garlic and lemon which makes the best combo served either in pita pockets or wraps with fresh salad.


    If you are watching your diet and counting on your calorie intake, these can be easily made in air fryer or baked in the oven too. For your convenience, I have shared the recipe of how to and bake and air fry them in the tips.

    YIELDS: 25 pieces

    PREP TIME: 10 minutes

    COOKING TIME: 15-20 minutes

    PASSIVE TIME: 6 hours to overnight



    INGREDIENTS

    • 1 cup chickpeas

    • 1/2 tsp baking soda

    • 1/2 tsp baking powder

    • 1/2 tbsp plain flour

    • 1 tsp cumin powder

    • 1 tsp coriander powder

    • 1/4 tsp cayenne pepper or chilli powder

    • 1 small onion, chopped

    • 4 cloves garlic

    • 3-4 tbsp of parsley, chopped

    • 1/2 tsp sesame seeds

    • Salt to taste

    • Oil for frying



    METHOD

    1. Soak chickpeas overnight or for 6 to 8 hours; drain and put in food processor.

    2. Add all other ingredients except sesame seeds and baking soda; blend to make coarse paste. Now add sesame seeds, baking soda and powder.

    3. With the help of falafel instrument or ice-cream scoop, shape them in thick disks or flat balls and deep fry in medium hot oil for 2 to 3 minutes each side until golden brown.

    4. Serve as it is with tahina sauce or make pita pockets with salad and tahina.



    COOK'S NOTES:

    • Falafels are best cooked with soaked chickpeas. Do not use canned chickpeas to make falafels as they will go mushy.

    • If you are conscious about your calorie intake you can make baked falafels in the oven or air fry them.

    • In the Oven: Bake the falafel balls at 200°C for 18-20 minutes, flip and bake for another 15 minutes.

    • In the Air Fryer: Spray the falafel balls with non-stick cooking spray or oil and bake them at 180°C for 20-22 minutes.


    RAGI OATS BANANA BREAD



      I'm sharing my newly developed recipe of Ragi, Oats and Banana bread, which I made few days ago sparked me to jump out of my bed as I was excited to share this very successful healthy, delicious, gluten free recipe with you all! As promised, I am testing all those new recipes for those of you who are allergic to gluten and also for those who wants to eat just healthy all the way long.


      Ragi is a powerhouse grain which is a source of packed full of nutrients. Try out this amazing recipe below!

      SERVES: 4

      PREP TIME: 20 minutes

      BAKING TIME: 30-35 minutes

      TOTAL TIME: 50-55 minutes



      INGREDIENTS

      • 1 cup ragi powder

      • 1 cup almond powder

      • ½ cup oats flour

      • 2 bananas

      • 2 eggs

      • 1/3 cup demerara sugar

      • ½ cup cooking oil (sunflower)

      • 1 tsp baking soda

      • ½ tsp baking powder

      • ½ tsp salt

      • ½ cup pumpkin seeds, lightly toasted

      • 2 tbsp golden raisins



      METHOD

      1. Preheat oven at 180˚ C. Grease 23”/ 4” loaf pan, sprinkle a tbsp of ragi in pan, coat all sides and dust off excess ragi powder.

      2. Mash bananas with the back of fork, add eggs and lightly whisk with fork, add sugar and oil and mix well with the help of spatula.

      3. In a separate bowl, sift ragi powder, almond powder, oats flour, baking soda, baking powder and salt, in two batches add it to the egg banana mix and fold in with the help of spatula to combine and make the batter.

      4. Reserve 1 tbsp of pumpkin seeds and add the rest to the batter along with raisins; mix them gently in the batter.

      5. Now pour batter in prepared pan, sprinkle reserved pumpkin seeds on top and bake it in preheated oven for 30-35 minutes or until the skewer inserted in the bread comes out clean.


      COOK'S NOTES:

      • Check if your oat flour is gluten free if you're intolerant as they can often be contaminated in factories (though oat flour is gluten free).


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