I had my own EUREKA moment yesterday. I am talking about the time when you walk in a grocery store, see an ingredient and immediately come up with a recipe (Fresh Chickpea Falafel Wrap). Accordingly I walked into the supermarket saw fresh chickpeas and made falafel!!! I know, I know its chickpeas and falafel. There is nothing ingenious in that. But one bite of these pint-sized delicious nuggets is going to leave you licking your fingers and wanting for more.
It is SUPER BOWL weekend y’all. All I wanted to do on Sunday was plop down on the couch in front of my TV with a steady supply of food to keep me going all the way through the game. But I had one big problem. My busy weekday schedule leaves only the weekend for blog posts. To make matters even worse my pantry and fridge were practically empty. That meant I had just Saturday to go grocery shopping as well as come up with a recipe. Talk about pressure y’all (LAUGHS!!!!)
You have to perform under pressure to win the SUPER BOWL. This was my big game so I knew I had to come up big (LAUGHS HARD!!!) I entered the supermarket, surveyed the field and my eyes immediately locked on to the produce section to my left. I scanned the array of veggies and the moment I laid my eyes on the fresh chickpeas I instantly thought falafel.
It felt like you have just found your receiver running wide-open for an easy touchdown. I quickly realized that all I had was an idea but no actual recipe so I had to rein in my enthusiasm. The first and the easiest step was the sauce. I say easiest because I already had a recipe right here. I simply modified the recipe for the coconut chutney by removing the coconut altogether,
Just blend together yogurt, cilantro, garlic, green chili to make a smooth paste. Dry roast cumin seeds, mustard seeds and curry leaves in a sauté pan over a medium heat. Add the tempering to the above sauce and season with salt.
Now came the most important part, the falafel.
First pop the peas out of their pods and soak them in water overnight. Drain and dry them on a paper towel to remove the extra water. If there is any excess moisture then it may cause the falafel to disintegrate in the fryer.
Transfer the dried chickpeas, cilantro, green chili, garlic, lemon juice to a food processor and pulse until roughly mashed. Mixture should be slightly chunky. Then add rice flour, breadcrumbs, cumin powder, chat masala, sesame seeds and dry mango powder. Season with salt and mix until well combined. Cover and refrigerate for about 2-3 hours OR until the excess moisture evaporates. This step varies depending on the water content in the chickpeas.
Divide the mixture into equal portions and roll them into desired shape. Heat oil in a shallow pan and deep fry till golden and crisp. Drain on absorbent paper.
If you cannot wait to start gobbling up these little beauties you do so by using the cilantro- yogurt sauce as a dip.
If you have a little more patience then you can stuff them into any bread your choice. Add any toppings that you desire and you have yourself a full meal. I used an Indian flatbread called chapatti for my sandwich and topped it with sliced cucumber and tomatoes and the yogurt sauce.
I was thoroughly disappointed by the result of the SUPER BOWL since the team that I was rooting for lost but this delicious fresh chickpea falafel sandwich was right there by my side to brighten up my mood!!
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Fresh Chickpea Falafel wrapped in a Roti.
- 2.5 cup Fresh Chickpeas/Garbanzo Beans
- 2 Green Chilies
- 2 Garlic Pods
- 8 Cilantro sprigs
- 1.5 tsp Cumin Powder
- 1 tsp Chat Masala
- 1 tsp Dried Mango Powder/ Amchur Powder
- 1 tbsp Lemon Juice
- 2 tsp Sesame Seeds
- 1 tbsp Rice Flour
- 1 cup Bread Crumbs
- Salt: To taste
- 1 bunch Fresh Cilantro
- 3 Small Garlic finely chopped
- 2 Green Chilies
- 1 cup Yogurt
- Salt to taste
- For Tempering
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 7 Curry Leaves
- 1 cup Wheat Flour
- 4 Chapati Indian flat bread
- 1 Small Cucumber thinly sliced
- 1 Tomato thinly sliced
- Lettuce Leaves
- Pop the peas out of their pods and soak them in water overnight. Drain and dry them on a paper towel to remove the extra water.
- Transfer the dried chickpeas, cilantro, green chili, garlic, lemon juice to a food processor and pulse until roughly mashed. Mixture should be slightly chunky.
- Add rice flour, breadcrumbs, cumin powder, chat masala, sesame seeds and dry mango powder to the above mixture. Season with salt and mix until well combined. Cover and refrigerate for 2-3 hours.
- Divide the mixture into equal portions and roll them into desired shape.
- Heat oil in a shallow pan and deep fry till golden and crisp. Drain on absorbent paper.
- In a plate take wheat flour, add water little at a time and knead slowly to form soft dough.
- Preheat a non-stick pan over medium heat.
- Divide the dough into equal portion. Roll out each portion on a floured surface into a thin circle using rolling pin. Always roll on one side of the dough, do not turn the roti.
- Be careful while putting the roti on the pan, dusted side should be at upper side of the pan and fry one side till you see bubbles.
- Flip and cook the other side till you see brown spots. Turn and press with a spatula from all the sides till it puffs up.
- As soon as it puffs up, take off from the heat.
- In a blender add yogurt, coriander, garlic, green chili. Grind to make a smooth paste.
- Dry roast cumin seeds, mustard seeds and curry leaves in a sauté pan over a medium heat. Add the tempering to the above sauce. Season with salt.
- Place a chapatti on a flat surface. Place the lettuce leaves on the chapatti. Top it with sliced cucumbers, tomato along with the falafel. Drizzle some sauce. Fold into wrap and serve immediately.
This can be done by using breadcrumbs or by simply chilling the falafel mixture for a long time in the fridge.