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Rajma Falafal

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Rajma replaces kabuli chana in these falafals which taste just as good.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Rajma Falafal

Main Ingredients

Red kidney beans (rajma),, Garlic

Cuisine

Punjabi

Course

Starter

Level Of Cooking

Medium

Ingredients

  • Red kidney beans (rajma), Soaked, drained and boiled in plenty of water and
    1 cup
  • Garlic
    3 cloves
  • Salt
    to taste
  • Couscous, soaked
    1/4 cup
  • Fresh coriander leaves, finely chopped
    3-4 tablespoons
  • Fresh mint leaves, finely chopped
    2 tablespoons
  • Spring onion greens, finely chopped
    2 stalks
  • Roasted cumin powder
    1 teaspoon
  • Red chilli powder
    1 teaspoon
  • Black pepper powder
    1/4 teaspoon
  • Soda bicarbonate
    a pinch
  • Oil
    to deep-fr to deep fry

Method

Step 1


Finely chop garlic cloves and add little salt to it.

Step 2


Mix together rajma, couscous, coriander leaves, mint leaves, spring onion greens, garlic, roasted cumin powder, red chilli powder, black pepper powder, soda bicarbonate and salt in a bowl and mash lightly. Heat oil in a fryer.

Step 3


Divide the mixture into equal portions and roll them into round falafals.

Step 4


Gently slide them into hot oil and deep till half done. Drain on absorbent paper. Press them slightly.

Step 5


Reheat the oil and deep-fry the falafal till golden and crisp. Drain on absorbent paper.

Step 6


Transfer the falafals on the serving plate and serve hot.

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