New Update
| Main ingredients | Black beans, Garlic, White onions, Crushed black peppercorns, Cumin powder, Smoke paprika, Salt, Fresh flat parsley, Oil |
| Cuisine | Fusion |
| Course | Starters |
| Prep time | 6-8 hours |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 cups black beans, washed, soaked for 6-8 hours and drained
- 10-12 garlic cloves
- 2 small white onions, quartered
- Crushed black peppercorns to taste
- 1 teaspoon cumin powder
- ¼ teaspoon smoked paprika
- Salt to taste
- ½ cup fresh flat parsley leaves
- Oil for deep frying
- Lettuce leaves to serve
- Cherry tomato quarters to serve
- Hummus to serve
- Olive oil to drizzle
- Red chilli powder to sprinkle
Method
- Put black beans in a processor jar, add garlic cloves, white onions, crushed black peppercorns, cumin powder, smoked paprika, salt and parsley leaves and process to a coarse paste. Transfer the paste into a bowl.
- Heat sufficient oil in a kadai.
- Divide the black bean mixture into equal portion. Stuff each portion into a falafel maker, press it into the hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Spread some hummus on one side of a serving plate, spread some lettuce leaves on the other side. Arrange the falafels over the lettuce and garnish with cherry tomatoes. Drizzle some olive oil over the hummus and sprinkle some red chilli powder and serve.
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