Rajma Falafal

Rajma replaces kabuli chana in these falafals which taste just as good. Generally falafels are prepared using chickpeas but we have replaced chickpeas with kidney beans. Quick way to make 'rajma' falafel. Kids are not very fond of eating but they like it when the same food is presented in a different manner. Let's try the commonly cooked 'Rajma' in a new form. This recipe is from FoodFood TV channel

By Sanjeev Kapoor 07 Mar 2019 in Recipes Course

New Update

Main Ingredients	Red Kidney Beans, Garlic
Cuisine	Fusion
Course	Snacks and Starters
Prep Time	11-15 minutes
Cook time	16-20 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Veg

Ingredients list for Rajma Falafal

1 cup Red Kidney Beans soaked, boiled, drained and lightly mashed
3 cloves Garlic
to taste Salt
¼ cup Couscous cooked
3-4 tablespoons Fresh coriander leaves finely chopped
2 tablespoons Fresh mint leaves finely chopped
2 stalks Spring onion greens finely chopped
1 teaspoon Roasted cumin powder
1 teaspoon Red chilli powder
¼ teaspoon Black pepper powder
a pinch Soda bicarbonate
to deep fry Oil

Method

Finely chop garlic cloves and add little salt to it.
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.
Divide the mixture into equal portions and roll them into round falafals.
Gently slide them into hot oil and deep till half done. Drain on absorbent paper. Press them slightly.
Reheat the oil and deep-fry the falafal till golden and crisp. Drain on absorbent paper.
Transfer the falafals on the serving plate and serve hot.

#Couscous #Fresh coriander leaves #Fresh mint leaves #Garlic #Oil #Salt #Spring onion greens