How to make Mixed Sprouts Falafel Burger - SK Khazana -
A unique twist to the popular falafels! Mixed sprouts enrich the nutritional quotient of the dish as they are high in protein, antioxidants, vitamins and minerals. Enough reasons to definitely try making this at home!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mixed sprouts (मिक्स्ड स्प्राऊट्स ), Chickpeas
Cuisine : Middle Eastern, Fusion
Course : Snacks and Starters
For more recipes related to Mixed Sprouts Falafel Burger - SK Khazana checkout Mixed Sprouts Cups, Kolhapuri Missal Pav, Spicy Sprouts Sandwich, Sprouts and Methi Thepla - SK Khazana . You can also find more Snacks and Starters recipes like Chicken Puff Cream Corn Keerai Vada Mung Dhirade
Mixed Sprouts Falafel Burger - SK Khazana Recipe Card
You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.
Prep Time : 7-8 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Mixed Sprouts Falafel Burger - SK Khazana Recipe
Mixed sprouts 1 1/2 cups
Chickpeas soaked 1 cup
Whole wheat burger buns 4 mini
Garlic chopped 1 tablespoon
Fresh coriander leaves chopped 2 tablespoons
Fresh parsley leaves chopped 2 tablespoons
Bread crumbs 1/4 cup
Paprika powder 1 teaspoon
Cumin powder 1 teaspoon
Salt to taste
Crushed black peppercorns 1/2 teaspoon
Baking soda a small pinch
Butter for toasting to cook
Sauce
Hung curd 1/2 cup
Tomato ketchup 1/4 cup
Fried garlic 1 1/2 teaspoons
Salt to taste
Crushed black peppercorns to taste
Toppings
lettuce leaves 4
Onion slices 4
Tomato slices 4
Micro greens as required
Method
Step 1
In a food processor, add mixed sprouts, chickpeas, garlic, coriander leaves, parsley leaves, and breadcrumbs and grind to a coarse mixture.
Step 2
Add paprika powder, cumin powder, salt, crushed black peppercorns, baking soda and grind till well combined.
Step 3
Divide the mixture into equal portions and shape them into patties.
Step 4
Heat sufficient oil in a kadai, slide in the patties and deep fry till golden brown and crisp. Drain on an absorbent paper.
Step 5
Heat butter in a non-stick tawa, slice mini burger buns and place them on the tawa. Take them off the heat.
Step 6
To make the sauce, take hung curd in a bowl, add tomato ketchup and fried garlic, salt and crushed black peppercorns and mix well.
Step 7
Place a lettuce leaf on the bottom slice of the buns, place the prepared patty, add onion slices and tomato slices. Sprinkle salt, add micro greens on top and apply sauce on top slice of the buns and cover the burger.
Step 8
Secure with a toothpick and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
