Ingredients:
- Chickpeas - 1 cup
- Garlic cloves, minced - 4 or 5 nos
- Onion, chopped - 1 nos
- Pepper powder - 1/2 tbsp
- Cumin powder - 1 tbsp
- Red Chilli powder - 1 tbsp
- Lemon juice - 1 tbsp
- Baking powder - 1 tbso
- All purpose flour - 4 tbsp
- Cilantro - 2 big handfuls of fresh leaves
- Salt as needed
- Vegetable oil, for frying
Preparation:-
- Soak chickpeas overnight. After chickpeas are soaked, drain well, Set aside.
- Chop onion with the food processor.
- Then add chickpeas, garlic, pepper powder, cumin powder, red chilli powder, baking powder, all purpose flour, lemon juice,cilantro and salt in a food processor.
- Pulse for 30-40 seconds until it reaches a coarse texture. No water is added.
- Transfer the mixture to a large bowl .Cover and leave it in the fridge for at least 1 hour.
- Take small portions and make a balls. Set aside.
Deep - Fried Chickpea Balls:-
- Heat oil in a sauce pan/Wok.
- Drop the balls into hot oil and fry the falafels until golden brown on all sides, about 3-4 minutes on each side.
- When falafels are done, transfer to paper-towel-lined plate to drain. Serve hot.
Baked Chickpeas Balls:-
- Preheat the oven to 375°F: Brush or rub a baking sheet with a thin layer of olive oil.
- Place the chickpea balls on a greased baking tray and bake for 30 minutes or until golden brown on both sides.
- Serve hot with Tahini sauce, hummus, Yogurt etc.
Ingredients:-
- Sesame Seeds - 1 cup
- Garlic powder - 1/2 tbsp
- Lemon juice - 1 tbsp
- Salt as needed
- olive oil - 1 tbsp
Preparation:-
- Toast sesame seeds on low heat in a skillet for 10-15 minutes until seeds are toasted. Let it cook for about about 10-15 minutes.
- Add sesame seeds into a food processor then process for a min, or until crumbly.
- Add lemon juice, garlic powder, olive oil and little salt and pulse for a couple more mins.
- Keep pulsing all the ingredients until you reach a smooth, creamy consistency. Not too thin or too thick.
- Serve it as a dipping sauce.
Ingredients:-
For omelet:-
- Eggs- 4
- Milk- 1 cup
- Salt - as needed
- Olive oil - 1 tbsp
- Pepper powder - 1/2 tbsp
- Turmeric powder - 1/2 tbsp
For stuffing:-
- Onion, sliced - 1
- Capsicum, sliced - 1
- Asparagus, chopped - 5 or 6 nos
- Mushroom, sliced - 10 to 15 nos
- Tomato, chopped - 1
- Garlic, minced - 1 tbsp
- Pepper powder - 1 tbsp
- Cheddar cheese - 1 cup
- Salt as needed
Preparation:-
1.To make Omelet:-
- Whisk together eggs, milk, salt, pepper powder and turmeric powder until really really frothy.
- Heat the flat pan/tawa and Spray olive oil for extra non-stickness.
- Once the pan is hot and sizzly, pour the whisked egg into the pan, swirling until the bottom of the pan is fully covered and even;
- Once cooked on all edges, flip over with a spatula; season again, and turn off the burner.
2. To make Stuffing:-
- Heat a olive oil in a pan, add Onion, Asparagus, Tomato Capsicum ,Mushroom, pepper powder and salt, saute for few minutes.
- Add cheddar cheese and saute for 2 minutes. Remove from pan and set aside.
3. To Serve:-
- Remove the cooked egg from the pan and onto a plate.
- Put asparagus and mushroom mixture at one end, roll as tight as you can the egg over top the mixture, forming a roll, until you get all the way to the other side.
- Serve hot with ketup.
