Spinach Falafel

• 1.5 cups soaked split bengal gram
• 2 tsp besan
• 1 inch ginger
• 4 garlic cloves
• A handful of spinach
• A handful of coriander leaves
• 1 tsp sesame seeds
• 2 small green chillies
• Salt to taste
• Oil for deep frying

Step 1

In a mixer, coarsely grind the spinach, soaked Bengal gram, garlic, ginger, coriander leaves and green chillies.

Step 2

To this add the sesame seeds and mix well.

Step 3

The mixture should not be too wet or too dry. If it is runny then add besan powder to make it thicker. Add water if too dry.

Step 4

Make a little ball out of the mixture in your palm and check if it holds.

Step 5

Heat a kadhai with sufficient oil to fry. Drop the balls one by one and cook for 3-4 min on a medium flame. A high flame burns the falafel and a low flame will break the falafel apart.

Step 6

Take out on absorbent paper and serve with mint chutney or sauce.

Nutritional Information

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