Ingredients:
Pickled Veggies:
- 4 cups (950 ml) shredded cabbage
- 2 cups (470 ml) shredded carrots
- 1-2 green chilies, thinly sliced
- Salt
- ¼ cup (60 ml) vinegar
Falafel:
- Oil for deep frying
- 8 ounces (227 g) dried chickpeas, soaked overnight in cold water
- 9 ounces (255 g) dried green lentils, soaked overnight in cold water
- 1 large yellow onion, roughly chopped
- 3 garlic cloves
- ½ cup (120 ml) parsley, roughly chopped
- 1 cup (240 ml) cilantro, roughly chopped
- ¼ cup (60 ml) mint, roughly chopped
- 3 tablespoons (45 ml) garam masala
- ½ ounce (14 g) baking powder
- 3 ounces (85 g) chickpea flour
- Salt
Green Chutney:
- 1 bunch cilantro, leaves and tender stems
- ½ bunch mint, leaves
- 1-2 small green chilies
- 1 clove garlic
- ½ inch (1.25 cm) ginger
- Salt
- 2 lemons, juice
- ½ cup (120 ml) yogurt
- 1 tablespoon (15 ml) honey
Method
For the Pickled Veggies:
In a bowl, combine the cabbage, carrots, chilies, salt, and vinegar, then mix well and set aside.
For the Falafel:
Heat a large pot of oil to 350 F (175 C).
Drain the chickpeas and lentils well.
In a food processor, pulse the chickpeas, lentils, onion, garlic, parsley, cilantro, mint, garam masala, chickpea flour and baking powder into a chunky paste. Season with salt and transfer to a bowl.
Using two spoons, shape the falafels into little eggs and drop them directly into hot oil. Fry until quite dark and crispy, around 3-4 minutes. Transfer to a paper towel lined plate.
Meanwhile, make the Green Chutney:
In a food processor, combine the cilantro, mint leaves, yogurt, honey, green chilies, garlic, ginger, salt, vinegar, and enough water to blend the mixture into a thin paste. Blend until smooth.
Transfer to a bowl and reserve.
Serve falafels on a plate beside the marinated vegetables. Drizzle with the green chutney.
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