Tamil Nadu x Lebanon
Chana dal falafel with tahini chutney
Half masala vadai, half falafel, fully gone before the chutney bowl is empty.
40 minTime
18 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original473kcalsame
18 gproteinsame
13 gfibresame
40minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Drain the dal and chickpeas well and spread on a towel for 10 minutes.
- 2Pulse the dal and chickpeas with the onion, ginger, 2 chillies, curry leaves, half the coriander, parsley, fennel, cumin, coriander powder and salt until coarse, like couscous.
- 3Stir in the baking soda, shape into 16 small discs and rest 10 minutes.
- 4Heat the oil in a kadai on medium heat to 175°C. Fry in batches for 4 minutes, turning once, and drain.
- 5Blend the tahini with the mint, remaining coriander, last chilli, lemon, garlic, salt and cold water until smooth and pale green.
- 6Serve the fritters hot with the chutney.
Serve it like this
Stack the fritters in a loose pyramid on a banana leaf or board, with a small bowl of tahini chutney and lemon wedges alongside.