It was my husband’s idea to have fried rice ad falafel for lunch. I was not sure how the combination is going to be, but it was awesome. Usually he needs ketchup with fried rice, but he was so happy with the falafel, he didn’t have the ketchup!

Fried rice

 

Ingredients

 

2 cups cooked rice

½ cup cut cabbage

½ cup green peas

½ cup sprouts

½ cup cut carrots

1 tbsp pickled olives

2 tbsps oil

1 tbsp white vinegar

1 tbsp soya sauce

Salt to taste

Instruction

 

• Heat the oil in a pan, add the green peas and cut carrot. Keep the flame high and keep stirring the vegetables for about half a minute
• Now add the sprouts, then the cabbage. You need to stir continuously and let the vegetables cook on high flame. When they are cooked, but still crunchy, reduce the flame.
• Add the soya sauce, vinegar and then the rice and salt. Mix well and remove from the fire. Now mix in the olives.

 

Falafel

Ingredients

 

1 cup Bengal gram or chick peas, soaked overnight and drained

1 onion cut into small pieces

4 cloves of garlic

1 tsp jeera (cumin)

½ tsp turmeric powder

½ tsp red chilli powder

1 tsp coriander powder

8 black pepper corns

¼ tsp cardamom powder

Salt to taste

Oil for frying

Instruction

 

• Put the soaked, drained chick peas in a grinder and do pulse grinding twice.
• Add all other ingredients and grind, it should not become a paste, but slightly rough in consistency. I did this in the morning and had to prepare the falafel for lunch, so I kept the ground mix in the refrigerator for about three hours.
• Heat oil in a kadai. When it starts smoking, keep the flame medium.
• Take a small quantity of the chick pea mix in your palm, squeeze it and remove any excess water, roll into a ball and lightly flatten it.
• Gently slip it into the hot oil and deep fry, turning it upside down, to cook from both sides. You have to slip it into the oil carefully, or it may break.
• It still it breaks, you can mix in a small amount of flour for better binding. I did not have to do this.