Crispy Chickpea-Cauliflower Falafels with Dill

Instructions

1. Soak chickpeas overnight (10–12 hrs), then boil until soft. Drain well.
2. Blanch cauliflower florets in hot water for 2–3 minutes and drain thoroughly.
3. Add blanched cauliflower, boiled chickpeas, chopped green chilies, and finely chopped dill to a food processor. Pulse coarsely until combined but still textured.
4. Transfer the pulsed mixture to a bowl and mix in turmeric powder, cumin powder, coriander powder, and salt to taste.
5. Prepare a slurry by mixing rice flour and chickpea flour with a bit of water until smooth.
6. Combine the slurry with the chickpea-cauliflower mixture and mix well to form a soft dough.
7. Grease your hands lightly and shape the dough into desired cutlets or falafel patties.
8. Heat oil in a pan for shallow frying over medium heat. Fry the shaped falafels until golden and crispy on both sides.
9. Serve hot with a yogurt dip, chutney, or incorporate into wraps and bowls.