Chickpea-Cauliflower Falafels with Dill (No Onion Garlic)

Instructions

1. Soak dry chickpeas overnight for 10-12 hours, then boil them until they are soft.
2. Blanch cauliflower florets in hot water for 2-3 minutes, then drain them well.
3. In a food processor, combine the blanched cauliflower, boiled chickpeas, chopped green chilies, and finely chopped dill leaves. Pulse coarsely until the mixture is well combined but still has some texture.
4. Transfer the pulsed mixture to a bowl. Add turmeric powder, cumin powder, coriander powder, and salt to taste. Mix everything thoroughly.
5. In a separate small bowl, prepare a slurry by mixing rice flour and chickpea flour (besan) with a small amount of water until smooth.
6. Add the prepared slurry to the chickpea-cauliflower mixture and combine well to form a soft, pliable dough.
7. Lightly grease your hands with oil and shape the dough into small cutlets or traditional falafel patties.
8. Heat oil in a shallow pan over medium heat. Carefully place the shaped falafels in the hot oil and shallow fry until they are golden brown and crispy on both sides.
9. Serve the falafels hot with your favorite yogurt dip, chutney, or incorporate them into wraps and bowls for a complete meal.