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Recipe : Walnut Falafel with Mango Pickles


For the falafel:
250g dried green split peas
2 onions
2 garlic cloves
1 small green chili pepper
½ bunch of coriander
1 teaspoon baking soda
40g California walnuts
50g chickpea flour (alternatively wheat flour)
Oil for frying

For the pickles:
1 mango
1 small green chili pepper
2 teaspoon oil
½ teaspoon turmeric
1 tablespoon brown sugar
1-2 tablespoon white wine vinegar
40g California walnuts


  1. Soak all peas overnight in cold water.
    2. For the falafel, peel and chop the onions and garlic. Rinse chili pepper and chop finely. Rinse the coriander, separate the leaves and chop finely. Drain the peas and then purée with the onions, chili pepper, garlic and turmeric in a blender. Season the mix with salt and stir in baking soda. Chop walnuts and roast them briefly. Then mix walnuts and flour with the peas to form balls from the dough. Heat the frying oil to 160°C and fry the balls for 3-5 minutes until golden brown. Let them dry on paper towels.
    3. For the pickles, peel the mango, remove the pulp from the stone and cut into dices. Wash the chili pepper and chop finely. Heat oil and sauté the chili pepper briefly. Add turmeric and mango, then sprinkle with sugar and let it stew for about 1-2 minutes. Add vinegar and raise heat for a minute.
  1. Chop walnuts, toast them in a small pan and mix them with the pickles. Serve the falafel with the mango pickle.


By Chef Sabyasachi Gorai

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