Crispy Chickpea & Masoor Dal Falafel

Crispy Chickpea & Masoor Dal Falafel is your new go‑to snack that feels like a crunchy hug of protein‑packed goodness. A blend of soaked chickpeas, lentils, fresh ginger, garlic, and a splash of coriander makes each bite burst with earthy, zesty flavor, while chickpea and cornflour give it that irresistible golden crunch. In just about 30 minutes you’ll have a batch of perfectly crisp balls ready to be devoured with a beetroot‑yogurt dip-easy, quick, and totally addictive.

Ingredients

• 1 cup chickpeas (soaked overnight)
• 1 cup masoor dal (soaked 3–4 hrs)
• 1-inch ginger
• 3–4 garlic cloves
• A handful of coriander leaves
• 2 tbsp chopped spring onions (for blending) + 2 tbsp extra for mixing
• 2 tbsp chickpea flour (besan)
• 1 tbsp cornflour
• ½ tsp cumin powder
• ½ tsp coriander powder
• Salt to taste

Instructions

1. Drain soaked chickpeas and masoor dal.
2. Blend with ginger, garlic, coriander leaves, and 2 tbsp spring onions into a coarse paste — use very little water if needed.
3. Mix in chickpea flour, corn flour, extra chopped spring onions, spices, and salt. Adjust consistency to hold shape.
4. Shape small balls or patties.
5. Heat a paddu pan, drizzle minimal oil, and cook on low flame until golden and crisp on all sides.
6. Serve warm with a beetroot & cucumber yogurt dip or any chutney you like. 💚

Tips & Notes

✨ Optional: Bake or air-fry for an even lighter version.