Turmeric-Spiced Falafel with Brown Rice Recipe

Hare Krishna Turmeric-Spiced Falafel is a Middle Eastern favorite with a Hare Krishna twist—these turmeric-spiced falafels are baked instead of fried and served with a side of brown rice and tahini sauce.

Turmeric-Spiced Falafel with Brown Rice Recipe offered to Krishna on a thali with fresh cilantro, lemon, and side.

Pair with a cucumber raita for a refreshing contrast.

Serving Suggestions

Hare Krishna Turmeric-Spiced Falafel can be enjoyed with:

  • Tahini Sauce: Serve with a creamy tahini sauce for dipping.
  • Cucumber Raita: Pair with cucumber raita for a cooling contrast.

These serving suggestions enhance the taste of meals and foster a sense of community and togetherness when shared with fellow devotees.

Recipe Yield

This recipe makes approximately 4 servings. Serve it hot for the best taste and texture.

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Turmeric-Spiced Falafel with Brown Rice Recipe

Hare Krishna Turmeric-Spiced Falafel is a flavorful and nutritious dish, inspired by the principles of bhakti yoga. This recipe uses chickpeas and turmeric to create a baked falafel that is both satisfying and healthy. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.

  • Author: Chandra-Vadana Chaitanya das
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Hybrid
  • Method: Bake
  • Cuisine: Middle Eastern-Indian Fusion
  • Diet: Vegetarian

Ingredients

Scale

For the Falafel:

  • 1 1/2 cups cooked chickpeas (240g)
  • 1/2 cup fresh parsley, chopped (20g)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon hing (asafoetida)
  • Salt to taste
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons chickpea flour (optional, for binding)

For the Brown Rice:

  • 1 cup brown rice (200g)
  • 2 cups water (480 ml)
  • 1/2 teaspoon salt

Instructions

  1. Cook the Brown Rice: In a medium pot, combine brown rice, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 30-35 minutes until rice is tender. Fluff with a fork and set aside.
  2. Prepare the Falafel Mixture: In a food processor, combine cooked chickpeas, parsley, turmeric, cumin, coriander, hing, salt, olive oil, and lemon juice. Pulse until well combined but not completely smooth. If the mixture is too wet, add chickpea flour to bind.
  3. Form the Falafel: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Form the chickpea mixture into small patties or balls and place on the prepared baking sheet.
  4. Bake the Falafel: Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden and crispy on the outside.
  5. Serve Hot: Serve the turmeric-spiced falafels hot with brown rice and your favorite side dish.

Notes

  • Variation: Add finely chopped spinach or cilantro to the falafel mixture for extra flavor.
  • Storage: Store any leftover falafels in an airtight container in the refrigerator for up to three days. Reheat before serving.

Nutrition

  • Serving Size: 3 falafels with rice
  • Calories: 350 kcal
  • Sugar: 2g
  • Sodium: 200mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 50g
  • Carbohydrates: 0g
  • Fiber: 10g
  • Protein: 12g
  • Cholesterol: 0mg

Hare Krishna Maha Mantra