Print

Turmeric-Spiced Falafel with Brown Rice Recipe

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

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

Find it online: https://harekrishnarecipes.com/recipes/hybrid-menu/turmeric-spiced-falafel-with-brown-rice-recipe/