I LOVE a mix of sweet and savoury, like pineapple on pizza or fruit in savoury salads… so this recipe is right up my alley! 😊 And who doesn’t love mango? My fave fruit of all time!
Hi Chetna. Just discovered your recipes today. Have never made falafel before. This recipe looks really delicious and thank you for such clear instructions. I am going to get the ingredients and make this!❤
Looks delicious! Are the green coriander leaves the same as what we call fresh cilantro here in the States? Also, was that a blender or a food processor that you used to “blitz” the mixture?
Those falafel look great! Sadly, green or under ripe mangoes aren't available where I live. Would a fairly sour apple (such as a Granny Smith) do instead?
Nice idea, and it makes sense for a desified falafel that also has coriander instead of parsley. One of my favorite falafel shops in Ann Arbor usually has a cauliflower pita, too (save when out of gobhi), and I see no reason not to mix falafel and gobhi. Folks add brinjal to falafel pitas all the time; why not gobhi? I am tempted to stuff these into pita, no chapati, with some toum, mango pickle, and probably tomato with curd on the side--not sure I if I would use tahini or not, might need to experiment.
Hello Chetna that looks amazing ❤😁😋 I will definitely try that but we don't have the small green mango at home we got the green and red mango at home the one from Tesco, I can still get my mum to buy the small green mango whenever she goes out for shopping, that is making my mouth watery 😂😋😍😁
I make my falafel in sort of flat little rounds. That way they can be shallow-fried. No fan over my stove makes for a greasy situation when I deep fry!
With high quality thermometers that can handle temps from -40°C to 250°C now readily available and reasonably priced, it might be an idea to give an actual temperature for the oil (I suppose you'd have to add °F for our American friends). (I use mine all the time for roast meats, steaks, fruit cakes, drinks, heating milk for winter cereals...)
@@FoodwithChetna Yes - with your experience I'm absolutely certain that's true. But for the rest of us *without* the experience, but *with* a thermometer, a number would be (at least) "comforting".
It's chick pea flour. If you can't buy it locally try online. I'm in the UK and it's widely available (even little local grocery shops) but I'm guessing you are somewhere else.
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I LOVE how real you are! How you are focused on teaching us to cook and not worried about what your wearing. ❤️😍 I wish we were neighbors!!
Such a creative recipe. All the flavors and combinations can definitly life one's mood.
I LOVE a mix of sweet and savoury, like pineapple on pizza or fruit in savoury salads… so this recipe is right up my alley! 😊
And who doesn’t love mango? My fave fruit of all time!
@FoodwithChetna Looks awesome ! We don’t have green mangos in my area. Can I sub with a tart Granny Smith apple?
Hi Chetna. Just discovered your recipes today. Have never made falafel before. This recipe looks really delicious and thank you for such clear instructions. I am going to get the ingredients and make this!❤
Oh my goodness Chetna I would love to try this!
It's so good!
I will cook that for sure! Thank you!
hope you will enjoy this
I'm definitely making this thanks Chetna.
My pleasure 😊
Looks delicious! Are the green coriander leaves the same as what we call fresh cilantro here in the States? Also, was that a blender or a food processor that you used to “blitz” the mixture?
You look warm & definitely comfortable Chetna so don't worry 😍 I'm here for the food 😋
Haha so glad to hear that!
Its treat to watch you cooking as well as listening especially ❤
Thank you so much 😀
That looks fantastic! I just saw the baby green mangos at the asian market, but didn't get any. Will have to go back!
So good!
Hi Chetna. These look so amazing. I wonder if I could shallow-fry them? Also, what is a good oil temperature for frying these little falafel?
Looks delicious can’t wait to make these but can I use mango powder as I can’t get the mango? If so how much?
Hi new here! Do you soak the chick peas from the can?
What a wonderful flavor combination for falafel! Thanks, Chetna
My pleasure 😊
Those falafel look great! Sadly, green or under ripe mangoes aren't available where I live. Would a fairly sour apple (such as a Granny Smith) do instead?
hmmmmm I would not add apple but how about mango powder (amchur) do you have any of that?
They look lovely. Are the chickpeas dried and just soaked overnight and not cooked?
I have the same question. Also the cauliflower is raw right ?
Looks delish…. Could I bake them in the oven instead of frying ?
You could try, they always taste different when baked
This is definitely a MUST TRY recipe. It sounds fab and oh my did you fry those falafels just perfectly!
They are!
Could a teaspoon or two of amchur substitute green mango? Also can these be cooked in an air fryer? Thanks Chetna.
Yes you can use 1 tsp mango powder instead and yes you can try the airfryer though I dont own one
Was the mango crisp because it was unripe, or is it just a type of mango that doesn't ripen?
Yes need unripe, crisp, sour mango for this
Nice idea, and it makes sense for a desified falafel that also has coriander instead of parsley. One of my favorite falafel shops in Ann Arbor usually has a cauliflower pita, too (save when out of gobhi), and I see no reason not to mix falafel and gobhi. Folks add brinjal to falafel pitas all the time; why not gobhi? I am tempted to stuff these into pita, no chapati, with some toum, mango pickle, and probably tomato with curd on the side--not sure I if I would use tahini or not, might need to experiment.
great
Really great
thanks
Chetna, The mix looks absolutely tantalizing..I like the idea of changing up the recipe. I found the audio comes and goes..😮. Thank you for making.
Sorry to hear about the audio
Looks delicious but I'm not sure I can find green mangoes where I live in the States. Any substitute you can suggest?
Can you find very hard rawish mangoes in your supermarkets?
@@FoodwithChetna perhaps, Thank you
Green Mango, not easy to find, would a cooking apple work?
you can skip that and add a dash of lemon juice
Can we use the yellow mango. I don't know where to buy the green mango?.. I'm in Australia.
Just use a slightly raw hard mango!
Hello Chetna that looks amazing ❤😁😋 I will definitely try that but we don't have the small green mango at home we got the green and red mango at home the one from Tesco, I can still get my mum to buy the small green mango whenever she goes out for shopping, that is making my mouth watery 😂😋😍😁
Hope you will enjoy this
@@FoodwithChetna I definitely will, thank you so much Chetna 😁🥰
I followed your recipe but what kind of blender you used ? I let you know how they come out 😮
Can you use tinned chickpeas?
I make my falafel in sort of flat little rounds. That way they can be shallow-fried. No fan over my stove makes for a greasy situation when I deep fry!
Sounds good
Please put recipe in description box
It will be on my website in the next few days
Would using chickpea flour instead of soaked chickpeas work?
Sadly not in this, you would need the bite and body of chickpeas.
With high quality thermometers that can handle temps from -40°C to 250°C now readily available and reasonably priced, it might be an idea to give an actual temperature for the oil (I suppose you'd have to add °F for our American friends).
(I use mine all the time for roast meats, steaks, fruit cakes, drinks, heating milk for winter cereals...)
I am more of a natural cook so just see if the oil sizzles its ready
@@FoodwithChetna Yes - with your experience I'm absolutely certain that's true.
But for the rest of us *without* the experience, but *with* a thermometer, a number would be (at least) "comforting".
Looks delicious! What is gram flour made of? I would love recipe
It's chick pea flour. If you can't buy it locally try online. I'm in the UK and it's widely available (even little local grocery shops) but I'm guessing you are somewhere else.
Its made of chana dal, you can find it in any super market, asian or normal
What is gram flour? Assuming not AP flour and texture is probably key to make it bind.
Chickpea flour
👍😀
Thanks
👍😋
Was that Indian mango?
Yes
I was just wondering it seems like there's corn in these
Ilov you 🌷🌷🌷
🤗
Mate you should see what I'm wearing. Nothing to worry about