Baked Falafel (Mini-)Burgers

These were from the recipe of Proportional Plate. I mostly followed the recipe, but managed to add too much salt! Even so, I'm sure I'll make it again, as that's what I'd call "operator error" (= my fault 😄). The technique was easy, especially since it called for canned chickpeas. The instructions for baking also worked well. I noticed that the end result was a bit fragile and easily crumbled, but once I realized that, I just handled them with care. I'm not sure if they're meant to be that way, or I did something wrong. They were tasty, anyway! I enjoyed the Falafel with rice, as well as with veggies and yogurt (not shown; added after pic was taken).

Proportional Plate Website, Baked Falafel Burgers

Zucchini & Carrot Koftas

These were made in an ebelskiver pan rather than deep-fried. The recipe is from Just a Girl from Aamchi Mumbai. These weren't actually crisp, as I didn't quite manage to squeeze all the water out of the veggies. However, I liked the flavor, and didn't mind. It was a nice way to get one's veggies! 

Just a Girl from Aamchi Mumbai Website, Zucchini & Carrot Koftas

Sookha Veggie "Keema" 

(made from store-bought veggie crumbles)

I made this based on Julie Sahni's recipe for ground meat Keema in Indian Regional Classics. It's basically the veggie crumbles, spices, green peas, and tomato. I realized I didn't have any tomatoes (canned or fresh), so I used leftover frozen tomato paste, instead. It worked! Here it is featured on toast.

I had been told to eat more protein, and advised to try veggie burgers from the store. I eventually decided on these crumbles, which have protein from different sources that's supposed to be "complete." I'd never made any version of Keema before, and it seemed appropriate. It's nice to have an additional protein source, that's useful for new recipes! (You could also use crumbled-up veggie burgers from the store, or crumbled-up falafel, vada, or other similar legume dishes.)

Veggie Kofta Curry "Meatballs" & Spaghetti

This is based on the Paneer Kofta Curry recipe from Archana's Kitchen. In place of the paneer (Indian cheese), I used (firm?) tofu, to make the veggie kofta meatballs. The package of tofu made so many, that after baking them, I put some away for another time. The rest were further cooked for a few minutes in an easy-to-make tomato curry sauce. It's not too spicy (unless you want it to be!), but is very satisfying.

I decided that this curry sauce would be very good on pasta. This got me to thinking about spaghetti and meatballs. I made spaghetti, and after draining it, added some of the curry sauce, cooking them together for a few minutes. 

If the sauce were thick enough, this dish could make a good meatball sandwich filling. If you break up the koftas into smaller pieces, it could even work as chili or sloppy Joes. A very versatile and delicious recipe!

Archana's Kitchen Website, Paneer Kofta Curry Recipe

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