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Recipe Collection

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Prep time: 15 minutes

Cook time: 15 minutes

Yield: 2 dozen

Indian cuisine, famous for crisp fried specialties like samosas, pakoras and piaju, are fine reminders of the miracle of the oil. We also enjoy fancy confections made from milk, sugar, flavorings and nuts.


  • 1 pound onions (or very small cauliflower florets)
  • Batter
  • 1 bunch fresh cilantro
  • 1¼ cup chickpea flour
  • ½ cup water
  • ¼ teaspoon turmeric
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • Pinch of chili powder
  • 1 cup olive oil
  • Lemon juice, for serving


  • Slice onions in food processor. Set aside. Chop cilantro in processor. Add rest of ingredients for batter and mix together. Add onions and mix with a couple of quick pulses.
  • Heat oil in skillet or deep pot. Shape batter into rounds like falafel balls. Batter will be a little loose. Drop in oil. Turn over to make sure golden brown and crisp on both sides. Remove with slotted spoon and drain on paper towels. Sprinkle lemon juice on top before serving (optional). Serve warm as appetizer or snack.

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