FALAFEL MIXTURE
INGREDIENTS in Gram
SET -1
- Chickpeas Soaked – 433.2
- Edamame – 130.0
- Green Peas – 86.6
- Parsley – 75.8
- Coriander Leaf – 43.3
- Mint Leaf – 10.8
- Onion Red – 86.6
- Garlic – 21.7
SET -2
- Cumin Powder – 4.3
- Coriander Powder – 3.2
- Lemon Juice – 3.2
- Salt – 10.8
- Egg – 0.3
- Soda – 0.9
- Baking soda – 0.9
- Black Pepper – 1.6
- Gram Flour – 86.6
METHOD
- Pulse all ingredients (SET 1) together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that… but don’t over process, shouldn’t turning into hummus (paste).
- Once the mixture reaches the desired consistency, pour it out into a bowl and stir nicely to remove any large chunks left. Add SET-2 and mixed it nicely.
- Make a desired grammage patty by forming machine and flash fry.
- Flash Fry is very good process to give even cooking and colour to the product which is heavy and dense in texture.
- Again give them final fry and serve.
About Chef Sanjay Kumar:
Chef Sanjay Kumar is working as Executive chef at prestigious Abela & Co. LLC, a prestigious catering company in Dubai. It is a one of the very state of the art food factory which has the capacity to produce 50k meal per day. Prior to coming to Dubai, he was working as a Chef at Taj Sats flights kitchen in Mumbai, a unit of Taj group of Hotels and Singapore Airlines.
After completing his catering education he joined Hotel Hindustan International in Kolkatta as management trainee. He worked for various groups and enhanced his culinary skills. These include The Park – Kolkata, Beverly Hotel – Chennai, The Club (Holiday inn Mumbai) under leadership of prominent chef Chef Krishna Kumar (KK), Indage Hotel – Mumbai. He felt that he needs to enhance his culinary skills further in variety of cuisines, so he joined Cruise Liners for many years. Thereafter he returned back to India and joined Kambala hospitality under able guidance of CEO and MD Deepak Bassi. Later he joined Taj Sats flight Kitchen and enhanced his culinary skill under stalwart Chef Satish Arora and Rajeev Bansal. They have trained and empowered him to lead any team and ensure their welfare with organizational success.
Most important thing he learnt from them is that it’s one thing to be a good Chef. But it takes a very different approach and effort to be a Chef and a brand manager. It takes involvement in every aspect of food cycle, to be genuinely involved with guests, the team and the environment.
As a chef it’s his prime endeavour that the organizational goals and visualization take their due and appointed place in the true sense. And, in this role he always strives to be a good team leader. Menu genesis, Food styling, Kitchen planning and assisting others is an integral part of his portfolio. Training is yet another facet in which he involved himself because that’s where the real skill and productivity comes from. In all the areas that he has worked in- he welcomed and assists others for new ideas and target new products, concepts and going beyond targets in cost management, revenues, and quality & hygiene awareness.
Editor in Chief : Mewati SItaram
