A portion of my morning was spent running errands in the city, and by the time I returned home it was time to begin preparation for the next meal. I had picked up a few huge jalapeños, perfect for stuffing. Shortness of time called for taking a shortcut or two.
I had in mind to bake the peppers stuffed with a falafel batter, but there was only a partial package of instant falafel mix left in the pantry. Not a problem. The South Indian Vada has many similarities with the Middle Eastern Falafel, and I had plenty of instant vada mix. One could reason that vada and falafel are regional variations of each other. Ingredients for both are based on legumes, chickpeas being one they have in common, and both are traditionally deep fried. I won’t be doing that.
To the two batter mixes I added finely chopped onion, curry leaf/melon seed/moringa pesto and finely chopped Serrano chile (I had already determined that the jalapeños were very mild).
For a portion of the liquid I used the byproduct from when I hollowed out tomatoes the other day for stuffing.
The stuffed jalapeños were baked at 400ºF until the peppers were soft and a toothpick inserted into the falafel/vada filling came out clean.
The leftover batter was used to make patties.