It is easier to explain what they are not than what they are. They are not vada/vadai nor are they falafel, but they are somewhere in the vicinity.
A couple days ago I started some green chickpeas sprouting with the intention of using them to make falafel.
I ground the sprouted chickpeas adding a little lemon juice, water and white balsamic vinegar as needed to facilitate blending.
To the ground chickpeas I added cumin, onion, garlic, kosher salt and a homemade chutney consisting of cilantro, green chilis, coconut, white balsamic vinegar and fried mustard seeds, curry leaves and asafetida (as best I remember).
I was about to add semolina to the batter when I thought, why not add some instant Upma mix whose main ingredient is semolina?
Just before cooking these little nuggets I whisked in some baking soda.
Both vada and falafel are traditionally deep fried. I chose to bake these in greased mini muffin tins. I also spritzed the top of the batter with olive oil.
When an inserted toothpick came out clean I flipped them over and placed them back in the oven to crisp all the way around.
I started some peanuts sprouting about the same time as the green chickpeas. They were included in today’s salad. A spray of white wine vinegar is a good way to keep salad ingredients fresh.
The sprouted green chickpea nuggets turned out great, crisp on the outside and soft on the inside. Faye and I agreed that sprouted peanuts are good in a salad but preferably not so many next time.