Vegetarian Kofta Balls (Tomato Sauce Sep. Recipe)

• 2 cups cauliflower (grated)
• 2 cups cabbage (grated)
• 1 1/2 cups garbanzo bean flour or 1 1/2 cups wheat flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon garlic powder or 1/2 teaspoon hing
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander powder
• 1/2 teaspoon turmeric
• 1 pinch cayenne
• oil (for deep frying) or ghee (for deep frying)

1. Heat oil in a wok or 2-quart saucepan.
2. Combine all ingredients in a bowl. Roll 24 balls, 1" in diameter.
3. Place as many balls in the oil as possible, leaving enough room for them to float comfortably; fry over medium heat for 10 minutes, until the kofta is rich golden brown.
4. Drain in colander.
5. Place the kofta in the tomato sauce (separate recipe posted or use your own) for 5 minutes before serving.
6. If after sitting the kofta soaks up most of the sauce, add a little water to produce more liquid.
7. Serve with cooked spaghetti.

cauliflower, cabbage, garbanzo bean flour, salt, garlic, garam masala, ground cumin, ground coriander powder, turmeric, cayenne, oil

Taken from www.food.com/recipe/vegetarian-kofta-balls-tomato-sauce-sep-recipe-173952 (may not work)