In a food processor, pulse the cabbage until they are finely shredded.
Half cabbage shredded - Approx 2 cups
Transfer the cabbage shreds to a cheese-cloth lined colander or a large mesh strainer and let sit for 30 minutes.
Mix the following ingredients in a food processor: Chickpeas, nutritional yeast, salt, red chili powder, turmeric powder, garlic powder mix well.
1 tablespoon nutritional yeast, 1 teaspoon red chili powder, ½ teaspoon turmeric powder, Salt, ½ cup cooked chickpeas, 1 teaspoon garlic powder
Squeeze out as much water as possible from the cabbage and add the Chickpea mixture.
Mix by hand and add gram flour gradually, to get the right consistency to make round shaped balls.
¼ cup gram flour / Besan
Grease hands with a little bit of oil. Scoop out small bits of the mixture onto your palms and form little balls. I like to use a tablespoon measure for each scoop so that they come out even.
Now place the "appe pan" on medium heat with a drop of oil in every slot. As the oil heats up, place the kofta balls and fry evenly. After about 2 minutes, turn them over to the other side.
Fry until golden brown on all sides.
Set aside until gravy is ready.