Falafel

Falafel is a fried legume fritter, which had its origin in Egypt. It is traditionally an Arabic food, served along with hummus and tahini sauce or stuffed into pita along with vegetables, pickles, hummus etc.

Preparation: 

• Soak dry Garbanzo beans or Chickpeas in water with a teaspoon of baking soda. Do not use canned chickpeas. Soak overnight. 
• Drain and grind coarsely along with the chopped onions, parsley, all the spices and salt. Do not add water. 
• Remove the mix from the food processor into a bowl. Mix well. Remove the chickpeas which are still whole. 
• Refrigerate the mix for an hour. 
• Roll into lime-sized balls and deep fry. 
• Drain on a paper towel. 
• Allow to cool. Now it is ready to be served. 

Ingredients: 

Dry Chickpeas (kabuli channa) - 500 grams 

Baking soda - 1 tsp 

Coriander powder - 1 tsp 

Cumin powder - 1 tsp 

Black pepper (whole) - 1/4 tsp 

Red chilly powder - 1/4 tsp 

Salt -1/2 tsp 

Garlic cloves (roasted) - 5 

Onion - 1 small, chopped

Parsley leaves chopped - 3 - 4 tablespoons 

• Note: If you are unable to roll the coarsely ground mix into balls. Add  one or two tablespoon of flour and mix thoroughly.
• You can also use equal quantities of chickpeas and green gram (moong) instead of using chickpeas alone.