A favorite road side snack, with a crispy exterior while the inside is soft and succulent.
Ingredients
vegetarian 6 servings
450 gms. Gorbanzo Beans, dry
3 cloves Garlic
½ tsp Baking Soda
2 tsps. Coriander powder
1 tsp Black Pepper, ground
2 tsps. Cumin powder
1 no. Onion, chopped
4 nos. Spring Onion, chopped
2 tbsps. Coriander leaves
Salt to taste
Vegetable Oil for frying
Red Chili Powder for garnishing
1 bunch Parsley, chopped
Directions
Soak the chick peas overnight in a plenty of water.
Drain well and grind in a food processor, add onion and parsley and grind for few seconds more.
Now add the remaining ingredients and mix well. Keep this mixture in a refrigirator for 30 minutes.
With the wet hands, shape a dessertspoonfull of the mixture into a patty 4cm round.
Heat the oil and deep fry the falafels until golden brown. Drain on kitchen paper.
Sprinkle paprika lightly and serve.
Falafels can also be used in sandwiches with a spread of sesame paste on bread slices followed by tomato slices and pickled (in vinager) the pieces of cucumber, beetroot and whole green chillies.