Yields- 25 Falafels
Chickpea / Chole - 1 cup
( soak the chickpea overnight in water, next day drain out the water completely and pat it dry, make sure there is no water)
Chopped fresh coriander leaves a handful
Chopped fresh parsley a handful
Garlic - 2
Lemon juice - 1 tsp
Chopped onion - a handful
All purpose flour - 2 tbsp
( this is used just for binding you can replace with bread crumbs but there will be a slight change in the outer texture)
Baking soda - 1/4 tsp
Salt to taste
Chilly powder - 1/2 tsp
Pepper powder - 1/2 tsp
Coriander powder - 3/4 tsp
Jeera/Cumin powder - 1 tsp
Oil to deep fry
Take a food processor add all the mentioned above ingredients except the baking soda and all purpose flour.
Pulse until you get a coarse crumb texture.Do not add any water while grinding the mixture must be dry.
Transfer into a bowl and keep it fridge for 10 minutes.
Remove from fridge add the all purpose flour and baking soda mix well and divide the mixture into equal size balls.
Slightly flatten the balls,
Heat oil in a pan and deep fry in batches till golden brown,crisp and cooked on all sides.
Fill Pita pockets with Falafel,shredded lettuce,cucumber,tomato,shredded cabbage drizzled with tahini sauce or garlic sauce and serve immediately,
a) Sesame seeds can be added for the mixture if you like.
b) Bread crumbs can be added instead of all purpose flour.
c) Best served hot or warm.
d) Do not over pulse and grind the mixture to a smooth mixture.
e) Do not use canned chickpea for this recipe.
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