Recipe by Agnes Dsouza
Steps:
Ingredients:
1 cup chickpeas (uncooked, soaked for 8 hours)
1 cup chickpeas (uncooked, soaked for 8 hours)
salt as needed
4 green chilies
1 big onion
1" ginger
1 tsp hing
1 tsp hing
7 garlic cloves
1/2 lemon (juice)
2 handful of coriander leaves (chopped)
2 tsp jeera powder
1/2 tsp turmeric powder
1/2 tsp black peppercorns
1/4 cup besan/chickpea flour
2 1/2 tbsp kashmiri chilli powder
1-2 tbsp oil for frying
Steps:
- Soak the chickpeas for at least 8 hours in water.
- Rinse the chickpeas 2-3 times and leave it in a strainer for about 10 minutes.
- In a food processor or grinder, roughly grind the chickpeas and salt for about 20 seconds.
- Then open the lid and add the onions, green chillies, ginger, garlic, coriander leaves, lime juice, hing, cumin powder, turmeric and blend for about 30 seconds.
- Open the lid and add chickpea flour, cumin powder and chilli powder and blend for about 30 seconds again. (see notes)
- Transfer the falafel mix into a bowl and mix well with your hands. Press it down and cover for 10 minutes.
- Take about 1 - 1/2 tbsp and roll into a round shape, and press down to make a patty.
- Heat a pan with 1 tbsp oil and coat the pan well.
- Reduce to low flame, and add falafels (dont overcrowd) and fry on both sides for 3-5 minutes each.
- ENJOY!
Notes:
- Open the lid. Take a small amount of the mix into your palm and try to roll it into a falafel. If its too moist and splits, add 1-2 tbsp more of besan and grind again for 10-15 seconds.
- you can store the extra mix in an air tight container for 2-3 days.