Ingredients:

• Chickpeas dried – 250 gms (1 ¼ cup)
• Onion – 1 (finely chopped)
• Garlic – 3 (crushed)
• Coriander – 3 tbsp (finely chopped)
• Green chillies – 3 to 4 (finely chopped)
• Red chilli powder – 1 ¼ tsp
• Coriander powder- ½ tsp
• Cumin powder – ½ tsp
• Ground cardamom – ¼ tsp
• Baking powder – ½ tsp
• Water – 3 tbsp
• All purpose flour – 1 ½ tbsp
• Oil – 3 cups or 750 ml for deep frying

Method:

• Soak chickpeas overnight
• Drain the chickpeas well
• Combine chickpeas with finely chopped onion, coriander and crushed garlic
• Blitz the mix little by little by pulsing each batch for a few seconds
• Make sure the mix is coarse and not too pasty
• Add all the spices, baking powder, salt, all purpose flour and water to the mix
• Mix well by hand until smooth
• Cover the mixture and keep it in the refrigerator for an hour
•  For frying: Heat oil in a kadai on medium flame
• Wet your hands with a little water
• Place one tbsp of the falafel mixture in the palm of your hand and make a ball or patty
• Deep fry them in batches for over 4 minutes until golden brown
• Drain the excess oil with paper towels
• Serve with mayonnaise, hummus or mint chutney 🙂