Falafel

Chickpea - 1½ cups, dried, soaked in cold water overnight

Onion - 1, chopped

Garlic - 3 cloves, chopped

Cilantro - ½ cup, chopped

Parsley - ½ cup, chopped

Mint - ¼ cup, chopped

Salt & Pepper

Chilli powder - 1 tsp

Coriander powder - 1 tbsp.

Cumin powder - ½ tsp

Baking soda - 1 tsp

Green chillies - 2

Lemon juice

Besan - 2 tbsp.

Oil for deep frying

Drain the soaked chickpeas very well. Do not use cooked chickpeas for traditional falafel.

Add chickpeas, onion, garlic, cilantro, parsley and mint to a food processor. Pulse until finely ground but not smooth.

Transfer to a bowl and mix in cumin, coriander, chili powder, baking soda, green chilli, lemon juice, salt, pepper, and besan flour. Refrigerate the mixture for 30–60 minutes.

Shape into small balls or slightly flattened patties.

Heat oil over medium-high heat.

Fry falafel in batches for 3–4 minutes per side, until crisp and deep golden brown.

Drain on paper towels.

Serve With Tahini sauce and hummus.