Ingredients
- 3 cups chickpeas, soaked overnight
- ½ teaspoon of baking soda
- salt
- 2 minced onions
- minced parsley or coriander leaves
- 6 green chillies
- 2 tablespoon of cumin powder
- 15 minced garlic cloves
- ½ lemon juice
- ½ teaspoon black pepper powder
- 200 grams maida
- Oil to fry
Preparation
- Drain chickpeas and coarsely grind with all the other ingredients, then add maida for binding.
- Heat oil in a kadai for frying.
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Make patties out of the coarse mixture and fry till brown.
Serve falafel as an appetizer or as evening snack with tahini or tomato sauce.