Falafel

Falafel  -  Shwetha Amit Pai

Recipe:

1 cup chickpeas
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander powder
1 teaspoon cumin powder
2 tablespoons corn flour
Salt to taste
1 tsp pepper
Oil for frying
Preparation:

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

Drain chickpeas, pressure cook till done.

Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.

Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball.

Fry until golden brown (5-7 minutes).

Serve hot with pita bread and tahini sauce  or relish just the way it is.