Falafel ( with desi chickpeas)

 

 Ingredients 

Soaked desi chickpeas (Bengal gram// black chick  peas //kadale kaalu)—1 cup

Onion (small) irulli//pyaz —1,

Coriander leaves (kothambari soppu//hara  dhania)—handfull 

Curry leaves (karibevu//kadipatta)—10 to 15

Garlic pods (belluli//lehsun)—2 to 3

Green chillies (hasiru menasina kayi)—1  0r 2 small

Lemon—1/2 0r 1 tablespoon juice 

Bread crumbs—3 tablespoon or maida

Salt—to taste.

Cumin powder—1 teaspoon 

Coriander powder—1 teaspoon 

Red chilli powder—1 teaspoon 

Black pepper corns(menasu kaalu) or powder —1 teaspoon 

Cooking ( baking) soda—1/2 teaspoon 

Oil—for deep frying as required 

Method 

Wash chickpeas in water and soak in enough water overnight or for 8 to 9 hours.

Next day drain water and rinse in water again .

Drain water using a colander.

Then transfer drained chickpeas to a mixer grinder jar or food processor along with chopped onion,coriander leaves,curry leaves ,garlic,coriander,cumin ,red chilli powder ,pepper corns,salt.

Grind it until it reaches to a coarse mixture.( do not make it too pasty)

Do not add water.

Transfer to a bowl.

Then add lemon juice,soda and bread crumbs and mix well with your hands.

Then take a small portion and  with greased hands ,prepare small sized balls or patties.

Then deep fry the balls or patties in hot oil,stirring occasionally on medium flame.

Once the falafel turns golden brown,drain them on a kitchen tissue or paper.

Serve hot with tomato sauce or ketchup or hummus ( tahini dip).