Wednesday, August 31, 2011


1 cup kabuli chana 
1 cup onion (chopped)
1 tbsp Garlic (chopped)
1/4 cup Fresh Parsley (chopped)
1/4 cup Coriander leaves (chopped)
1/2 tsp Freshly ground black pepper
1/2 tsp Baking powder
Oil for deep frying
Salt to taste

For roasting and grinding:
1/2 tbsp Coriander seeds
1/2 tbsp Fennel seeds
1/2 tbsp Cumin seeds
3 Dry chillies (Deseeded)

  • Soak the chana in tap water for 8 hours or overnight. In the morning, drain and rinse the chana and pat dry with kitchen towel. Keep aside.  
  • Heat a dry small pan in a medium low flame and roast the dry chillies, coriander, fennel and cumin seeds till it is fragrant. Switch off the stove.
  • Cool the roasted content and grind it to a coarse powder in a dry grinder. Keep aside.
  • Now place the chana in a food processor and grind it till it is coarse.
  • Then add the rest of the ingredients (including the grinded powder) except oil and whiz it till all the contents are coarsely chopped and well mixed together.
  • Check and adjust the seasoning accordingly. Transfer the content to a big bowl.
  • Now heat oil in deep pan for frying. 
  • when the oil is hot, make small lime size balls out of the grounded content and fry them till they are golden brown and crisp. 
  • Drain them on kitchen towel to drain off the excess oil.
  • Serve the falafels hot with pita bread and garlic mayo.

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