Falafel

Ingredients:

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)

Method:

• 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.