Falafel – A Middle Eastern Dish

1 cup canned or cooked chickpeas
1 medium onion, roughly chopped …
2 tablespoons of finely chopped fresh parsley
1/3 cup of finely chopped fresh cilantro
1 tablespoon of chopped mint (around 10 leaves)
1 teaspoon of salt (adjust accordingly)
1-2 green chillies
4 cloves of garlic
1 teaspoon of cumin seeds
1 teaspoon of coriander seeds
¾ teaspoon of baking soda
¾ teaspoon of sesame seeds
Vegetable oil for frying

Method: Wash/drain the canned chickpeas. Using a pestle mortar, roughly crush cumin & coriander. Place the drained chickpeas in a food processor and process until a grainy mixture like breadcrumbs is formed. Keep it aside. Add roughly chopped onions, herbs, chillies, spices, and garlic into the processor along with the chickpeas and process until well combined. Sprinkle baking soda, sesame seeds, and salt and mix well using a spoon until thoroughly combined. Cover and refrigerate for a minimum of one hour. Form the chickpeas mixture into balls about the size of patties. Heat oil in a pan and fry the balls until they are almost brown. Drain on paper towels. Oil should not be too hot so that the falafels are cooked only outside leaving the inside uncooked. Serve along with Tahini sauce, chopped tomatoes, onions, green peppers, vegetables of your choice.

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