3 cups soaked uncooked chickpeas, drained4 cloves garlic1 medium onion roughly chopped2 green chillies2 handful parsley leaves1 tsp roasted cumin pwd1/2 tsp Fabindia Lebanese seasoning1 – 2 tablespoon APFSalt to tasteBlack Pepper pwd 1/2 tsp1/4th tsp baking sodaOptional Bread crumbsVegetable oil for frying
FOR YOGHURT- DILL DIP
1 cup Hung yoghurtSalt to tasteHandful Dill leaves , washed and chopped finelyBlack pepper to tasteOlive oil 1 tspn
- In a blender take the onion, green chillies, garlic, parsley and the chickpeas to coarse grind. I have an OCD for making use of more vegetables/ greens always. If you prefer, you can use less of parsley. Add as little water as possible. After a few pulses mix, add the cumin pwd, lebanese mix, and salt. I had to do this in two batches.
- Take the mixture out in a dish and sprinkle 1 tablespoon all purpose flour and 1/4 th spoon baking soda. Mix with hands. This will give you an idea if it needs more flour to bind or not. Try not to add too much flour or the falafels will become very hard on frying. The mixture needs to be very soft.
- Shape it into round or flat balls of about 1 and a half inches each and roll it into the bread crumbs.
- Heat the oil in a pan for shallow frying. On a high flame ,test and fry one first to see that it holds. Only then fry all the others to a golden brown. If it doesn’t you might want to add more flour to your mixture. Alternatively u can air fry too. But I was in a weekend mode and deep fried it this time. Drain on a kitchen towel.
- To make the yoghurt sauce , In a medium size bowl add the hung yoghurt, salt , pepper, olive oil and chopped dill leaves. Whisk it. your dip is ready.
- Serve hot falafels with a cold dip as a snack or as a part of the meal.