Falafel

In a big bowl add dry chickpea and soak it for 2hours.

In the mean time clean and cut onion, green chili, garlic and parsley

After 2hours in a blender jar add soaked chickpea, onion, garlic, green chili, parsley, chickpea flour, coriander powder, cumin, salt and pepper, canayenne pepper and blend to a coarse paste.

Keep this mixture in fridge for 1hour.

Heat oil in a deep kadai.

Bring out the Falafel mixture from fridge and mix again

Now drop a small ball in the hot oil to check if it is cooking perfectly or not

If it is perfect then drop small balls in the hot oil

Don't over crowed the oil. Cook these in a medium flame, so that Falafel will crispy from out side and soft and light from in side.

Serve hot with yoghurt dip or tahini. Can be used as a stuffing of pita bread too