Kabuli Chane ke Pakode

Falafel is a middle eastern dish made with white chickpeas. It is a deep fried ball or patty that is made from chickpeas and spices. I think this dish resembles our pakodas here in India.  This dish is inspired by a cookery show on TV. I couldn't wait to try it. And when I did, it came out brilliantly. So I am sharing this recipe with you with few changes. So try this and tell me know how it is. Happy Cooking...

Ingredients:

Dried Chickpeas(Kabuli Chana) – ½ cup

Onion – 1 medium

Garlic – 5-6 pods

Coriander leaves (finely chopped) – 2 tbsp

Cumin powder – 2 tsp

Chilli flakes – 2 tbsp

Sesame seeds – 2 tsp

Lemon          - 1

Rice flour – 2 tbsp(heaped)

Salt to taste

Oil for deep frying 

Method:

Make soaked and drained chickpeas in a mixer
to a coarse paste. 

Grind onion, garlic and coriander and add to
chickpea paste

Add sesame seeds, chilli flakes, salt and
lemon juice, rice flour. Mix well.

Form the mixture into small balls, about the size of a
ping pong ball. 

               

Heat the oil in a kadhai and deep-fry the balls till they turn golden brown. 

Place dried chickpeas in a bowl. Fill with water to cover. Soak atleast 8 hours or overnight in refrigerator. Drain.

Now place the soaked and drained chickpeas in a mixer to a coarse paste. Keep it aside. In the same mixer grind onion, garlic and coriander. Add this to the chickpea mixture. Now add sesame seeds, chilli flakes, salt and lemon juice, rice flour. Mix well.Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Heat the oil in a kadhai and deep-fry the balls till they turn golden brown. Drain on absorbent paper. Serve these pakoras with sweet tamarind chutney and tomato ketchup.

Best accompaniment would be Tahini sauce but it didn't taste bad with ketchup and Imli chutney.