1teaspoonblack pepper powderor crushed black pepper
½teasoooncayenne pepperor red chilli powder
¼teaspoonturmeric powder- optional
1tablespoonall purpose flour
½teaspoonlemon juice- optional
salt as required
1 to 4tablespoonswater- add only if required while grinding
oil for deep frying
Instructions
making mixture
Rinse and then soak 1 cup dried white chickpeas in enough water overnight for 7 to 8 hours. Later drain them well. Rinse them in running water. Drain very well again.
Then add them in a grinder jar or a food processor or in a blender jar.
Add fresh parsley or cilantro (coriander leaves) or half-half of both, roughly chopped onions, chopped garlic, coriander powder, cumin powder, black pepper powder or crushed black pepper, red chilli powder, turmeric powder (optional), all purpose flour and salt as required. You can also add ½ teaspoon lemon juice.
Grind the mixture in small intervals of time or pulse to get a semi coarse mixture.
Take all the ground mixture in a bowl.
Make medium to large sized balls from the mixture.
frying
Heat oil for shallow frying or deep frying in a pan or kadai. Roll a small ball or patty from the mixture and place it in the oil.
If the falafel does not break, then you are good to go with the frying. If it breaks then add ½ to 1 tablespoon more of the all purpose flour (maida).
Make medium to large sized balls from the mixture and place them in medium hot oil. Add the number of balls depending on the size and capacity of the kadai or pan. Do not crowd the pan.
When they get light golden, gently turn over and fry the other side.
Fry them till they become crisp and are golden.
Remove them with a slotted spoon.
Drain them on kitchen paper towels so that they absorb extra oil.
This way make them with the rest of the mixture.
Serve green herb falafels as a snack with a tahini dip or hummus. These also taste good with coriander chutney and even tomato ketchup. You can also stuff them in pita breads.