Falalfel

So this is my newest favourit-est nibbler. Mediterranean food is awesome. Dips, salads, pilaf, simple food with exotic flavour. Falafel and hummus are a typical example of the simplicity if the cuisine. The main and the basic ingredient in both is chickpea or our desi kabuli chana. I find it very convenient to put falafel and hummus in my menu for any party. Simply soak 2 cups of kabuli chana the night before and next day a little mixing and blending and you have a wonderful dish on your table. Using the desi or local ingredients gives the dish an Indi flavour. Many people simply grind the soaked the kabuli chana and make falafel tikkis. I, personally prefer pressure cooking the chana and then making falafel.


Ingredients

Makes about 20 falafel 
1 ½  cups chick pea/kabuli chana, soaked overnight
1 large onion, chopped fine
3 green chillies, chopped fine
5 garlic pods, chopped fine
2 tbsp chopped coriander leaves
2 tbsp cumin
1 tbsp coriander powder
Juice of ½ lemon
Salt to taste
Bread crumbs for binding

Pressure cook the kabuli chana with a little salt. Drain and cool. Grind to a paste. The paste does not have to be very smooth.
Dry roast the cumin seeds and crush them to a powder. Add all the ingredients and mix well. Use breadcrumbs to make sure that the mix binds well. Make small balls. Deep fry.
You have to make sure that the falafel binds well or they will burst open when put in hot oil. I prefer test frying a piece or two.