I would recommend soaking the Kabuli chana or chickpea overnight and using it to prepare the falafel dough. Secondly, I have added baking soda and it helps to make it light and fluffy. However, it is completely optional and you can ignore it safely, but the snack may turn dense. Lastly, falafel as a snack can be served with hummus and tahini sauce. However, it also tastes great with green chutney and mint mayonnaise and is used as a patties for stuffing between breads.
INGREDIENTS
1½ cup chickpeas, soaked
½ onion, sliced
3 cloves garlic
4 green chilies or to taste
1 bunch coriander
½ tsp chili powder
½ tsp pepper powder
½ tsp coriander powder
½ tsp cumin powder
½ tsp baking soda
2 tbsp sesame
1 tsp salt
oil, for frying
METHOD
soak 1½ cup chickpeas overnight and drain off the water.
Transfer the soaked chickpeas into a mixer jar.
Add ½ onion, 3 cloves garlic, 4 chilies and 1 bunch coriander leaves roughly chopped.
Pulse and grind to a coarse texture. You can also use a food chopper to blend.
Transfer the mixture to the large bowl.
Add ½ tsp chili powder, ½ tsp pepper powder, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp baking soda, 2 tbsp sesame and 1 tsp salt.
Squeeze and mix well making sure all the spices are well combined.
Take a ball-sized mixture and shape using a cookie cutter. You can shape to your choice.
Deep fry in hot oil, keeping the flame on medium.
Do not touch the falafel until it starts to float by itself.
Stir occasionally, and fry uniformly until the falafel turns golden and crunchy.
Drain off removing excess oil.
Enjoy Crispy Falafel with hummus.