Ingredients

• 1 small Pyaz (Onion)
• 7-8 cloves Lehsan (Garlic)
• 2-3 Hari mirch (Green chillies)
• 1 bunch Hara dhania (Fresh coriander) or as required
• 1 Cup Safed chanay (Chickpeas), soaked overnight
• 3-4 tbsp Til (Sesame seeds), roasted
• 1 tbsp Sabut dhania (Coriander seeds), crushed
• ½ tsp Baking powder
• 1 tsp Dried oregano
• 1 tbsp Zeera (Cumin seeds), roasted & crushed
• ½ tbsp Himalayan pink salt or to taste
• 1 tsp Kali mirch powder (Black pepper powder)
• 1 tbsp Lemon juice
• Cooking oil for frying

Directions

1. In a chopper, add onion, garlic, green chillies, fresh coriander, chickpeas, sesame seeds, coriander seeds, baking powder, dried oregano, cumin seeds, pink salt, black pepper powder, and lemon juice & chop well.
2. Take out into a bowl & knead well for 2-3 minutes.
3. Take a small quantity of the mixture (45g) & press gently to make oval-shaped falafels.
4. In a wok, heat cooking oil & fry on medium-low flame until golden brown. This recipe makes approximately 20 falafels.
5. Serve with pita bread, hummus, & salad!