• Soak chickpeas overnight or at least for 7-8 hrs.
  1 Cup Chickpeas(soaked)
• After the soaking time, drain water completely from chickpeas.
• The weight of the chickpeas will increase due to water absorption. It will be double the amount of dried chickpeas.
• Take chickpeas, chopped onions, cilantro/coriander, parsley, garlic, green chilli, coriander powder,lemon juice, salt in a blender and grind everything coarsely. Don't grind it to a smooth paste, also it should not have big chunks.
  1 Medium Onion, 2-3 Garlic Cloves, Ginger(small), Coriander/Cilantro, Parsley, 1-2 Green Chilli, Juice of half Lemon, Salt
• Take out the mixture in a bowl, add the chickpea flour and mix.
  2 tbsp Chickpea flour for binding
• Cover the bowl with a cling wrap and keep the mixture in the refrigerator for 30 minutes. This step is optional, you can shape the falafel balls/patties immediately and fry. Refrigeration helps to firm up the mixture and fully absorb the flavors. Or, refrigerate after making balls.
• Shape into balls/patties. If you feel the mixture is too creamy or pasty add some more chickpea flour to it and refrigerate after shaping the patties.
• Heat oil in a kadhai/pan/deep frier and deep fry on medium heat till light golden brown in color.
  Oil for Frying
• Deep fry or shallow fry falafel balls/patties.

Serving Suggestion

• Serve with yogurt dip / hummus, Tzatziki or as a filling in pita/ burger buns with lettuce, onions.

To make Yogurt Mint Dip

• Add minced garlic, sugar, torn mint leaves
  ½ cup Thick Yoghurt, 7-10 Mint leaves
• Add rest of the spices and mix nicely and refrigerate till serving time.
  ½ tsp Roasted Jeera Powder, ¼ tsp Sugar, Black Salt/Himalayan Pink Salt, ¼ tsp Black Pepper Powder