Falafel Appetizer

Ingredients

• •2 tablespoons all purpose flour
• •1 teaspoon baking powder
• •1 cup eyed beans
• •2 tablespoons coriander leaves/cilantro
• •2 teaspoons coriander powder
• •2 teaspoons cumin seeds
• •1 cup garbanzo beans/ chickpeas
• •4 garlic cloves
• •½ cup onions
• •1 tablespoon parsley
• •1 bell pepper
• •salt
• •1 cup vegetable oil

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Method

From foodista.com — read the original

1. 1Clean and wash the garbanzo beans, black eyed peas and green gram. Soak the lentils overnight/ 6-8 hours in excess water.
2. 2Drain and set them aside. Grind them to a coarse paste in a grinder without water.
3. 3Mix in all the ingredients and let the mixture sit for 1-2 hours in refrigerator. Bring them down to room temperature and roll them into small balls using a falafel scoop or a spoon or a small ice cream scoop and place over a baking sheet covered with a parchment paper.
4. 4Heat 3 inches of oil in a deep cooking vessel (375°F) . Once the oil gets heated up, first fry 1 ball and if the balls lose shape, add little more flour for maintaining the shape. Fry them in batches of 6 at a time for 2-3 minutes on one side or until they turn golden brown.
5. 5Drain excess oil and serve with a salad/pita bread/tahini sauce.