1/2 kg chick peas-soaked overnight
2 tbsp chopped parsley
2 tbsp coriander
1/2 green chilli
3 tbsp garlic paste
1 small onion-diced
75 ml water
25 gm flour
salt and pepper
1/2 tsp cumin powder
1/2 tsp bicarbonate of soda

Mince all ingredients together. Season well.

Make 50 small balls out of the mixture and deep fry over a moderate flame until golden in color and completely cooked.

Drain and serve.

These are good in a pita sandwich. Split the pita on one side (lengthwise) to form and opening.

Place a layer of falafel, some tahini, sour cream and lettuce along with some chopped onions and serve.

Courtesy: Chef Niru Gupta