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kabuli channa onion garlic coriander leaves mint leaves chilli powder coriander powder cumin powder baking soda salt black pepper sesame seed oil
Viewed: 49 - Published at: 4 years agoIngredients
- kabuli channa 1 glass, 250 g
- onion medium size finely chopped 1
- garlic cloves finely chopped 4
- coriander leaves Fresh, chopped 1/4 cup
- fresh mint leaves Or Parsley leaves, chopped 1/4 cup
- 1/2 teaspoon chilli powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons sesame seed
- oil for deep frying
Method
- Clean and soak chickpea in enough water with 1 teaspoon of added baking soda for 6-8 hours.
- Wash and drain chickpeas, then grind/crush in an electric grinder or on sil batta (Grinding stone). Add 1/8-1/4 cup water during grinding/crushing if needed.
- Add spices , onion, garlic, Fresh coriander and mint and mix well.
- Make wall nut size ball from this mixture and deep fry in oil on medium flame till tender/crunchy and golden in colour.
- Delicious Falfel are ready. Serve with Tahini Sauce and Khubz/Pita bread..
