- 2 cups chickpeas (kabuli chane), soaked overnight
- ½ cup finely chopped onion
- 3 cloves garlic, minced
- ½ cup unpolished sesame seeds
- 1½ cups finely chopped fresh coriander leaves and mint leaves (parsley is optional)
- 1 green chilli
- ¾ tsp unrefined salt
- 2 tsp cumin (jeera) powder
- 2 tsp coriander (dhania) powder
- ¼ tsp black pepper (kali mirch) powder
- ½ tsp cayenne pepper
Drain and grind the soaked chickpeas in a food processor. Add the rest of the ingredients and grind again. Transfer to a bowl and allow to stand for an hour. Form into 1” balls; flatten slightly and steam until fully done. You will know that they are cooked when they come off easily from the steamer plate without sticking to it or breaking. Now place them half an inch apart on a baking tray lined with parchment paper and bake in a preheated oven at 200 °C for 5 minutes, or until brown. Then turn them over, so that both sides turn brown and crispy.
Alternatively, bake the falafel instead of steaming. Turn them over and bake the other side too.
Baked falafels can be made into a meal by wrapping them in millet or whole wheat wraps with Lebanese salads, hummus, tahini or any other dips like baba ganoush.