Falafel With An Indian Twist

• 1 cup garbanzo beans / chickpeas
• 1 cup black-eyed beans
• 1/4 cup green gram
• 1/2 cup onions finely chopped
• 4 garlic cloves chopped
• 1 tablespoon parsley chopped
• 2 tablespoons coriander leaves /cilantro - chopped
• 2 teaspoons coriander powder
• 2 teaspoons cumin seeds
• 1 teaspoon baking powder
• 2 tablespoons all purpose flour
• salt
• pepper
• oil to fry

1. Clean and wash the garbanzo beans, black eyed peas and green gram. Soak the lentils overnight/ 6-8 hours in excess water. Drain and set them aside.
2. Grind them to a coarse paste in a grinder without water. Mix 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.
3. Heat 3 inches of oil in a deep cooking vessel (375 degrees) . Once the oil gets heated up, first fry 1 ball and if the balls lose shape, add little more flour for maintaining the shape.
4. Fry them in batches of 6-8 at a time for 2-3 minutes on one side or until they turn golden brown. Drain excess oil and serve with a salad/ pitta bread/tahini sauce/mayonnaise.

garbanzo beans, blackeyed beans, green gram, onions, garlic, parsley, coriander leaves, coriander powder, cumin seeds, baking powder, flour, salt, pepper, oil

Taken from www.yummly.com/recipe/Falafel-With-An-Indian-Twist-1655816 (may not work)