INGREDIENTS
- 1 cup dry chickpeas
- 1 onion, finely chopped
- 5 garlic cloves
- ¼ cup mint leaves
- 1 cup coriander leaves
- 1 teaspoon cumin seeds
- Salt and black pepper to taste
- 1 pinch baking soda
- Oil for frying
METHOD
- Soak the chickpeas in water for 24 hours.
- Drain the water and add the chickpeas to the food processor.
- Add the rest of the ingredients except the baking soda and grind them together to a coarse consistency.
- Keep the mixture in the refrigerator for an hour.
- Remove the mixture from the refrigerator, sprinkle the baking soda and mix.
- Make small lemon-sized balls and place them in the refrigerator for 15 minutes.
- Meanwhile, heat the oil for frying.
- Fry the falafel balls on low to medium heat until they turn golden brown.
- Enjoy them with some salad, hummus and pita.
Warning: Ask a parent or adult to help with these recipes.
Mayura Sidharth is a nutritionist, health coach and founder of
The Tiny Tiffins. The Tiny Tiffins is a venture that aims to inculcate
healthy eating habits in kids. You can reach her on
Instagram and Facebook @thetinytiffins
