Falafel

Falafel is a traditional middle eastern dish made by deep frying a Patty made of chickpeas (Kabul chana/kadale kalu). It is the national dish of Israel. It can be had alone as snack with tahini based sauce or served as a wrap with pita (source Wikipedia). I have not had the origin falafel, but heard so much about it from my husband who lived there for a while. In Middle East they use parsley, I have replaced it with coriander leaves. You may like recipes of other fried snacks like
Sweet corn pakoda, Chattambode, Sabudana vada
Ingredients
Chick peas - 1 cup (soaked in water overnight)
Green chilli - 2 to 3
Onions - 1 medium chopped
Coriander leaves - 4 tbsp chopped
Garlic - 10 cloves chopped
Coriander powder - 2 tsp
Cumin powder - 2 tsp
Pepper - 1/2 tsp
Salt - for taste
All purpose flour - 2 tsp (use as necessary)
Method
In a blender, take all the ingredients except all purpose flour and grind it. Scrape the sides of blender to bring it to middle. The mix should be a semi coarse one. Add water for grinding only if necessary and that too only about 2 to 3 tbsp. Grind for short intervals and do not make up a paste like I ended up making. Taste the mix and add salt or spice powders if necessary. Try to make this mix into balls. Add all purpose flour if necessary.
Heat oil in a kadai. When the oil is heated take a small mixture. Make it into balls and slightly flatten them. Deep fry them till golden. Serve hot with a dip or sauce or wrap it in pita bread and serve.