Falafels with Hummus and Pita are a super hit Sunday brunch at my place. I make this meal often as it is really healthy and devoured with much enthusiasm by my boys.

Falafel is a deep fried ball/fritter made from chick peas. This Middle Eastern snack is often served with Pita pockets and Hummus. Quite akin to the Indian Pakoda/bhajiya, falafels are easy to make and crunchy yum to eat!

This recipe gives 15-20 falafels

1 ½ cup chick peas/kabuli chane, soaked for 6-7 hours
2 medium sized onions, chopped into cubes
3 Tbsp fresh cilantro/hara dhaniya, chopped coarsely
3 Tbsp fresh parsley, chopped coarsely
5-6 cloves garlic, chopped coarsely
¼ cup Olive oil
1 tsp salt
1 tsp red chilli powder
1 tsp roasted cumin powder
1 Tsp lemon juice
2 tbsp all purpose flour/maida
1 tsp baking powder
1 tsp toasted sesame seeds
Oil to fry

Drain the chickpeas and grind with the sesame seeds in the mixer. Pulse/grind twice.

Add the onion, cilantro ,parsley, garlic, salt, chilli powder, cumin powder and lemon juice. Add a tbsp of olive oil and grind once.

Do not grind very fine, keep the mixture little coarse. Try not to add water as far as possible. Add olive oil slowly in case the mixture needs to loosen a little to grind.

Heat oil.
Add baking powder and a little flour to get a doughy consistency. Add only as much flour as required to make the falafel balls. Grease hands with a little oil and make 15-20 balls.

Deep fry the falafels in medium hot oil. If the oil is too hot, the falafels will brown on the outside but remain uncooked inside. So keep the heat low to medium at all times.

Drain and serve.

To assemble a sandwich
Cut the pita into two, stuff two falafels in the pita pocket, top with Hummus and chopped cherry tomatoes/regular tomatoes slices and chopped lettuce.

Recipe adapted from here at Epicurious.