Stuffed Falafel

Method

1. Drain the soaked chickpeas on a kitchen towel or leave in a colander with a suspended base. It is important drain out as much as moisture as possible.
2. Transfer the chickpeas into a grinder jar, add cumin seeds, red chilli powder, garlic, coriander leaves, red onion, lemon juice, breadcrumbs and salt and grind till smooth.
3. Transfer the mixture into a bowl, divide into small equal portions and roll into balls.
4. For filling, take hung yogurt in another bowl, add coriander leaves, green chillies, roasted chana powder, mint leaves and salt and mix well.
5. Take each chickpea ball in your palm and spread into a roundel, keep 1 tsp of the filling mixture in the centre, bring the edges together and shape into a small patty.
6. Heat sufficient oil in a kadai, slide in the patties and deep fry till golden. Drain on absorbent paper.
7. Arrange on serving platter and serve hot with a sauce of your choice.

Additional Tips and Tricks