Falafel

2 cups             Chick peas (soaked overnight)
½  cup             Coriander (finely chopped)
1 nos.            Onion (coarsely chopped)
3 - 4 cloves         Garlic (finely chopped)
1 tsp             Coriander powder
1 tsp             Cumin Powder
½  tsp             Red Chilli Powder
To taste        Salt
For deep frying     Oil

 For the falafel, put the soaked chick peas in a grinder and grind to a coarse paste.

Remove into a bowl and mix in coriander, onion, garlic, coriander powder, cumin powder, red chilli powder and salt.

Mix well and divide into small portions and shape each portion into a small flattish ball.

Heat oil in a kadhai and deep fry the falafel balls till golden and crisp.

Remove and drain on absorbent paper.