Cook Time: 30 mins

Serves: 12 Falafel

Ingredients:

• 1 tbsp Kissan Garam Masala
• 4 tbsp Kissan Besan (chickpea flour)
• 4 tbsp Kissan Olive Oil
• 1 cup dried chickpeas
• 1⁄2 large onion, roughly chopped - about 1 cup
• 1⁄2 cup finely chopped fresh parsley
• 1⁄2 cup finely chopped red pepper
• 1 teaspoon salt

Instructions:

• Soak the chickpeas for 24 hours in a large bowl, covered by at least a couple of inches of water above chickpeas.
• Drain the chickpeas and place them in a food processor along with the   Kissan Besan (chickpea flour), Kissan Garam Masala, onions, parsley, pepper and salt.
• Form the falafel mixture into little balls about the size of one heaping tablespoon. Flatten slightly and place on a parchment lined tray.
• Place the tray in the fridge for about an hour to let the mixture set.
• Fill a large skillet with tall sides with a couple of inches of Kissan Olive Oil and then heat over medium heat.
• Cook the falafel on the first side for about 30-60 seconds without disturbing it so it does not fall apart. The falafel is ready to be flipped when the sides have turned a golden color.
• Flip the falafel and cook on the second side for 30 seconds before removing them from the skillet to a paper towel lined tray.
• Continue until all the falafel are cooked.

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