About this recipe:Kabuli chane balls seasoned with spices and fried into 'falafels'- the wildly popular middle eastern snack. Delicious served with cucumber sauce rolled up in a pita or chapati with tomatoes.
1/2 cucumber - peeled, seeded and finely chopped
1 tablespoon chopped fresh dill
salt and freshly ground black pepper to taste
1 tablespoon mayonnaise
400g safed chane (chickpeas), soaked overnight and boiled or 1 can, drained
First make the sauce: In a small bowl combine yoghurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.
In a large bowl, mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, mirchi, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add breadcrumbs until mixture is not sticky but will hold together; add more or less breadcrumbs, as needed. Form 8 balls and then flatten into patties.
Heat oil in a large frying pan over medium high heat. Fry patties in hot oil until brown on both sides.