3 cups chickpeas, soaked overnight
½ teaspoon of baking soda
salt
2 minced onions
minced parsley or coriander leaves
6 green chillies
2 tablespoon of cumin powder
15 minced garlic cloves
½ lemon juice
½ teaspoon black pepper powder
200 grams maida
Oil to fry

Preparation:

Drain chickpeas and coarsely grind with all the other ingredients, then add maida for binding.
Heat oil in a kadai for frying.
Make patties out of the coarse mixture and fry till brown.

Serve falafel as an appetizer or as evening snack with tahini or tomato sauce.