Ragi Chickpeas Falafel -By Chef Subyendu Roy

Ingredients:

- 2 cups Dried Chickpeas

- 1 cup Ragi Seeds

- 1 cup Fresh Parsley Leaves

- ¾ cup Fresh Cilantro Leaves

- 1 small Onion, quartered

- 7-8 cloves Garlic, peeled

- Salt, to taste

- 1 tbsp Ground Black Pepper

- 1 tbsp Ground Cumin

- 1 tbsp Ground Coriander

- 2 tbsp Roasted Sesame Seeds

- Oil, for frying

Method:

1. Preparation:

   - Soak the dried chickpeas and Ragi seeds in water overnight or for at least 18 hours.

   - After soaking, drain the chickpeas and Ragi seeds completely and pat them dry.

2. Falafel Mixture:

   - In a food processor, combine the soaked chickpeas and Ragi seeds with parsley leaves, cilantro leaves, quartered onion, garlic cloves, salt, ground black pepper, ground cumin, and ground coriander.

   - Process the mixture until well combined, forming a falafel mixture.

3. Pre-Frying:

   - Transfer the falafel mixture to a container and cover it firmly.

   - Just before frying, add roasted sesame seeds to the falafel mixture and stir to incorporate.

4. Forming Patties:

   - Scoop tablespoonfuls of the falafel mixture and shape them into patties, each about ½ inch in thickness. Wet hands can help in forming the patties.

5. Frying:

   - Heat oil in a medium saucepan until it reaches a medium-high temperature.

   - Carefully drop the falafel patties into the hot oil and fry for about 3 to 5 minutes, or until they are crispy and medium brown on the outside.

   - Avoid crowding the saucepan; fry the falafel patties in batches if necessary.

6. Draining:

   - Once fried, remove the falafel patties from the oil and place them on a colander or plate lined with paper towels to drain excess oil.

7. Serving:

   - Serve the falafel hot as part of a mezze platter or assemble them in pita bread with tahini or hummus, arugula, tomato, and cucumbers.

Enjoy your homemade Ragi Chickpeas Falafel!