Indian-Inspired Falafel Appetizer

Clean and wash the garbanzo beans, black eyed peas and green gram.

Soak the lentils overnight/ 6-8 hours in excess water.

Drain and set them aside.Grind them to a coarse paste in a grinder without water.

Mix in all the ingredients and let the mixture sit for 1-2 hours in refrigerator.

Bring them down to room temperature and roll them into small balls using a falafel scoop or a spoon or a small ice cream scoop and place over a baking sheet covered with a parchment paper.Heat 3 inches of oil in a deep cooking vessel (375 degrees).

Once the oil gets heated up, first fry 1 ball and if the balls lose shape, add little more flour for maintaining the shape.Fry them in batches of 6 at a time for 2-3 minutes on one side or until they turn golden brown.

Drain excess oil and serve with a salad/pita bread/tahini sauce.