Drain chickpeas, and place in a pressure pan with fresh water, add salt and pinch of soda and heat it.
Switch off the gas after 5 whistles.
Drain and allow to cool for 15 minutes.
Combine boiled chickpeas, grated beetroot garlic, onion, coriander leaves, and powder, cumin, red chili powder salt, and pepper (to taste) in a medium bowl. Add flour.
Mash chickpeas, ensuring to mix ingredients together.
You can also combine ingredients in a food processor. You want the result to be a thick paste.
Form the mixture into small balls, about the size of a ping pong ball.
Slightly flatten. Roll it in flour if the mixture is sticky.
Fry in 2 inches of oil till golden brown. You can also shallow fry or bake them.
Notes
SERVING SUGGESTION1. Falafel can be served as an appetizer with hummus or sour cream, or as a main course.2. Stuff pita bread or wraps with falafel, lettuce, tomatoes, tahini, salt and pepper, and dressing of your choice.