1cup/200g dry chickpeas or use a combination of split pea/green lentils/red lentils
2green chilies finely chopped
1/2medium onion finely chopped
10 to 12curry leaves finely chopped
1/2cupcilantro finely chopped
1/4tspred pepper flakes
Wash and Soak the dal/dals in warm water for 4 hours or overnight. Drain well.
Preheat the oven to 425 degrees F / 220ºc.
Use a food processor or blender to grind the dals to a coarse puree. Use a few teaspoons of water if needed. Use as little water as possible. I often add ginger and cilantro in the processor instead of chopped.
Transfer mixture to a bowl and fold in the rest of the ingredients and oil. Shape the mixture into 2 to 3 inch size flat discs and place on parchment-lined baking sheet. The mixture can be slightly wet. Use oiled hands or wet hands to shape.
Brush or spray oil on top. Bake for 16 to 20 minutes or until golden brown on top. Depending on the size of your patties and the lentils used, you might need to flip and bake for a few minutes longer. Bake till the desired color is achieved.
best served immediately for crisp results. They can be baked ahead and refrigerated. Reheat and serve.
For variation: Add some fennel or coriander seeds and process. The cakes will keep well in the fridge for up to 4 days! Ideally, reheat them in the oven or eat them cold!