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Falafel is an assembled mezze of chick pea patties sandwiched between pita bread. This popular sandwich has found place in most restaurant menus across the globe. The sandwich can be moistened with some of our desi green chutney or either by authentic Lebanese garlic sauce.

For the patties
1/2 cup kabuli chana (white chick peas)
1/4 cup chopped onions
1 tbsp chopped garlic (lehsun)
2 tbsp finely chopped parsley (both leaf and stem)
1/2 tsp cumin seeds (jeera) powder
1/2 tsp Baharat
1 tbsp finely chopped mint leaves (phudina)
1 tbsp finely chopped coriander (dhania)
salt to taste
oil for deep-frying

For the dressing
1/3 cup curds (dahi), whisked
2 cloves of garlic (lehsun), chopped
1/4 cup chopped spring onions (including greens)
a pinch of sugar
salt to taste

Other ingredients
6 Pita Breads
1/2 cup thinly sliced tomatoes
1 cup shredded lettuce

For the patties
Soak the kabuli chana (chick pea) in water overnight. Clean, wash and drain.
Blend in a mixer to a coarse paste.
Add all the remaining ingredients and mix well.
Divide the mixture into 30 equal portions and shape each portion into small balls.
Heat the oil in a kadhai and deep-fry the balls till they turn golden brown. Drain on absorbent paper.

For the dressing

Blend all the ingredients in a mixer to a smooth sauce. Keep aside.

How to proceed
Cut each pita bread into two and warm the halves on a hot griddle (tava).
Fill each pita bread half with some tomato slices and shredded lettuce, a few patties and a spoonful of the dressing on top.
Repeat for the remaining pita bread halves and other ingredients to make 11 more falafels. Serve immediately.

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