Falafel


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A delicious main course: Crisp patties made of channa, cabbage, carrots and capsicum are served atop fresh pita bread pockets and garnished with a chopped tomato and curd-garlic-spring onion dressing. Tuck-in!

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Serves 4.
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Ingredients



For the pita bread
1 cup whole wheat flour (gehun ka atta)
1 tsp crumbled fresh yeast
1/2 tsp sugar
1 tbsp oil
1/2 tsp salt

For the dressing
6 tbsp curds (dahi)
2 garlic cloves, chopped
1/4 cup chopped spring onion greens
a pinch of sugar
salt to taste

For the patties
1 cup kabuli chana (white chick peas), soaked overnight and drained
1/2 tsp chopped green chillies
1/2 cup chopped mint leaves (phudina)
1/2 tsp grated garlic
1/2 cup grated cabbage
1 cup grated carrot
1/4 cup finely chopped capsicum
1/2 tsp roasted cumin seeds (jeera) powder
salt to taste

Other ingredients
oil for deep-frying
1/2 cup thinly sliced tomatoes
1 cup shredded lettuce

Method

    For the pita bread

    1. Combine all the ingredients except the oil in a bowl and using enough water, knead into a soft dough until it is smooth and elastic (approx. 5 to 7 minutes).
    2. Add the oil and knead again.
    3. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).
    4. Press the dough lightly to remove air and divide into 6 equal parts.
    5. Roll out each portion into circle of 150 mm. (6") in diameter and 4 mm. (1/6") thickness.
    6. Cook on a hot tava (griddle) on each side for a minute or until the bread puffs up.
    7. Remove and keep aside.
    8. Cut each pita bread into 2 halves and keep aside.

    For the dressing

    1. Blend all the ingredients in a mixer to get a smooth sauce. Keep refrigerated

    For the patties

    1. Combine the kabuli chana, green chillies and mint and blend in mixer to a coarse past without using water.
    2. Add the remaining ingredients and mix well.
    3. Divide the mixture into 12 equal parts and shape them into patties.
    4. Deep-fry the patties in hot oil till golden brown in colour.
    5. Drain on absorbent paper and keep aside.

    How to proceed

    1. Warm the pita bread halves on a hot (tava) griddle.
    2. Fill each pita bread half with some tomato slices and shredded lettuce, one patty and a spoonful of the dressing on top.
    3. Repeat for the remaining pita bread halves and other ingredients to make 11 more falafels.
    4. Serve immediately.
    RECIPE SOURCE : 7 Dinner MenusBuy this cookbook
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