Falafel, Lebanese Falafel stuffed in Pita Bread Video

Combine the kabuli chana, garlic, onions, parsley, coriander, mint leaves, cumin seeds powder and salt and blend in a mixer to a coarse mixture using approx. ¼ cup of water.
Transfer the mixture into a bowl, add the baking powder and green chilli paste and mix well.
Divide the mixture into 18 equal portions.
Shape a portion into a round ball and put in hot oil in a deep non-stick kadhai. Shape 5 more portions, into a ball and put it in the oil and deep-fry all 6 at a time in a batch till they turn golden brown in colour from all the sides.
Repeat step 4 to make 12 more balls in 2 more batches. Drain on an absorbent paper and keep aside.

How to proceed

Cut a pita bread into two vertically and slit each halve to form a pocket.
Brush each halve with little butter on both the sides.
Heat a non-stick tava (griddle), and cook it on a medium flame till light brown spots appear on both the sides.
Repeat steps 1 to 3 with the remaining pita breads.
Take a pita bread halve, spread ½ tsp of garlic chutney evenly in it, add 1 tsp of tahini dip and place 2 bullets.
Top it with 1½ tbsp of the prepared curd dressing, place 2 tomato halves and 1 tbsp of the shredded lettuce.
Repeat steps 5 and 6 to make 8 more falafels.
Serve the lebanese falafel stuffed in pita bread immediately.