Lebanese Falafel Stuffed In Pita Bread Recipe

Ingredients

• 1/2 cup kabuli chana (white chick peas), soaked overnight and drained
• 1 tbsp chopped garlic (lehsun)
• 1/4 cup chopped onion
• 2 tbsp chopped parsley
• 1 tbsp chopped coriander (dhania)
• 1 tbsp chopped mint leaves (phudina)
• 1/2 tsp cumin seeds (jeera) powder
• salt (namak) to taste
• 1/4 tsp baking powder
• 1 tsp green chilli paste
• oil for deep-frying
• 1 cup whisked curds (dahi)
• 1/4 cup chopped spring onions
• 1/2 tsp chopped garlic (lehsun)
• a pinch of sugar
• salt (namak) to taste
• 9 pita bread
• butter for brushing
• lemon
• lemon
• 9 tomato slices, cut into halves
• 9 tbsp shredded lettuce

Steps

1. 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.
2. Transfer the mixture into a bowl, add the baking powder and green chilli paste and mix well.
3. Divide the mixture into 18 equal portions.
4. 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.
5. Repeat step 4 to make 12 more balls in 2 more batches. Drain on an absorbent paper and keep aside.
6. Cut a pita bread into two vertically and slit each halve to form a pocket.
7. Brush each halve with little butter on both the sides.
8. Heat a non-stick tava (griddle), and cook it on a medium flame till light brown spots appear on both the sides.
9. Repeat steps 1 to 3 with the remaining pita breads.
10. Take a pita bread halve, spread ½ tsp of garlic chutney evenly in it, add 1 tsp of tahini dip and place 2 bullets.
11. Top it with 1½ tbsp of the prepared curd dressing, place 2 tomato halves and 1 tbsp of the shredded lettuce.
12. Repeat steps 5 and 6 to make 8 more falafels.
13. Serve the lebanese falafel stuffed in pita bread immediately.