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Main Ingredients | Chickpeas (kabuli chana), Garlic cloves |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 8-10 hour |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Falafel Burger
- 1 cup Chickpeas (kabuli chana) soaked overnight
- 2-3 Garlic cloves chopped
- 2 tablespoons Fresh coriander chopped
- 2 tablespoons Fresh parsley chopped
- 4-5 Spring onion greens chopped
- ¼ cup Bread crumbs fresh
- a small pinch Soda bicarbonate
- ½ teaspoon Cumin powder
- to taste Salt
- ½ teaspoon Black pepper powder
- ½ teaspoon Paprika powder
- to deep fry Oil
- Yogurt sauce
- ½ cup Thick yogurt
- 3-4 Garlic cloves chopped
- to taste Salt
- ½ tablespoon Lemon juice
- To Serve
- 4 Pita breads
- Lettuce leaves hand torn
- 1 Onion cut into rings
Method
- Preheat the oven to 180°C.
- Grind the chickpeas along with garlic, coriander, parsley, spring onion greens and breadcrumbs in a food processor to a coarse mixture.
- Add the soda bicarbonate and cumin powder and mix well. Season with salt, pepper and paprika.
- Divide the mixture into small equal portions and shape into patties.
- Heat sufficient oil in a kadai and deep-fry the falafels till golden brown. Drain on absorbent paper.
- Mix together all the ingredients for the yogurt sauce and chill till required.
- Cut the pita bread into half vertically. Arrange on the baking tray and bake for two to three minutes. Remove and set aside.
- Apply a portion of the yogurt sauce on the toasted pita breads. Arrange the lettuce leaves on the lower halves and place the fried falafels on top.
- Spoon a dollop of the remaining yogurt sauce on each portion and place the onion rings on top.
- Cover with the remaining slices of the pita bread.
- Serve immediately.
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