How to make Mini Falafel Burger -
Fusion snack, nutritious too !
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chickpeas, Hung Yogurt (हंग कर्ड / दही का चक्का )
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Mini Falafel Burger checkout Falafel, Falafel, Thai Chilli Cakes, Chole Canapes . You can also find more Snacks and Starters recipes like Jackfruit Crepe Rolls Paneer Shawarma Eggless Wheat Cinnamon Cookies Dhaniya Murgh
Mini Falafel Burger Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 41-50 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mini Falafel Burger Recipe
Chickpeas soaked overnight 1 cup
Hung Yogurt chopped 2-3 cloves
Fresh coriander leaves chopped 2 tablespoons
Fresh parsley chopped 2 teaspoons
Spring onion greens chopped 4-5 stalks
Bread crumbs 1/4 cup
Soda bicarbonate a small pinch
Roasted cumin powder 1/2 teaspoon
Salt to taste
Black pepper powder 1/4 teaspoon
Paprika 1/2 teaspoon
Oil to deep fry
FOR YOGURT SAUCE
Hung yogurt 1/2 cup
Cream 2 tablespoon
Fresh coriander leaves chopped 1 tablespoon
Garlic chopped 3-4 cloves
Fresh parsley chopped 1 teaspoon
Salt to taste
Lemon juice 1/2 tablespoon
TO SERVE
Cucumber cut into ribbons with peel 1 medium
Mini burger buns 8
Butter as required
Lettuce, halved 4 leaves
Cheese slices quartered 2
Cucumber sliced 1 medium
Tomato sliced 1 large
Method
Step 1
Drain the chickpeas and dry on a kitchen towel. Grind the chickpeas along with garlic, coriander leaves, parsley, spring onion greens and breadcrumbs in a food processor to a coarse mixture.
Step 2
Add soda bicarbonate and cumin powder and mix well. Season with salt, pepper powder and paprika.
Step 3
Knead the mixture well and allow it to refrigerate for a couple of hours. Take the mixture in a tablespoon dampened with water and shape it from top with another damp tablespoon.
Step 4
Many falafels can be shaped like this and stored on a greased plate in a refrigerator prior to frying. Heat sufficient oil in a kadai and deep-fry the falafels till golden brown.
Step 5
Drain and place on an absorbent paper and set aside. Mix all the ingredients of yogurt sauce and chill till required.
Step 6
Apply salt to cucumber ribbons and set aside. Cut the burger buns into half and apply butter. On the base half of each bun place a lettuce leaf, quartered cheese slice, cucumber slice and tomato slice.
Step 7
Place fried falafel patties on it and top with yogurt sauce and cucumber ribbons. Cover each with upper half of the buns. Serve immediately.
Nutrition Info
Calories : 2193 Kcal
Carbohydrates : 286.2 gm
Protein : 73.7 gm
Fat : 83.7 gm
Other : Iron- 20.6mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
