Tarla.Dalal's picture

Aug. 02, 2015

An all-time favourite Lebanese dish, Falafel can classify as a sumptuous snack or a meal in its own right depending on when you have it! Here, unleavened pita bread is lined with tongue-tickling garlic chutney, topped with a tangy curd dressing and packed with scrumptious deep-fried bullets made of a kabuli chana batter. This Middle-Eastern delight is quite filling, and looks and tastes exotic as well, so you can serve it with tea or at a party too. Serve the Falafel as soon as you assemble it, because it will get soggy if you let it soak in the dressing for too long.


For the bullets
Kabuli chana 1/2 Cup (8 tbs) (white chick peas, soaked overnight and drained)
Chopped garlic 1 Tablespoon (lehsun)
Chopped onions 1/4 Cup (4 tbs)
Chopped parsley 2 Tablespoon
Chopped coriander 1 Tablespoon (dhania)
Chopped mint leaves 1 Tablespoon (phudina)
To be mixed into a dressing
Cumin seed powder 1/2 Teaspoon (jeera)
Salt To Taste
Whisked curd 1 Cup (16 tbs) (dahi)
Baking powder 1/4 Teaspoon
Chopped spring onions 1/4 Cup (4 tbs) (whites and greens)
Green chilli paste 1 Teaspoon
Chopped garlic 1/2 Teaspoon (lehsun)
Sugar 1 Pinch
Oil 1 Cup (16 tbs) (For deep frying)
Salt To Taste
Other ingredients
Pita bread 9
Butter 1 1/2 Tablespoon
Garlic chutney 4 1/2 Teaspoon
Tahini dip 1/2 Teaspoon
Tomato halves 18
Shredded lettuce 9 Tablespoon



For the bullets

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. 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.


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 tsp of garlic chutney evenly in it, add 1 tsp of tahini dip and place 2 bullets.

Top it with 1 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 immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 9