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)|
|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)|
|Oil||1 Cup (16 tbs) (For deep frying)|
|Butter||1 1/2 Tablespoon|
|Garlic chutney||4 1/2 Teaspoon|
|Tahini dip||1/2 Teaspoon|
|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.