Falafel ( Lebanese )
by Tarla Dalal
Added to 254 cookbooks
This recipe has been viewed 163904 times
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.
- 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.
- 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 ½ tsp of garlic chutney evenly in it, add 1 tsp of tahini dip and place 2 bullets.
- Top it with 1½ 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.
Nutrient values per falafel
|Vitamin A||220 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.6 mg|
|Vitamin C||17.9 mg|
|Folic Acid||36.1 mcg|
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