Lebanese falafel stuffed in pita bread | homemade falafel in pita bread | Indian style falafel wrap | falafel pita pocket with curd dressing |
by Tarla Dalal
Added to 330 cookbooks
This recipe has been viewed 396262 times
Lebanese falafel stuffed in pita bread | homemade falafel in pita bread | Indian style falafel wrap | falafel pita pocket with curd dressing | with 41 amazing photos.
Lebanese falafel stuffed in pita bread is a popular Middle Eastern street food that combines the delicious flavors of crispy falafel patties with the soft and chewy texture of pita bread.
falafel is a middle eastern deep fried snack (Lebanese snack). It is an Arab food. falafel are great source of protein as they are made with kabuli chana. falafels are usually fried but if you are looking for healthier option you can also bake them!
falafel bullets are made with soaked overnight and drained kabuli chana (white chick peas) , garlic (lehsun) ,onions, parsley, coriander (dhania), mint leaves (phudina) and cumin seeds (jeera) powder all ground together in a food processer. And the mixture is then taken out in a bowl and green chilli paste + baking powder are added to it and mixed together. Small balls are equally shaped out of the mixture and fried.
Further to make Lebanese falafel stuffed in pita bread we have made a dip using curd, garlic, spring onion and sugar.
Then the leavened pita bread is lined with tongue-tickling garlic chutney, topped with a tangy curd dressing and packed with scrumptious deep-fried Lebanese falafel ‘bullets’ made of a kabuli chana batter to make falafel pita pocket with curd dressing.
I would like to share some important tips to make the perfect falafel pita pocket with curd dressing. 1. Mix well and our falafel bullet mixture is ready. If making falafel for the first time and you are afraid of the falafel disintegrating, then add 1-2 tbsp of refined flour for binding. 2. You can make the tahini dip in advance and store in the fridge.
This Middle-Eastern falafel is quite filling, and looks and tastes exotic as well, so you can serve it with tea or at a party too.
Serve the Lebanese falafel stuffed in pita bread as soon as you assemble it, because it will get soggy if you let it soak in the dressing for too long.
Enjoy Lebanese falafel stuffed in pita bread | homemade falafel in pita bread | Indian style falafel wrap | falafel pita pocket with curd dressing | with step by step photos.
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. 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.
How to proceed- 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 the lebanese falafel stuffed in pita bread immediately.
Falafel, Lebanese Falafel stuffed in Pita Bread Video
Lebanese Falafel Stuffed in Pita Bread recipe with step by step photos
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For making homemade falafel in pita bread, we need to first make the bullets, a dressing then toast the pita bread and stuff them. While pita breads are readily available in local bakeries and general stores, you can make them at home by referring this recipe of Pita bread
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The fresh garlic chutney can be made a day prior and stored in the refrigerator. I personally make this spicy shatta lebenese chutney and use it to make falafels.
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Similarly, you can make the tahini dip and store in the fridge.
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For the mixture of falafel bullets, pick, clean and wash the kabuli chana.
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Submerge in enough water, cover and soak the kabuli chana overnight.
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In the morning, drain the kabuli chana and transfer to a mixer jar. There is no need to boil the chickpeas as they will have a lot of moisture content if done so.
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Add the chopped garlic.
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Add the chopped onions.
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Add parsley and coriander.
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Add the chopped mint leaves. To make a more herby falafel, increase the quantity of parsley, coriander and mint.
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Add cumin seeds powder and salt to taste.
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Add approx. ¼ cup of water.
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Blend in a mixer to a coarse mixture. If you have a small mixer jar, divide the ingredients in half and process the mixture one batch at a time. You want the mixture to hold together and be more paste-like but not turn into hummus.
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Transfer the mixture into a bowl. Remove any large chickpea chunk that the processor missed or else the falafel might not have an even texture & burst while frying. Add the baking powder. This lightens the texture and fluffs up the falafel.
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Add the green chilli paste. Add more or less as per your liking.
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Mix well and our falafel bullet mixture is ready. If making falafel for the first time & you are afraid of the falafel disintegrating, then add 1-2 tbsp of refined flour for binding.
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Divide the falafel mixture into 18 equal portions.
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Shape a portion into a round ball and put in hot oil in a deep non-stick kadhai. For a healthier version, pan fry or shallow fry the falafel patties.
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Shape 5 more portions into a ball and put it in the oil. You can make the falafel smaller or larger depending on your personal preference.
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Deep-fry all 6 at a time in a batch till they turn golden brown in colour from all the sides.
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Drain on absorbent paper and keep aside.
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Similarly, make and fry 12 more falafel balls in 2 more batches.
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For preparing the falafel dressing, in a deep bowl, take 1 cup curd.
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Whisk it to form a smooth base.
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Add chopped spring onions.
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Add chopped garlic.
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Add a pinch of sugar and salt to taste.
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Mix well and our dressing for falafel is ready.
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To make falafel in pita bread, cut a pita bread into two vertically.
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Slit each halve to form a pocket. Be careful while doing this or else you might end up tearing the pita pocket.
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Heat a non-stick tava (griddle) and place the pita pockets over it. Cook it on a medium flame till light brown spots appear on both the sides.Remove in a plate and keep aside..
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Remove in a plate and keep aside.
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Take a pita bread halve, spread ½ tsp of garlic chutney evenly in it.
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Add 1 tsp of tahini dip.
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Place 2 falafel bullets.
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Top it with 1½ tbsp of the prepared curd dressing.
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Place 2 tomato halves.
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Spread 1 tbsp of the shredded lettuce.
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Repeat steps 1 to 6 and make 8 more falafels | Lebanese falafel | Lebanese falafel stuffed in pita bread | homemade falafel in pita bread | .
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Serve falafel in pita bread immediately.
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Nutrient values (Abbrv) per falafel
| Energy | 139 cal |
| Protein | 3.1 g |
| Carbohydrates | 13.7 g |
| Fiber | 1.8 g |
| Fat | 8 g |
| Cholesterol | 1.8 mg |
| Sodium | 14.4 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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