Falafal Pockets Ingredients (Serves 12) 3 pita breads or 3 pizza bases 1 onion - cut into rings, separated & sprinkled with chat masala a few lettuce or cabbage leaves - shredded, some mayonnaise or cheese spread Falafal ½ cup kabuli channa - soak overnight or for at least 6 hours with a pinch of mitha soda ½ tsp whole coarinder seeds (dhania saboot) ½ tsp cumin seeds (jeera) ½ onion - finely chopped 1½ tsp lemon juice, ¾ tsp salt, ¼ tsp pepper 1 tsp garlic - very finely chopped, ½ cup chopped parsley 1 bread slice - broken into tiny pieces and ground in a mixer-to get fresh crumbs Method 1. For the falafels, grind uncooked channas without water with dhania and jeera to a rough paste. 2. Add onion, lemon juice, salt, pepper, garlic and chopped parsley to the channas in the grinder and grind again for a short while to a coarse paste. Remove from mixer. Add fresh bread crumbs. Check seasonings. 3. Make round, flat, patties about 1½” in diameter. 4. Heat oil and fry falafels, 3-4 at a time, on medium heat till golden brown. Remove and keep aside. 5. Cut the pita bread or pizza base into 2 pieces. 6. Open a piece with a knife from the cut side, going almost till the curved edge, keeping the base joined from the edges, such that you get a pocket. With the help of the knife, rotate it to form a pocket. 7. With the help of a knife, spread some mayonnaise or cheese spread inside the pocket. 8. Throw some onions sprinkled with chat masala inside the pockets. Push 2-3 hot falafel tikkis in it. Arrange lettuce leaves. 9. To serve, warm on a tawa on low heat for 2 minutes. Serve with ketchup.
Posted on: Tue, 10 Sep 2013 11:10:10 +0000
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