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A delicious main course: Crisp patties made of channa, cabbage, carrots and capsicum are served atop fresh pita bread pockets and garnished with a chopped tomato and curd-garlic-spring onion dressing. Tuck-in!

Falafel recipe - How to make Falafel

Preparation Time:    Cooking Time:    Total Time:     Serves 4.
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For the pita bread
1 cup whole wheat flour (gehun ka atta)
1 tsp crumbled fresh yeast
1/2 tsp sugar
1 tbsp oil
1/2 tsp salt

For the dressing
6 tbsp curds (dahi)
2 garlic cloves, chopped
1/4 cup chopped spring onion greens
a pinch of sugar
salt to taste

For the patties
1 cup kabuli chana (white chick peas), soaked overnight and drained
1/2 tsp chopped green chillies
1/2 cup chopped mint leaves (phudina)
1/2 tsp grated garlic
1/2 cup grated cabbage
1 cup grated carrot
1/4 cup finely chopped capsicum
1/2 tsp roasted cumin seeds (jeera) powder
salt to taste

Other ingredients
oil for deep-frying
1/2 cup thinly sliced tomatoes
1 cup shredded lettuce

    Main Procedure

For the pita bread

    For the pita bread
  1. Combine all the ingredients except the oil in a bowl and using enough water, knead into a soft dough until it is smooth and elastic (approx. 5 to 7 minutes).
  2. Add the oil and knead again.
  3. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).
  4. Press the dough lightly to remove air and divide into 6 equal parts.
  5. Roll out each portion into circle of 150 mm. (6") in diameter and 4 mm. (1/6") thickness.
  6. Cook on a hot tava (griddle) on each side for a minute or until the bread puffs up.
  7. Remove and keep aside.
  8. Cut each pita bread into 2 halves and keep aside.

For the dressing

    For the dressing
  1. Blend all the ingredients in a mixer to get a smooth sauce. Keep refrigerated

For the patties

    For the patties
  1. Combine the kabuli chana, green chillies and mint and blend in mixer to a coarse past without using water.
  2. Add the remaining ingredients and mix well.
  3. Divide the mixture into 12 equal parts and shape them into patties.
  4. Deep-fry the patties in hot oil till golden brown in colour.
  5. Drain on absorbent paper and keep aside.

How to proceed

    How to proceed
  1. Warm the pita bread halves on a hot (tava) griddle.
  2. Fill each pita bread half with some tomato slices and shredded lettuce, one patty and a spoonful of the dressing on top.
  3. Repeat for the remaining pita bread halves and other ingredients to make 11 more falafels.
  4. Serve immediately.
Nutrient values per serving
Energy195 cal
Protein5.9 g
Carbohydrates26.2 g
Fiber3.2 g
Fat7 g
Cholesterol0 mg
Vitamin A872.1 mcg
Vitamin B10.2 mg
Vitamin B20.1 mg
Vitamin B31.6 mg
Vitamin C32.7 mg
Folic Acid29.5 mcg
Calcium113.5 mg
Iron3 mg
Magnesium0 mg
Phosphorus0 mg
Sodium31.1 mg
Potassium167.1 mg
Zinc0.8 mg


 on 08 Mar 18 02:20 PM

Thanks for showing how to make the pita pockets along with the Falafel as my kids just loved this recipe. Its easy!