Falafel, Lebanese Falafel Stuffed in Pita Bread recipe with step by step photos
Tips and notes for Falafel stuffed in pita bread-
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 falafel bullets-
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 the falafel dressing-
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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For toasting the pita bread-
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.
How to make falafel in pita bread-
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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