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PITA – FALAFEL POCKETS

Are your taste buds craving for some Greek food? What could be better than falafel stuffed in pita pockets? Chick peas is soaked overnight, crushed and combined with onions, green chili and other spices to make these delicious patties.  Amazing flavours come together in this dish. The taste? Absolutely divine!

Cuisine                                   Preparation Time                                   serves                           Type
Greek                                   1 hour & 30 Minutes                                        2                                  Veg

Ingredients
4 Pita bread loaves
FOR FALAFEL
1 cup of Chickpeas soaked overnight & drained
1/4 cup or 2 tbsp of chopped Onion
1 tbsp Coriander leaves; chopped
1 tbsp Parsley; chopped
1 tbsp Garlic; chopped
1 tbsp Green chillies
Salt as per taste
1/4 tsp Black pepper
1/2 tsp Cumin powder

FOR THE PICKLED SALAD
One cup of sliced Zucchini (you can use cucumber as well), Carrot &  whole Green Chillies (optional)
1 cup of sliced onions
Salt as per taste
1/2 tsp pepper
1 tbsp white vinegar
Preparation
Mix all the falafel ingredients well and make a coarse paste in blender.
Make small patties using the batter.
In a pan heat Azafran’s Organic Sesame Oil.
Fry the patties until golden brown.
Place the same on a tissue paper (or any oil absorbing paper).
Heat Azafran’s Extra Virgin Olive oil infused with garlic.
Cook the rolled-out pita on both sides until golden brown.
Cut the pita bread into halves.
Take Tahini or Mustard Tahini (Mustard Mayo can also be added) & spread in the pita bread.
Place some pickled salad and 2 pieces of falafel.
Drizzle more tahini sauce.
Sprinkle some chilli powder.
Serve.
KITCHEN TIPS
If you notice that the falafels are falling apart, add more flour until you are able to make a ball shape.
Egg can also be used as a binding agent, but use only one.

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