Servings : 4


Chickpeas (kabuli chana), soaked overnight     1 cup
Garlic, chopped     2-3 cloves
Fresh coriander leaves, chopped     2 tablespoons
Fresh parsley, chopped     2 tablespoons
Spring onion greens, chopped     4-5 stalks
Bread crumbs     1/4 cup
Soda bicarbonate     a small pinch
Roasted cumin powder     1/2 teaspoon
Salt     to taste
Black pepper powder     1/4 teaspoon
Paprika     1/2 teaspoon
Oil     to deep fry

Hung yogurt     1/2 cup
Cream     2 tablespoons
Fresh coriander leaves, chopped     1 tablespoon
Garlic, chopped     3-4 cloves
Fresh parsley, chopped     1 teaspoon
Salt     to taste
Lemon juice     1/2 tablespoon


Cucumber, cut into ribbons with peel     1 medium

Burger buns     8 or Pitta Bread
Butter     as required
Lettuce, halved     4 leaves
Cheese slices, quartered     2
Cucumber, sliced     1 medium
Tomato, sliced     1 large


Drain the chickpeas and dry on a kitchen towel.

Grind the chickpeas along with garlic, coriander leaves, parsley, spring onion greens and breadcrumbs in a food processor to a coarse mixture.

Add soda bicarbonate and cumin powder and mix well.

Season with salt, pepper powder and paprika. Knead the mixture well and allow it to refrigerate for a couple of hours.

Take the mixture in a tablespoon dampened with water and shape it from top with another damp tablespoon. Many falafels can be shaped like this and stored on a greased plate in a refrigerator prior to frying.

Heat sufficient oil in a kadai and deep-fry the falafels till golden brown. Drain and place on an absorbent paper and set aside.

Mix all the ingredients of yogurt sauce and chill till required.

Apply salt to cucumber ribbons and set aside.

Cut the burger buns or pitta bread into half and apply butter.

On the base half of each bun place a lettuce leaf, quartered cheese slice, cucumber slice and tomato slice.

Place fried falafel patties on it and top with yogurt sauce and cucumber ribbons. Cover each with upper half of the buns.

Serve immediately.

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