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  • Gunjan Sawhney

Roti Falafel Wrap

I have always been a strong advocate of adding a twist to the daily meals. While a lot has been done and said around leftover makeover in the kitchen, it always comes down to making best possible use of your available ingredients. This recipe is one of my favorites, and extremely easy to make those boring dinner nights fun!




INGREDIENTS -


1 cup Chickpeas 4 cups cold water 8 Garlic cloves Salt to taste 1 tsp ground Cumin powder 1 tsp ground Coriander powder 1 tsp ground black pepper powder 1 cup chopped Cilantro 1 cup chopped Parsley ¼ cup mint leaves ½ tsp baking powder Oil, for frying SERVINGS - Six


PROCESS -

1.Soak the chickpeas in 4 cups of cold water overnight. Drain the water later, and let the chickpeas dry. 2. Now throw in the dried chickpeas, chopped garlic, cilantro, parsley, mint leaves and all the dry spices in the bowl of a food processor. Blend it until the mixture is finely minced, and in a crumbly form. 3. Transfer this falafel mixture to a bowl, add the baking powder and refrigerate it for 15 minutes so that the batter holds together while cooking. 4. Using an ice cream scoop or a spoon, scoop out small balls from the dough. Gently shape it into a ball using your hands. Repeat this process for the remaining batter. 5. Now heat the oil in a thick bottomed pan or iron skillet and fry the falafel balls in small batches. Once they are browned from the bottom, flip them over using a butter knife or spoon on medium flame for not more than 3-4 minutes. 6. Once it is crispy and golden brown in color, transfer it to a tissue to dab the extra oil. 7. Smash some coleslaw on cooked chapati, place the Falafel balls on it along with chopped cucumber, onion and tomatoes.

8. Serve immediately.



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