Recipe Description

Fusion snack, nutritious too !

Ingredients:-

• Chickpeas (kabuli chana), soaked overnight – 1 cup
• Garlic cloves, chopped – 2-3
• Chopped fresh coriander (hara dhania) – 2 tablespoons
• Chopped fresh parsley (ajmoda) – 2 tablespoons
• Spring onion greens (hare pyaaz ke patte) ,chopped – 4-5 stalks
• Breadcrumbs – ¼ cup
• Soda bicarbonate – a small pinch
• Roasted cumin (bhuna jeera) powder – ½ teaspoon
• Salt – to taste
• Black pepper (kali mirch) powder – ¼ teaspoon
• Paprika – ½ teaspoon
• Oil – for deep frying

• Yogurt sauce
• Drained (hung) yogurt (chakka) – ½ cup
• Cream – 2 tablespoons
• Fresh coriander (hara dhania) chopped – 1 tablespoon
• Garlic cloves,chopped – 3-4 no
• Chopped fresh parsley (ajmoda) – 1 teaspoon
• Salt – to taste
• Lemon juice – ½ tablespoon

• To serve
• Unpeeled cucumber, sliced into ribbons – 1 medium
• Burger buns – 8 mini no
• Butter, – as required
• Leaves, halved – 4 lettuce
• Slices, quartered – 2 cheese
• Cucumber, sliced – 1 medium
• Tomato, sliced – 1 large

 

Method:-

1. Drain the chickpeas and spread on a kitchen towel to dry. Process the chickpeas along with garlic, coriander, parsley, spring onion greens and breadcrumbs in a food processor to a coarse mixture.
2. Add the soda bicarbonate and cumin powder and mix well. Season with salt, pepper and paprika. Knead the mixture well and place in a refrigerator to chill for a couple of hours.
3. Shape tablespoonfuls of the chilled mixture into round patties with the help of two tablespoons moistened with water. Arrange on a greased plate and place in a refrigerator till ready to fry.
4. Heat plenty of oil in a kadai and deep-fry the falafels till golden brown. Drain on absorbent paper.
5. Mix together all the ingredients for the yogurt sauce and chill till required.
6. Apply salt to the cucumber ribbons and set aside.
7. Cut the burger buns into half and spread the cut sides with butter.
8. On the bottom half of each bun place a lettuce leaf, a quartered cheese slice, cucumber slice and tomato slice.
9. Place a fried falafel on the vegetable slices and top with yogurt sauce and cucumber ribbons. Cover with the top half of the bun.
10. Serve immediately.  

Chef’s Tip: In place of mini burgers you can also use small round buns.