Falafel Pockets

PITA BREAD

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INGREDIENTS:

Active dry yeast

Sugar

Lukewarm water

Maida

Salt

Olive oil

METHOD:

- Dissolve dry yeast and sugar in lukewarm water and keep aside for 10 mins. 

- Add maida and salt in this mixture and knead the dough for 10 minutes. Add olive oil and knead more for few mins. 

- Cover it lightly and and place in a warm area to rise. Then after, knead for 5 minutes more.

- Roll out the balls out of dough in thick chapatis.

- Place it on tawa and roast it on both the sides till slightly brown in color.

- Roast again on tawa with a drop of oil before serving.

FALAFEL 

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INGREDIENTS:

Boiled Chickpeas

Chopped Garlic

Chopped spring onions

Chopped Parsley

Chopped coriander leaves

Salt

Baking soda

Cumin powder

Red chilli powder

Bread crumbs

Oil to fry

METHOD: 

- Take boiled chickpeas, garlic and spring onions with greens and grind without adding any water in mixer. 

- Add rest of all ingredients and mix well.

- Heat oil in a kadai. Shape the mixture into balls and flatten it. Deep fry on medium heat till golden in color.

- Drain on absorbent paper.

- Take a half of pita bread. Arrange mayo or sour cream, diced/sliced tomato-cucumber and falafel into it.

- Serve hot.