Falafel Wrap

About Falafel Wrap

Ingredients

• Chickpeas (kabuli chane) soaked overnight and pressure cooked till soft 1 cup
• Whole wheat rotis 4
• Spring onions, finely chopped 2 to 3
• Fresh coriander leaves, finely chopped 1 small bunch
• Cumin powder 1 tsp
• Coriander powder 1 tsp
• Garlic, chopped 1 tbsp
• Salt to taste
• Black pepper powder to taste
• Green chillies, chopped 2
• Oil 1 tbsp
• Cornflour 2 tbsps
• Onion sliced 2 tbsps
• Cucumber, cut into thin strips 2 tbsps
• Tomato, cut into thin strips 2 tbsps
• Fresh mint chutney 4 tbsps
• Lemon juice 2 tbsps

How to Make Falafel Wrap (Stepwise Photos)

Method

1. Put chickpeas, spring onions, coriander leaves, cumin powder, coriander powder, garlic, salt, black pepper powder and green chillies into a mixer jar and grind into a coarse mixture.
2. Transfer the mixture into a bowl, divide into equal portions and shape them into round tikkis or falafels.
3. Heat oil in a non-stick tawa. Dust the tikkis with cornflour and place them in the pan and shallow-fry, turning sides, till both sides are evenly golden on both sides.
4. Take a whole wheat roti, put some onion, cucumber, tomato, mint chutney, salt, pepper powder and ½ tbsp lemon juice. Place a falafel over them and wrap the roti around.
5. Heat the non-stick tawa again, place the wraps on it and cook till they are heated through.
6. Transfer onto a serving platter and serve immediately.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps