Falafel Wrap

A delicious veg recipe for all you Lebanese food lovers

All you need to do is grind(its preferable to use a processor if u don’t have use a grinder , in both ways keep removing from the sides and keep grinding) together, 1 cup soaked white chana , 3 green chillies , 1 medium size onion cut roughly, 1 tsp zeera powder ,4-5 cloves of garlic, 1 fist of coriander , salt and a pinch of baking soda . Grind well to make a really thick paste ( don’t grind very finely , don’t even leave big chunks , it should be grainy , stop at the stage when u feel one more pulse will make it into a fine paste . And make sure the coriander has given a nice medium green colour , add more if u feel its yellowish) remove in a bowl and mix 1 tbsp chana aata .
Grease your hands with oil and make flat round kabab shape and deep fry till golden . Traditionally this is made with an icecream scoop but I find using hands more convenient . You can even sprinkle little white til while shaping.

For hummus

Soak 100 gms of chickpeas (Indian white choley) overnight. The next day drain all water and pressure cook the chickpeas with little water , salt and a pinch of baking soda . Precisely on high heat till first whistle and low heat for 7-8 mins. Drain the water and let the chickpeas cool.
In a grinder put the boiled chickpeas , 2 tbsp dahi , juice of half lime , salt , 1 tsp tahina paste (white til paste) 4-6 garlic cloves , 4-5 tbsp olive oil. Grind all to a smooth paste.
In a bowl mix together half cup chopped iceberg lettuce , 1 chopped tomato and add little salt and pepper and juice of 1/4th lime and mix.

On a pita bread spread hummus generously and put some salad in a line. Then put falafel pcs broken to two . And wrap in foil or butter paper. Serve immediately.