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Falafel Pockets

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Ingredients

1 Cup Soaked Chickpeas
Garlic Cloves
Ginger Small Piece
3 Green Chillies
1 Tsp Cumin Seeds
1 Tsp Coriander Seeds
1.5 Tbsp Besan
Salt As Per Taste
A Handful of Coriander/Parsley
1 Spoon (If Needed) Water
Oil
1 Cup Yogurt
2 Tbsp Tahini
1 Lime Juice
Crushed Garlic (Optional) As Per Taste
Fresh Coriander As Per Taste
Salt As Per Taste
Black Pepper As Per Taste
Tomatoes (Finely Chopped) As Needed
Cucumber (Finely Chopped) As Needed
Olives (Finely Chopped) As Needed
Onion (Optional) As Needed
Pita Bread
Oil/Butter For Roasting
For Pita Bread - (Made On Gas)
1/2 Cup Wheat Atta
2 Cup Maida
1 Cup Warm Water
2 Tsp Yeast
Salt
1 Tbsp Sugar
1 Tbsp Oil

Falafel Pockets

  • Medium

Ingredients

About

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Falafel Pockets are a delicious and protein-packed Middle Eastern dish, featuring crispy chickpea falafels stuffed inside soft pita bread with fresh veggies and creamy sauces. This wholesome and flavorful meal is rich in plant-based protein, fiber, and essential nutrients. The crispy falafels, made with herbs and spices, add a crunchy texture, while the fillings like hummus, tahini, and fresh greens enhance the taste. Ideal for a quick and nutritious meal, Falafel Pockets are both satisfying and healthy. Perfect for vegetarians and vegans, they are a great alternative to traditional wraps.

Benefits:

  1. High in Plant-Based Protein – Chickpeas provide essential amino acids.
  2. Rich in Fiber – Aids digestion and promotes gut health.
  3. Good Source of Healthy Fats – Tahini and olive oil support heart health.
  4. Packed with Antioxidants – Herbs and spices boost immunity.
  5. Energy-Boosting Meal – A balanced mix of carbs, protein, and fats.
  6. Weight-Friendly – Keeps you full longer without excess calories.

Steps

1
Done

TO MAKE FALAFEL, IN A MIXER, GRIND 1 CUP SOAKED CHICKPEAS, 3-4 GARLIC CLOVES, GINGER, 3 GREEN CHILLIES, 1 TSP CUMIN, 1 TSP CORIANDER SEEDS, 1.5 TBSP BESAN, SALT, AND A HANDFUL OF CORIANDER/PARSLEY. ADD 1 SPOON WATER IF NEEDED.

2
Done

SHAPE INTO SMALL BALLS AND COOK IN AN APPE PAN WITH OIL UNTIL GOLDEN OR AIR FRY AT 200°C FOR 15 MINUTES.

3
Done

TO MAKE YOGURT TAHINI SAUCE, MIX 1 CUP YOGURT, 2 TBSP TAHINI, 1 LIME JUICE, CRUSHED GARLIC (OPTIONAL), SALT, BLACK PEPPER, AND CHOPPED CORIANDER.

4
Done

FOR TAHINI - IF YOU DON’T WANT TO ORDER FROM STORE OR BUY ONLINE THEN YOU CAN DRY ROAST 100 GM SESAME SEEDS AND THEN CHURN THEM IN MIXER ON PULSE MODE & ADD 2 TBS CURD & MIX -IT WILL TASTE ALMOST LIKE TAHINI.

5
Done

FOR SALAD MIX, COMBINE FINELY CHOPPED TOMATOES, CUCUMBER, OLIVES, AND ONION (OPTIONAL).

6
Done

FOR PITA BREAD - (MADE ON GAS), MIX ALL INGREDIENTS - 1/2 CUP WHEAT ATTA, 2 CUP MAIDA, 1 CUP WARM WATER, 2 TSP YEAST, SALT , 1 TBSP SUGAR, 1 TBSP OIL AND MAKE A DOUGH.

7
Done

LEAVE DOUGH FOR PROVING FOR 2 HOURS. TAKE IT OUT, CUT THE DOUGH INTO EQUAL PORTIONS. FROM EACH PORTION ROLL LIKE A SMALL MEDIUM SIZE PARATHA. COOK ON MEDIUM HIGH FLAME ON GAS ON TAWA CONTINUOUSLY FLIP IT ON BOTH SIDES.

8
Done

IF STORE BOUGHT, ROAST PITA BREAD WITH OIL/BUTTER AND CUT INTO POCKETS. SPREAD YOGURT TAHINI SAUCE, ADD FALAFEL AND SALAD. DRIZZLE MORE SAUCE ON TOP AND SERVE!

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Methi Thepla
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Bajra Khichdi
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Methi Thepla