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Fresh Chickpea Falafel wrapped in a Roti

Fresh Chickpea Falafel Wrap

I had my own EUREKA moment yesterday. I am talking about the time when you walk in a grocery store, see an ingredient and immediately come up with a recipe (Fresh Chickpea Falafel Wrap). Accordingly I walked into the supermarket saw fresh chickpeas and made falafel!!! I know, I know its chickpeas and falafel. There is nothing ingenious in that. But one bite of these pint-sized delicious nuggets is going to leave you licking your fingers and wanting for more.

It is SUPER BOWL weekend y’all. All I wanted to do on Sunday was plop down on the couch in front of my TV with a steady supply of food to keep me going all the way through the game. But I had one big problem. My busy weekday schedule leaves only the weekend for blog posts. To make matters even worse my pantry and fridge were practically empty. That meant I had just Saturday to go grocery shopping as well as come up with a recipe. Talk about pressure y’all (LAUGHS!!!!)

You have to perform under pressure to win the SUPER BOWL. This was my big game so I knew I had to come up big (LAUGHS HARD!!!) I entered the supermarket, surveyed the field and my eyes immediately locked on to the produce section to my left. I scanned the array of veggies and the moment I laid my eyes on the fresh chickpeas I instantly thought falafel.

Fresh Chickpea Falafel Wrap

It felt like you have just found your receiver running wide-open for an easy touchdown. I quickly realized that all I had was an idea but no actual recipe so I had to rein in my enthusiasm. The first and the easiest step was the sauce. I say easiest because I already had a recipe right here. I simply modified the recipe for the coconut chutney by removing the coconut altogether,

Just blend together yogurt, cilantro, garlic, green chili to make a smooth paste. Dry roast cumin seeds, mustard seeds and curry leaves in a sauté pan over a medium heat. Add the tempering to the above sauce and season with salt.

Fresh Chickpea Falafel

Now came the most important part, the falafel.

First pop the peas out of their pods and soak them in  water overnight. Drain and dry them on a paper towel to remove the extra water. If there is any excess moisture then it may cause the falafel to disintegrate in the fryer.

Transfer the dried chickpeas, cilantro, green chili, garlic, lemon juice to a food processor and pulse until roughly mashed. Mixture should be slightly chunky. Then add rice flour, breadcrumbs, cumin powder, chat masala, sesame seeds and dry mango powder. Season with salt and mix until well combined. Cover and refrigerate for about 2-3 hours OR until the excess moisture evaporates. This step varies depending on the water content in the chickpeas.

Fresh Chickpea Falafel

Divide the mixture into equal portions and roll them into desired shape. Heat oil in a shallow pan and deep fry till golden and crisp. Drain on absorbent paper.

Fresh Chickpea Falafel wrap

If you cannot wait to start gobbling up these little beauties you do so by using the cilantro- yogurt sauce as a dip.

Fresh Chickpea Falafel Wrap

If you have a little more patience then you can stuff them into any bread your choice. Add any toppings that you desire and you have yourself a full meal. I used an Indian flatbread called chapatti for my sandwich and topped it with sliced cucumber and tomatoes  and the yogurt sauce.

Fresh Chickpea Falafel Wrap

I was thoroughly disappointed by the result of the SUPER BOWL since the team that I was rooting for lost but this delicious fresh chickpea falafel sandwich was right there by my side to brighten up my mood!!

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Fresh Chickpea Falafel Wrap

Fresh Chickpea Falafel wrapped in a Roti.

Rahul
Delicious bite size falafel, good on their own or just load them into a wrap and start munching!
5 from 1 vote
Course Main Course
Cuisine Fusion
Servings 4 people

Ingredients
  

Falafel

  • 2.5 cup Fresh Chickpeas/Garbanzo Beans
  • 2 Green Chilies
  • 2 Garlic Pods
  • 8 Cilantro sprigs
  • 1.5 tsp Cumin Powder
  • 1 tsp Chat Masala
  • 1 tsp Dried Mango Powder/ Amchur Powder
  • 1 tbsp Lemon Juice
  • 2 tsp Sesame Seeds
  • 1 tbsp Rice Flour
  • 1 cup Bread Crumbs
  • Salt: To taste
  • Oil

Sauce

  • 1 bunch Fresh Cilantro
  • 3 Small Garlic finely chopped
  • 2 Green Chilies
  • 1 cup Yogurt
  • Salt to taste
  • For Tempering
  • 1 tsp Cumin Seeds
  • 1 tsp Mustard Seeds
  • 7 Curry Leaves

Roti

  • 1 cup Wheat Flour
  • Water

Wrap

  • 4 Chapati Indian flat bread
  • 1 Small Cucumber thinly sliced
  • 1 Tomato thinly sliced
  • Lettuce Leaves

Instructions
 

  • Pop the peas out of their pods and soak them in water overnight. Drain and dry them on a paper towel to remove the extra water.
  • Transfer the dried chickpeas, cilantro, green chili, garlic, lemon juice to a food processor and pulse until roughly mashed. Mixture should be slightly chunky.
  • Add rice flour, breadcrumbs, cumin powder, chat masala, sesame seeds and dry mango powder to the above mixture. Season with salt and mix until well combined. Cover and refrigerate for 2-3 hours.
  • Divide the mixture into equal portions and roll them into desired shape.
  • Heat oil in a shallow pan and deep fry till golden and crisp. Drain on absorbent paper.

Roti

  • In a plate take wheat flour, add water little at a time and knead slowly to form soft dough.
  • Preheat a non-stick pan over medium heat.
  • Divide the dough into equal portion. Roll out each portion on a floured surface into a thin circle using rolling pin. Always roll on one side of the dough, do not turn the roti.
  • Be careful while putting the roti on the pan, dusted side should be at upper side of the pan and fry one side till you see bubbles.
  • Flip and cook the other side till you see brown spots. Turn and press with a spatula from all the sides till it puffs up.
  • As soon as it puffs up, take off from the heat.

For sauce:

  • In a blender add yogurt, coriander, garlic, green chili. Grind to make a smooth paste.
  • Dry roast cumin seeds, mustard seeds and curry leaves in a sauté pan over a medium heat. Add the tempering to the above sauce. Season with salt.

Wrap Assembly

  • Place a chapatti on a flat surface. Place the lettuce leaves on the chapatti. Top it with sliced cucumbers, tomato along with the falafel. Drizzle some sauce. Fold into wrap and serve immediately.

Notes

Removing the excess water in the falafel mixture before frying is absolutely essential.
This can be done by using breadcrumbs or by simply chilling the falafel mixture for a long time in the fridge.

5.0 from 4 reviews
 

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16 thoughts on “Fresh Chickpea Falafel wrapped in a Roti”

  1. Happy to visit your place.. And I am very happy and excited about this falafel recipe … It looks so refeshing and helps me to gain some courage to try hands on it

    1. I did not know about you but my wife was definitely craving it so I made it like an obedient husband.. 🙂 And yes you can definitely use canned chickpeas to make it.

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