Falafel with Pitta Bread & Salad

I developed my love for Falafel during my trip to US. I had it for the 1st time in an Arabic Restaurant called Ibby’s Falafel in Grive Street,Jersey City,New Jersey which is located just in front of Path Station. Falafel originated from Egypt. You can generally have falafel as it is or have it with Pita bread/Thick Roti or Nan which has a pocket. You can even wrap it in tortilla and eat it as it is.
Ingredients for Falafel:

1 cup soaked chickpeas(chole) soaked overnite
1 medium size onion chopped
½ inch ginger
2 green chili chopped
Salt to taste
1 tsp coriander leaves chopped

Ingredients for Sauce:
1 cup yogurt(dahi)
3 tbspn mayonnaise(optional)
1 tsp red chili powder
1 tsp chopped mint leaves/parsely
Salt to taste
Sugar ½ tsp

Ingredients for Salad:
¼ th cup rajma, soaked overnite and boiled in pressure cooker with 2 cups water and ½ tsp salt. Keep the flame high till you hear one whistle. Lower the flame and cook for 25 minutes more.
2 tomatoes chopped
1 cucumber chopped(optional, not used here)
½ cup lettuce chopped(not used here)
1 small onion chopped into thin julians

Tomato Ketchup

Method to cook :
Grind chole, along with ginger and green chili with no water or minimum water.
Mix salt, chopped coriander and onion together . Make small patties and deep fry in hot refined vegetable oil.

Mix all ingredients for salad. Keep aside.
Mix all ingredients for sauce. Keep aside.

Take one pita bread/roti an cut into two. Take one half portion. Open the pocket and apply some ketchup in the inner portion of pocket.
Crush 3 falafel into two and put inside the pocket.
Add some salad and pour the Salad dressing. Serve hot.
Can wrap the pockets in Aluminum foil to avoid salad from dripping into the hand while eating


  1. Omg, am drooling rite now..such a delicious dishes dear..

  2. looks very tempting... nice recipe :)

  3. Wow thats my fav dearie....Even I too posted it recently ... We love this so much.