Serving : 2-3 Person

Ingredients :

  • 4 Pita Pockets / 2 Pita Breads
  • 2 Cup Lettuce Leaves (chopped)
  • 1Tomato (sliced)

For Falafel Tikkis :

  • 1/2 Green Capsicum  (finely chopped)
  • 1/2 Cup Boiled and Crushed Sweetcorn
  • 1 Green Chilli (finely chopped)
  • 1/2 Cup White Kidney Beans (soaked and boiled)
  • 1 tbsp Tomato Puree
  • Salt to Taste
  • 1/2 tsp Red Chilli Powder
  • 2 tbsp Breadcrumbs
  • Oil

For Sauce :

  • 2 tsp Coriander Chutney
  • 1 tsp Tahini (sesame paste- optional)
  • 1 tsp Yoghurt
  • 1/2 tsp Sugar
  • Salt to Taste
  • Cheese Spread to Taste (optional)

Method :
For Falafel : Heat oil in pan, add chopped peppers and saute them. Add crushed corn and green chilli to it. Mix them and add boiled white kidney beans and smash them alltogether. Add salt and tomato puree to season it. Let everything come together and boil once. Remove from flame and let ot cool. Add breadcrumbs and make small flat balls with the mixture (approx 8-10 tikkis). Heat some oil on a griddle and stir fry the tikkis till golden brown on both sides.
For Sauce : Mix everything to a smooth paste and keep aside.

Cut pita breads in two equal halves and slit them open to make a pocket out of it. Apply some oil or butter and warm the pockets on griddle or oven.

Add lettuce and sliced tomatoes in the pocket, tikki cut into halves and sauce to top it up. Serve fresh.

Tips : You can use sundried tomatoes instead of tomato slices if available, and baked beans in tomato sauce instead of white kidney beans and tomato puree, if available. This will quicken the recipe.