Dill Leaves Falafel Sandwich with Kuboos and Samoon

This recipe was  published in Kungumam thozi ((குங்குமம் தோழி) Ramadan Special 30 vegetarian Recipes on 15.06.2016 issue

Dill Leaves Falafel Sandwich

Generally accepted to have first been made in Egypt, falafel has become a dish eaten throughout the Middle East. The fritters are now found around the world as a replacement for meat and as a form of street food.
I am regularly preparing various ways like indian falafel,falafel, dil leaves falafel. It is my family's favourite.

For Falafel

INGREDIENTS:

Dill leaves – 1 bunch

White channa – 200 gms

Garlic – 3 nos

Cumin seeds – 1 tbspn

White sesame seeds – 11/2  +11/2 tbspn(roasted)

Baking powder – 1 pinch

Onion  - 1 no chopped

Green chilli – 1 big

Salt to taste

Oil – for deep fry

METHOD:

Soak the channa whole night, wash and chop the dil leaves finely,

Roast the cumin seeds separately.

In a mixie jar put the soaked channa, garlic, onion, dil leaves, salt, baking powder, green chilli, roasted cumin seeds, half of the roasted white sesame seeds then grind coarsely for 3/4^th done.

In that grinded paste add the balance sesame seeds and mix it, make small balls from the mixture, make a plum size ball and gently press them and deep fry in hot oil until nice golden brown.

The crispy Dill leaves Falafel ready.

Dipping Sauce

mayonnaise - 3 tbspn

garlic - 1 pod

curd - 1 tbspn

olive oil 2 tspn

Blend everything in a blender.

For sandwich

need readymade kuboos or long bun (samoon)

cheese slices

lettuce

carrot and cucumber cut into match stick size

Serving suggestion

Take a bun or kuboos spread the dipping sauce on it. Arrange it into a sandwich form.

Enjoy homemade healthy Greene falafil sandwich