Every year, International Falafel Day is observed on June 12 to celebrate the delicious Middle Eastern delicacy. Beyond its traditional nature, Indian chefs say you can do so more with it if you think out of the box
Indian chefs says you can use falafel to not only make chaat but also a burger and panini (in pic). Photo Courtesy: Le Cafe
Mumbai boasts of quite a few restaurants serving Middle Eastern cuisine that go beyond the usual favourites including the shawarma, hummus and even falafel, among other delicacies. Interestingly, many other restaurants are soaking in this very popularity of the dishes to create their own versions of Middle Eastern dishes.
Every year, World Falafel Day is observed on June 12 to celebrate the Middle Eastern dish. Falafel is a mildly spiced traditional dish from the region that is made from ground chickpeas, and deep fried in the shape of a ball or patty. It is usually eaten plain or served with pita bread.
Interestingly, Indian chefs are doing so much more with it. They share recipes for not only a delicious panini sandwich but also a burger, and labneh too.
The Habibi Panini Sandwich
Celebrating the falafel uniquely, Sainath Kodi, who is the hotel manager at Le Café in Chembur, says they make a Habibi Panini with the classical falafel. He shares, “With the Habibi Panini, we wanted to reimagine it in a way that felt both familiar and fresh. Instead of going the classic route, we paired the crunch of our falafel with grilled tomatoes, creamy avocado, arugula, and melted Monterey Jack cheese—all pressed into a warm, crusty panini baked fresh in our bakery.”
Ingredients:
For the sandwich:
Panini bread (cut in half horizontally) 1 no
Butter (softened) 1 tbsp
Plain hummus 1 tbsp
Red Pepper Hummus 1 tbsp
Fresh arugula a handful
Grilled Tomato slices 3–4 nos
Avocado (sliced) 1/2 no
Falafel, crispy 3 pieces
Monterey Jack Cheese 2 slices
For the side:
Peri Peri fries (store-bought or homemade)
Method:
1. Prep the bread: Slice your panini bread horizontally and spread a thin layer of butter on both inner sides.
2. Layer the spreads: On the bottom half, spread plain hummus. Then gently spread red pepper hummus over it for a flavour kick.
3. Lay a generous handful of arugula over the hummus. Top with grilled tomato slices. Add avocado slices for creaminess. Place 3 pieces of crispy falafel on top. Finish with two slices of Monterey Jack cheese.
4. Grill it: Close the sandwich with the top half of the bread. Grill the sandwich in a panini press or on a skillet until the bread is golden and the cheese is melted (about 3–4 minutes).
5. Serve: Cut the sandwich in half and serve hot with a side of spicy peri peri fries.
Pro tip:
1. Add a drizzle of tahini or a sprinkle of za’atar inside for extra Middle Eastern flavour
Falafel Burger
Reimagining the Middle Eastern dish in a new form, chef Shailendra Kekade, who is the executive and consulting chef at Sante Spa Cuisine in Mumbai, says you can make a Falafel Burger. With a delicious mix of chickpeas, cucumbers and tomatoes with tahini, it is a delicious burger like you never imagine before.
Ingredients
Chickpeas 200 gm
Fresh parsley 400 gm
Fresh coriander 60 gm
Onion 50 gm
Garlic cloves 15 gm
Salt to taste
Baking soda 1 tsp
Ground black pepper 1 tbsp
Cumin powder 1 tbsp
Coriander powder 1 tbsp
Fresh green chilly 10 gm
Roasted sesame seeds 2 tbsp
Oil for grilling
Building the burger
Multigrain burger buns
Sliced cucumbers
Sliced tomatoes
Baby Romaine lettuce
Tahini sauce
Method:
1. Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight.|
2. Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a grinder until all is well combined forming the falafel mixture.
3. Transfer the falafel mixture to a container and cover tightly and store in the fridge for a few hours.
4. Just before grilling, add the sesame seeds to the falafel mixture and stir.
5. Scoop the falafel mixture and form into patties of about 5 inches wide and 1/2 inch in thickness each.
6. Grill over a high flame on both sides till crisp from the outside and finish in a pre heated oven at 180 degrees C for about 5 to 7 minutes.
7. Assemble the falafel patties in a toasted burger bun with tahini sauce, lettuce, tomato and cucumbers and serve with crisps.
Falafel Chaat with Sumac Yogurt & Tamarind Glaze
While Indian chaat is a favourite, Amandeep Singh, who is the executive sous chef at The Westin Mumbai Garden City, combines Indian street food with Middle Eastern soul to create falafel chaat with sumac yogurt and tamarind glaze.
Ingredients:
Classic falafel 4 pcs (mini-sized)
Whisked yogurt 1/2 cup with sumac and salt
Tamarind chutney 2 tbsp
Pomegranate pearls 2 tbsp
Sev 1 tbsp
Mint leaves and coriander
Method:
1. Cut warm falafels in half, place over yogurt-sumac base, drizzle tamarind glaze, sprinkle sev and garnish with pomegranate and herbs.
2. Enjoy a delightful, crunchy, tangy plate.
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