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Pita Sandwich With Cauliflower Falafel And Roasted Vegetables Recipe in Urdu

Pita Sandwich With Cauliflower Falafel And Roasted Vegetables Recipe in Urdu

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    Ingredients

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    1. To begin making the Pita Sandwich With Cauliflower Falafel And Roasted vegetables, we will first make the falafel mixture.
    2. Preheat the Oven at 200 C and grease a Baking Sheet with olive oil. Keep aside.
    3. In a Food Processor, add cauliflower florets, chickpeas, onion, garlic, parsley, coriander leaves, and pulse until they look crumbled. Add lemon juice, coconut oil, turmeric, coriander powder, red chili powder, cumin powder, chia seeds, quinoa flour and season with salt and pepper. Pulse until combined well.
    4. Transfer the mixture to a bowl and check the salt and seasonings and adjust to suit your taste.
    5. Make small lemon sized equal balls of this falafel mixture and place them an inch apart on greased baking sheet.
    6. Brush with olive oil on top of each prepared cauliflower falafel. Bake for 20 minutes or until they turn brown and crisp from all sides. Make sure to turn the falafel half way through and bake brown and crisp from all sides. Once done, remove the cauliflower falafel from the oven and keep aside.
    7. To prepare the roasted vegetables, heat a grill pan over medium heat. Add a teaspoon of oil. Next add the bell peppers, onion, carrot, mushrooms and roast until vegetables are cooked yet look firm.
    8. Season with salt and black pepper. Turn off the heat and keep this aside. You can also stir fry the vegetables in a wok if you don’t have a grill pan.
    9. To assemble the Falafel Pita Sandwich, arrange the pita bread on a flat platter. Layer with a bed of lettuce. Place some sliced tomatoes. Next layer the cauliflower falafel. Top up with some roasted vegetables. Drizzle your favourite sauce.
    10. Serve Pita Sandwich With Cauliflower Falafel and Roasted Vegetables warm along with a Yogurt Dip and a cup of Espresso Coffee.
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    Dahi Baray Recipe by Uzma Sehar
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    Ingredients

    2 teaspoons Olive Oil
    2 Green Bell Pepper (Capsicum) , thinly sliced
    100 gram Portobello mushrooms , or button mushrooms, thinly sliced
    1 Carrot (Gajjar) , thinly sliced
    1 Onion thinly sliced
    Salt and Pepper , to taste
    1 Cauliflower (gobi) cleaned and florets separated
    1/2 cup Kabuli Chana (White Chickpeas) , cooked (canned can also be used)
    1 Onion roughly chopped
    Parsley leaves , half a bunch, chopped
    Coriander (Dhania) Leaves , half a bunch, chopped
    3 cloves Garlic
    1 Lemon juice , of lemon
    1 tablespoon Olive Oil , plus extra for brushing
    1/4 teaspoon Turmeric powder (Haldi)
    1 teaspoon Cumin powder (Jeera)
    1/4 teaspoon Red chilli powder
    1/4 teaspoon Coriander Powder (Dhania)
    2 tablespoon Quinoa flour
    1 tablespoon Chia Seeds
    Salt and Pepper , to taste
    4 Whole Wheat Pita Bread (with or without pockets)
    1 Tomato thinly sliced to circles
    Iceberg lettuce , chopped (optional)
    1/4 cup Tahini , or honey mustard sauce
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    Dahi Baray Recipe by Uzma Sehar

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