Falafel Bhaji Burger
by Leo Hernandez
2 Jun 2026 · 👁 95 views
A falafel that took a detour through an Indian pakora stand on its way to the bun.
🧺 Ingredients
- Chickpeas1.5 cups, soaked overnight
- Coriander Leaves1 bunch
- Green Chilli2
- Chaat Masala1 tsp
- Burger Buns4
- Yogurt1/2 cup, whisked
- Mint Leaves10–12
👨🍳 Method — step by step
1
Blitz soaked (NOT boiled) chickpeas with coriander, chilli, chaat masala and salt to a coarse rubble.
2
Shape into 4 fat patties; rest in the fridge for 20 minutes.
3
Fry at 170°C until deep brown and crackly, about 5 minutes. Re-fry 1 minute for extra crunch.
4
Whip yogurt with mint and a pinch of salt for the raita-mayo.
5
Build: toasted bun, mint yogurt, patty, onions, more yogurt, lid on. Squish respectfully.
💡 Chef's verdict & trivia
Double-fry the patties: once to cook, once to crisp. Soggy falafel is a crime in at least two cuisines.
💬 Comments (1)
Arjun Mehta
Never thought these two cuisines would work together. I was wrong. Deliciously wrong.
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