These fusion falafel pockets are served in whole wheat flour bhakri pockets instead of pita. The simple yogurt dressing adds the perfect amount of zing. FALAFEL POCKETSIngredients1 cup chickpeas (kabuli chana), soaked for 6-8 hours and drained Oil for deep-frying + as required1 tablespoon + 1 teaspoon chopped fresh parsley 1 tablespoon chopped fresh coriander leaves 1 green chilli, chopped1 tablespoon lemon juice Salt to taste 1 teaspoon fruit salt 100 grams whole wheat flour (atta)dough½ cup yogurt1 teaspoon tahini½ teaspoon paprikaCrushed black peppercorns to tasteFew iceberg lettuce leaves, roughly tornMethod1. Heat sufficient oil in a kadai. 2. Coarsely grind the chickpeas. Add 1 tablespoon parsley, coriander leaves, green chilli, lemon juice and salt and grind again. Transfer in a bowl. 3. Add fruit salt to chickpea mixture and mix well.4. Divide the chickpea mixture into small equal portions and shape into tikkis. These are falafels5. Deep-fry the falafels in hot oil till golden brown and crisp. Drain on absorbent paper.6. To prepare bhakri, divide the dough into equal portions and roll out into thick oval shape. Apply some oil on top and roll out into semi-thick oval sheets.7. Heat a non-stick tawa. Place each oval sheet and roast from both sides till golden brown, basting with some oil. Transfer on the worktop and slightly cool.8. To prepare yogurt dip, mix together yogurt, tahini, remaining parsley, crushed peppercorns, paprika and salt in a bowl. 9. Horizontally halve each bhakri and slit each halve with one side intact to make pockets. 10. Pour some dip in the prepared bhakri pockets. Put few iceberg lettuce leaves and 2 falafels. Drizzle some dip on top. 11. Serve immediately. Click to Subscribe: http://bit.ly/1h0pGXfCookware by : http://www.wonderchef.inFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor