For The Felafel

1 cup soaked kabuli chana (white chick peas)

1/4 cup chopped coriander (dhania)

1/4 cup finely chopped parsley

1/2 cup mint leaves (pudina)

1 tsp finely chopped green chillies

2 tsp finely chopped garlic (lehsun)

1/2 tsp roasted cumin seeds (jeera) powder

salt to taste

oil for deep-frying

For The Hummus

1 cup boiled kabuli chana (white chick peas)

2 tsp chopped garlic (lehsun)

2 tsp lemon juice

4 tbsp fresh curd (dahi)

salt to taste

1 tsp chilli powder

1 tbsp finely chopped parsley

3 tbsp oil

For The Tahini

3/4 cup sesame seeds (til)

1/4 cup chana dal (split Bengal gram)

1 tbsp vinegar

4 tbsp fresh curd (dahi)

2 tsp garlic (lehsun)

1 tsp oil

1 tsp chilli powder

1 tsp cumin seeds (jeera) powder

salt to taste

Other Ingredients

rotis

2 cups roughly torn lettuce

4 tbsp pickled jalapeno rings

1 tsp dry red chilli flakes (paprika)