Lebanese Falafel Sandwich
Beginning his career from working in the kitchen team of McDonalds, chef Puneet Jain has come a long way. Chef Puneet, as he is fondly called, believes that authenticity is the key ingredient to fine food. The co-owner of Buenos, Puneet was brought up in Delhi in a business family. He is a diploma holder in Hospitality & Tourism Management, Certified by American Hotel & Lodging Association, from Rai University. He has honed his culinary skills at leading hotels across the world and had the good fortune to worked with Michelin Star culinary and gourmet experts from all around the globe. He worked at Oberoi Amarvilas for over three years. The opportunity gave him great experience, leading him to become Head of Training and Development for The Oberoi Udaivilas and Trident Udaipur.
Passionate by nature, Puneet decided to start Buenos when he moved back to Delhi and got the opportunity to meet Rohan and Vipul, who fortunately had same vision and shared similar interests. Puneet wanted to utilise his culinary skills and be part of the administration.
Chef Puneet Jain, co-founder of Buenos, New Delhi
INGREDIENTS
Chickpea – 150 g Mint – 2 cups Parsley – 1 cup
Scallion – 1 cup chopped Garlic – ½ cup chopped Secret spices – 2 teaspoons Oil – to fry
Iceberg lettuce – 4 cups Romaine Lettuce – 4 cups Lollo Rosso – 4 cups
Cheddar cheese – 2 cubes to grate
Hummus – 2 tablespoon
Multigrain bread – 4-6 slices
Method
- Wash and soak chickpeas overnight. Next day, drain and put them in a blender. Add mint, parsley, scallions, garlic and secret spices and blend really well.
- Once blended, take small portions from the mix and shape them into equal-sized balls.
- Deep fry it in oil. While still hot, crush the cooked falafel balls. Put the mix over bread slices.
- Arrange iceberg lettuce, romaine lettuce and Lollo Rosso evenly on top of the mix. Grate cheddar cheese, spread a tablespoon of hummus over each and add pickles.
