Chapli kabab is the one item on a kebab menu that first-timers skip because they cannot picture it. It is not on a skewer, it is not cubed, and it does not look like the gyro next to it on the page. It is a flat, wide, spiced patty from Peshawar, in the north-west of Pakistan, and once you know what it is you tend to order it again. This guide explains what a chapli kabab is, how it differs from the Adana and shish styles on the same grill, what Falafel Flare in Sunnyvale serves under the name (a plate and a burger), what to drink with it, and how to order.
What chapli kabab is
Chapli kabab comes from Peshawar and the surrounding Khyber Pakhtunkhwa region, where it is a street and roadside staple. “Chapli” is usually traced to the Pashto word for flat or for a sandal, and the shape explains the name: a large, thin, hand-pressed round of minced meat, wider than a burger patty and much flatter. The classic seasoning is coarse rather than smooth: crushed coriander seed, dried pomegranate seed, green chilli, onion, tomato and fresh herbs are folded through the mince, and the patty is traditionally cooked on a wide iron griddle or over a grill until the edges go crisp and the center stays soft. Beef is the traditional meat in Peshawar; elsewhere chicken and lamb versions are common. Which meat Falafel Flare uses is not stated on the website, so ask the kitchen when you order.
Chapli, Adana or shish: three ways to grill meat
All three can appear on the same charcoal grill and they are easy to confuse on a menu:
| Style | Meat | Shape | Seasoning | At Falafel Flare |
| Chapli | Minced | Flat, wide patty | Coarse: coriander seed, pomegranate seed, chilli, onion, tomato | Chapli Kabab plate; Chappali Burger |
| Adana | Minced | Long, pressed onto a flat skewer | Turkish: red pepper, often hot | Adana Kabab |
| Shish-style | Cubed or whole pieces | Marinated pieces on a skewer | Marinade | Chicken Kabab, Chicken Chilli Kabab, Lamb Kabab, Beef Kabab |
The practical difference when you order: a chapli kabab eats more like a very good patty, with crisp edges and whole spices you can see, while an Adana is a single long kebab you cut across, and a shish-style kabab is pieces you pick up one at a time. If you are ordering a Combination Kabab, the ordering page names which of these it includes.
Menu card — Chapli Kabab
The flat, spiced Peshawari patty from the Kababs section; the listing describes the kabab plates as served with rice, salad, hummus and pita. The website describes its kebabs as charcoal-grilled.
Order on the Falafel Flare menu
Is it spicy
Chapli kabab is seasoned for flavor more than heat: the coriander and pomegranate seed give it a sour, aromatic edge, and the green chilli adds warmth rather than a burn in most versions. How hot Falafel Flare’s version runs is not published, and kitchens vary, so if you are ordering for children or for someone who avoids chilli, ask the kitchen before you order. The Chicken Chilli Kabab on the same menu is the one named for heat; the Chicken Kabab is the mild default.
The Chapli Kabab plate at Falafel Flare
On the Falafel Flare ordering page the Chapli Kabab sits in the Kababs section with the Chicken Kabab, Adana Kabab, Chicken Chilli Kabab, Lamb Kabab, Beef Kabab and Combination Kabab. The listing describes the kabab plates as served with rice, salad, hummus and pita, which is how chapli is usually eaten anyway: torn up with bread, with something cool on the side. If you want only the patty without the plate, the website lists an Only Kabab option among its customer favorites; check the ordering page for which kababs it offers.
The Chappali Burger
The website lists the Chappali Burger (spelled that way on the site) among its customer favorites: a burger named for the chapli kabab, on the Burgers section with the Flame Burger, Classic Hamburger and the rest. It is the easiest way to try chapli if you are not in the mood for a rice plate, and it is the order to point a burger-only friend toward. Toppings and combo options are listed on the ordering page.
Menu card — Chappali Burger
One of the website’s customer favorites, named for the chapli kabab, from the Burgers section. The ordering page lists what is on it and the combo options.
Order on the Falafel Flare menu
What to drink with it
The classic partner to a spiced kabab is Doogh, the salted, sometimes minted yogurt drink that is on the Falafel Flare drinks list; its sourness works against the coriander and chilli in the patty. If you prefer sweet, the Mango Lassi is on the same list. Iced Tea is there for anyone who wants neither. For dessert, Baklava or Turkish Delight from the Desserts section.
Menu card — Doogh
The salted yogurt drink from the Drinks section: the traditional glass next to a kabab plate.
Order on the Falafel Flare menu
How to order
Use the Order Priority Pickup (Direct) or Order Direct Delivery (Best Price) button on the website; both open the restaurant’s own ordering page, so the full order value stays with the kitchen rather than going to a third-party app commission. Falafel Flare is at 470 N Mathilda Ave, Sunnyvale, CA 94085, and the website states that its menu is made with 100% halal-certified ingredients. Posted hours run to 9 pm on Monday, Thursday and Sunday, 11 pm on Tuesday and Wednesday, and 11:59 pm on Friday and Saturday with an overnight window listed; the ordering page shows the current night.
FAQ
What is chapli kabab made of?
Traditionally, minced meat pressed into a wide, flat patty with crushed coriander seed, dried pomegranate seed, green chilli, onion, tomato and herbs, cooked on a griddle or grill. Beef is the traditional meat in Peshawar; chicken and lamb versions exist. Ask the kitchen which meat Falafel Flare uses.
Is chapli kabab spicy?
It is seasoned with whole spices and green chilli, so it has warmth and a sour, aromatic edge, but it is usually not fiercely hot. Kitchens vary, so ask Falafel Flare how theirs runs before ordering for children.
What is the difference between chapli kabab and adana kabab?
Both are minced-meat kebabs, but chapli is a flat, wide patty with coarse South Asian spices, while Adana is a long Turkish kebab pressed onto a flat skewer and seasoned with red pepper. Falafel Flare lists both: Chapli Kabab and Adana Kabab.
What is a Chappali Burger?
Falafel Flare’s burger named for the chapli kabab, listed on the website among its customer favorites. It is on the Burgers section of the ordering page, which lists the toppings and combos.
What should I drink with chapli kabab?
Doogh, the salted yogurt drink, is the traditional match and is on Falafel Flare’s drinks list. Mango Lassi is the sweet alternative.
Order the plate or the burger
Chapli Kabab plate if you want rice, salad, hummus and pita with it; Chappali Burger if you want it in a bun. Order either from the restaurant’s own page.
