Falafel Wrap
Ingredients:
2 warm, sturdy pitas
8-10 warm, freshly fried falafel
1/2 cup baba ganoush or hummus
1/2 cup tzatziki or thick Greek yogurt (optional)
1/2 cup red cabbage, thinly sliced
1/2 cup carrots, julienned
1/2 cup mixed baby greens
1 lemon
2 pickled banana peppers
4 pickled turnip spears
Tahini sauce, for drizzling
Hot sauce
Kosher salt
Method:
Warm the pita bread in a low oven while you prepare the ingredients for the sandwich.
Dress the baby greens with a just bit of lemon juice and light sprinkling of Kosher salt and set aside.
When the pita are warmed through and pliable, remove from the oven and slice off the top third of each to create a pocket.
Slather the inside of each pita with half of the baba ganoush, hummus or optional tzatziki and stuff the pocket with 4-5 of the warm falafel.  Drizzle on a bit of tahini sauce/hot sauce and top with the dressed baby greens, carrot and cabbage.
Finish each sandwich with a garnish of one pickled banana pepper and a couple of pickled turnip.  Serve immediately with plenty of napkins.

Falafel Wrap

Ingredients:

  • 2 warm, sturdy pitas
  • 8-10 warm, freshly fried falafel
  • 1/2 cup baba ganoush or hummus
  • 1/2 cup tzatziki or thick Greek yogurt (optional)
  • 1/2 cup red cabbage, thinly sliced
  • 1/2 cup carrots, julienned
  • 1/2 cup mixed baby greens
  • 1 lemon
  • 2 pickled banana peppers
  • 4 pickled turnip spears
  • Tahini sauce, for drizzling
  • Hot sauce
  • Kosher salt

Method:

  1. Warm the pita bread in a low oven while you prepare the ingredients for the sandwich.
  2. Dress the baby greens with a just bit of lemon juice and light sprinkling of Kosher salt and set aside.
  3. When the pita are warmed through and pliable, remove from the oven and slice off the top third of each to create a pocket.
  4. Slather the inside of each pita with half of the baba ganoush, hummus or optional tzatziki and stuff the pocket with 4-5 of the warm falafel.  Drizzle on a bit of tahini sauce/hot sauce and top with the dressed baby greens, carrot and cabbage.
  5. Finish each sandwich with a garnish of one pickled banana pepper and a couple of pickled turnip.  Serve immediately with plenty of napkins.
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