Falafel Pita Sandwich

 

Falafel is generally a scrumptious vegetarian choice, and it makes a good fundamental filling for a pita sandwich. Throw in a few new veggies and tahini sauce and you have a feast. Falafel can be delighted in at room temperature or warmed prior to appreciating.

RECIPES  

1 tablespoon olive oil

6 pita bread loaves

18 cooked falafel balls, from homemade or store-bought falafel mix

2 medium tomatoes, diced

1 medium cucumber, unpeeled and diced

1 medium white or red onion, thinly sliced

1/4 cup finely chopped fresh parsley

3 sandwich pickles, sliced, optional

Tahini sauce, homemade or store-bought, to taste.

PREPARATION  

STEP 1

Gather the ingredients.

STEP 2

Heat a large nonstick skillet or griddle to medium-high heat. Coat with olive oil and heat a pita round for 2 minutes on each side. The pita may begin to brown a little. Repeat with the remaining pita rounds, making sure to cut the top part to reveal the pocket after heating.

STEP 3

Stuff each pita round with 3 falafel balls and a spoonful each of diced tomatoes and cucumber. Top each with sliced onion, chopped parsley, the optional pickles, and a generous drizzle of tahini sauce.

Tips

How to Bake Falafel?

Falafel is typically fried, which makes it really crunchy and decadent. If you're trying to keep your added-oil intake on the lower side, baking your falafel is a great alternative. To successfully bake the balls, you'll need to:

Preheat the oven to 375 F.

Spray a baking sheet with cooking oil, grease it with vegetable oil, or line it with parchment paper.

Place the falafel balls with at least 3 inches of space between.

Bake for 10 minutes, flip, and bake for an extra 10 to 12 minutes, until golden brown.