Falafel sandwich
SERVES
4
PEOPLE
PREP TIME
0
MINUTES
COOKING TIME
0
MINUTES
CUISINE
Middle Eastern
COURSE
Main
Method
Lay the pita bread on the work top. Squish three freshly cooked falafel in a line over the top side of the bread.
Lay a line of thinly sliced tomatoes on top, then some pickled cucumber, fresh mint leaves, sliced onions and fresh lemon including rind. Drizzle with tahina mixed with natural yoghurt. Roll into a Swiss roll. Tuck in the ends to eat on the spot.
Roll in grease proof paper and eat like a wrap. If you would like to serve as a starter, cut in half and arrange on a plate with one piece propped against the other with extra tahina sauce and a little tomato salad.
Ingredients
4 pita bread or flour tortillas
16 freshly cooked falafel
4 ripe tomatoes, sliced
pickled cucumber
lettuce, shreddedÂ
fresh mint leaves, very finely sliced
fresh lemon, cut into tiny triangles
tahina mixed with natural yoghurt
Method
Lay the pita bread on the work top. Squish three freshly cooked falafel in a line over the top side of the bread.
Lay a line of thinly sliced tomatoes on top, then some pickled cucumber, fresh mint leaves, sliced onions and fresh lemon including rind. Drizzle with tahina mixed with natural yoghurt. Roll into a Swiss roll. Tuck in the ends to eat on the spot.
Roll in grease proof paper and eat like a wrap. If you would like to serve as a starter, cut in half and arrange on a plate with one piece propped against the other with extra tahina sauce and a little tomato salad.
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