Falafel in pita
red onion (approx. 60 g)
Ingredients · Servings 4
- 150 g Organic Salad Gherkins
- 0.5 tsp sugar
- Salt
- 10 sprigs of coriander leaves
- 6 sprigs flat-leaf parsley
- 1 red onion
- 1 Tomato
- 120 g Römersalatherz
- 4 Pita Bread
- 12 Falafels
- Tahin
Method · 1 h
- Wash the cucumber thoroughly with hot water, pat dry, halve lengthwise, and slice thinly. Place in a bowl and mix with sugar and salt. Pluck the coriander and parsley leaves from their stems and roughly chop. Slice the onion into thin rings, place the rings in a sieve, rinse briefly with hot water, and drain. Wash the tomato, cut out the stem end in a wedge shape, and roughly chop the tomato.
- Clean, wash, and spin-dry the romaine lettuce. Cut the lettuce into bite-sized pieces. Bake the pita breads in a preheated oven according to the package instructions. Remove from the oven and let cool slightly.
- Cut a horizontal pocket into each flatbread (or, if already present, open the pocket). Distribute cucumber, herbs, onion rings, tomatoes, lettuce and 3 falafel into each flatbread pocket and serve with tahini sauce.
Tomato (medium size, approx. 120 g)
Pitta breads (for baking)
Falafel (see recipe below)
Tahini (see recipe below)
