As requested, this is how we eat falafel pita sandwiches in our house. First we make a yogurt-garlic-dill spread the day before or that morning. The recipe is as follows:
1 cup plain yogurt (or sour cream)
2 minced garlic cloves
chopped up dill to taste
pepper to taste
We usually use regular pita bread and cut them in half for the sandwich pocket, but I think next time we'll try the pocketless pita bread and just fold it over for the sandwich.
You take the bread, spread the yogurt-garlic-dill dip on it, we like to cut the falafel in half before we put that on the sandwich and then also fill with alfalfa sprouts, mixed greens and/or sliced cucumber. Yum!
Updated: I missed some things the first time I typed up this recipe. This is why I never cook without a recipe. I forget ingredients too easily. We usually serve this with hummus with pita and carrots to dip and a quinoa salad or couscous to go with it. The quinoa salad I made was made the following:
1 1/2 cup quinoa uncooked
12 dried figs, coarsely chopped
1/2 cup coarsely chopped walnuts
2 carrots, diced
2 celery stalks, diced
1 red bell pepper, diced
1 cup chick peas
4 Tbsp chopped fresh Italian parsley
juice from 1 fresh orange
3 Tbs olive oil
few dashes of rice wine vinegar
salt and pepper to taste
Cook the quinoa as directed. While the quinoa is cooking, chop the figs, walnuts, carrots and celery and put in a bowl. Add the chick peas. In a separate bowl, mix the orange juice, olive oil, vinegar, salt and pepper as your dressing. When the quinoa is cooked, mix the quinoa with the fig, walnut, veggie mixture and dressing. Serve warm or cold. This does taste great the next day, so you can make this ahead of time if you wish.
1 cup plain yogurt (or sour cream)
2 minced garlic cloves
chopped up dill to taste
pepper to taste
We usually use regular pita bread and cut them in half for the sandwich pocket, but I think next time we'll try the pocketless pita bread and just fold it over for the sandwich.
You take the bread, spread the yogurt-garlic-dill dip on it, we like to cut the falafel in half before we put that on the sandwich and then also fill with alfalfa sprouts, mixed greens and/or sliced cucumber. Yum!
Updated: I missed some things the first time I typed up this recipe. This is why I never cook without a recipe. I forget ingredients too easily. We usually serve this with hummus with pita and carrots to dip and a quinoa salad or couscous to go with it. The quinoa salad I made was made the following:
1 1/2 cup quinoa uncooked
12 dried figs, coarsely chopped
1/2 cup coarsely chopped walnuts
2 carrots, diced
2 celery stalks, diced
1 red bell pepper, diced
1 cup chick peas
4 Tbsp chopped fresh Italian parsley
juice from 1 fresh orange
3 Tbs olive oil
few dashes of rice wine vinegar
salt and pepper to taste
Cook the quinoa as directed. While the quinoa is cooking, chop the figs, walnuts, carrots and celery and put in a bowl. Add the chick peas. In a separate bowl, mix the orange juice, olive oil, vinegar, salt and pepper as your dressing. When the quinoa is cooked, mix the quinoa with the fig, walnut, veggie mixture and dressing. Serve warm or cold. This does taste great the next day, so you can make this ahead of time if you wish.
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