Falafel Pitta with Tahini Yogurt and Pickles
Makes 1 serving

INGREDIENTS
100 g Falafel (Four or five from a chilled pack. They run from 15 g to 30 g each, so go by the weight rather than the count. Chilled, as sold.)
1 pitta, about 60 g Wholemeal pitta
50 g Greek yogurt, 0% fat
2 tsp (10 g) Tahini (More than half fat. Two teaspoons flavours 50 g of yogurt; more turns it into a paste.)
A squeeze Lemon juice
40 g Gherkins
60 g Tomato
40 g Red cabbage
A few sprigs Fresh parsley
A pinch Salt

METHOD
1. Heat the falafel in a dry pan over a medium heat for eight minutes, turning, until the outsides crisp. The oven at 200°C for twelve minutes does the same.
2. Stir the tahini and lemon into the yogurt with a pinch of salt and a splash of water until it drops off the spoon.
3. Warm the pitta and split it. Line it with the shredded cabbage and sliced tomato, push the falafel in, add the gherkins and spoon the sauce over with the parsley.

Contains gluten cereals, milk and sesame.
Shop-bought falafel is usually bound with wheat flour and often contains sesame. Check the packet.
Pickles in vinegar often list sulphites. Check the jar.

RECIPE NOTES
Falafel is fried chickpea, and a chilled pack is about 12% fat before you add a sauce. The tahini and yogurt are the second half of the 19 g of fat.
Falafel from a pack usually has wheat flour in it, so it carries the gluten flag. Check the label if that matters to you.

Full recipe: https://www.getfuel8.com/recipes/falafel-pitta-tahini-yogurt
