The lunch edit 952

Falafel Pitta with Tahini Yogurt and Pickles

Make falafel pitta with tahini yogurt and pickles, from the first ingredient to the finished dish.

1 serving · 10 ingredients · 3 steps

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Falafel Pitta with Tahini Yogurt and Pickles, plated and ready to serve. — The finished recipe. Falafel Pitta with Tahini Yogurt and Pickles

Ingredients 1 to 6 for falafel pitta with tahini yogurt and pickles arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 10 for falafel pitta with tahini yogurt and pickles arranged separately on a dark worktop. — Ingredients 7 to 10. 60 g Tomato. 40 g Red cabbage. A few sprigs Fresh parsley. A pinch Salt

Falafel Pitta with Tahini Yogurt and Pickles, preparation step 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. — Step 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.

Falafel Pitta with Tahini Yogurt and Pickles, preparation step 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. — Step 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.

The finished falafel pitta with tahini yogurt and pickles. — Step 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.

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