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Parve
Easy
40 Minutes
Diets 
All the bold, herby flavors of classic falafel is re-imagined in this chopped sandwich form.
4–6 falafel balls, fried not baked
2 Persian cucumbers
3 Israeli pickles, such as Haddar
1 plum tomato
4 slices pickled turnip
1/4 small red onion
2 tablespoons fresh parsley, washed
2 tablespoons fried eggplant
2 tablespoons chickpeas
2 tablespoons sauerkraut
2 tablespoons Gefen Olives
2 tablespoons chummus, such as Sabra
2 tablespoons techinah
1/2–1 tablespoon charif (optional)
2–3 pitas, laffa, or pita chips, for serving
Place all ingredients aside from the pita on a large cutting board and chop with a chef’s knife.
Mix it all together and stuff it into a pita or laffa. Alternatively, place the mixture in a bowl and serve it with pita chips.
Styling and photography by Chay Berger
Food Prep by Leah Hamaoui
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