Ingredients
box Half of a 6 1⁄2-ounce box falafel mix (about 1⁄2 cup)
water
2 tbsp. to 1/4 cup minced fresh parsley
Cooking oil
1 pita round
Raw veggies of your choice
1/4 c. tahini (Find this sesame paste with international foods or peanut butter in the grocery store.)
1/4 c. plain yogurt (or water)
Juice of half a lemon
dash salt
Preparation
Step 1To make the sauce: Whisk all of the ingredients together until smooth. Store extra in a sealed container in the refrigerator for up to five days, or until the expiration date of the yogurt (whichever is sooner).Step 2Follow the package directions to prepare the falafel, but add the parsley before you mix in the water.Step 3Pour about 1⁄4 inch of cooking oil into the skillet and heat it on medium until the oil shimmers. Form the falafel mixture into six patties, each about 2 inches across and 1⁄2 inch thick. Use the spatula to transfer these to the hot oil, and cook them for 2 to 4 minutes on each side, or until the outsides are brown and crispy. Transfer the cooked falafel to paper towels to drain. Turn off the stove when all the patties are done.Step 4Spread about 2 tablespoons of the Tahini Tang sauce inside each pita pocket. Stuff each pocket with three falafel patties and lots of yummy veggies. Enjoy.
