The Falafel Chopwich

Serves 2–3

•  4–6 falafel balls, fried not baked
• 2 Persian cucumbers
• 3 Israeli pickles
• 1 plum tomato
• 4 slices pickled turnip
• 1/4  small red onion
• 2 Tbsp fresh parsley
• 2 Tbsp fried eggplant
• 2 Tbsp chickpeas
• 2 Tbsp sauerkraut
• 2 Tbsp olives
• 2 Tbsp chummus
• 2 Tbsp techinah
• 1/2 –1 Tbsp charif (optional)
• 2–3 pitas, laffa, or pita chips, for serving

Place all ingredients besides 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.

The Falafel Chopwich

All the bold, herby flavors of classic falafel is reimagined in this chopped sandwich form.

Serves 2–3

4–6 falafel balls, fried not baked

2 Persian cucumbers

3 Israeli pickles

1 plum tomato

4 slices pickled turnip

1/4  small red onion

2 Tbsp fresh parsley

2 Tbsp fried eggplant

2 Tbsp chickpeas

2 Tbsp sauerkraut

2 Tbsp olives

2 Tbsp chummus

2 Tbsp techinah

1/2 –1 Tbsp charif (optional)

2–3 pitas, laffa, or pita chips, for serving

Place all ingredients besides 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.