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Pitas with Falafel & Muhammara
servings
3 people
time
45-80 min
The Pitas with Falafel & Muhammara bring colour to the table. Whether for lunch, a relaxed evening snack, or a weekend brunch with loved ones, these pitas are perfect. The individual components can be wonderfully prepared in advance, making the actual preparation a breeze! Gluten-free and optionally vegan or lactose-free.
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Preparation
in 30-60 minutes
Cooking
in 15-20 minutes
Red Cabbage Salad
- Place the finely shredded red cabbage in a bowl. Add a good splash of oil and a bit of salt. Knead vigorously with your hands until the cabbage becomes nice and tender. Optionally, you can also add a bit of lemon juice.
Tahini Yoghurt
- Put all the ingredients in a small bowl and mix well. Season to taste.
Serving
- Briefly toast the pitas on both sides in a pan or on the grill until they are nice and soft.
- Generously spread Muhammara on the pitas. Top with red cabbage salad and falafel. Garnish with peppers, flat-leaf parsley, pomegranate seeds, and chopped walnuts. Add a bit of tahini yoghurt on top and serve! Enjoy your meal!
Ingredients
3
9
tbsp
muhammara
9
gluten-free falafel
a little bit of
feta
a little bit of
fresh parsley
pomegranate seeds
walnuts, coarsely chopped
pickled peppers
For the Red Cabbage Salad:
150
g
red cabbage, finely shredded
olive oil
1
pinch/es of
salt
For the Tahini Yoghurt:
3
tbsp
plain yoghurt
1
tbsp
tahini
a little bit of
lemon juice
to taste
salt
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