FRIJE

Instructions

• 1.   Prepare the falafels on the same day. Drain and rinse the chickpeas. Pour them into the bowl of a food processor with the peeled onion and garlic, herbs, chili, salt, and spices. Blend, scraping down the sides regularly, until you have a grainy but homogeneous mixture, without large pieces of chickpeas. Shape small balls using a falafel spoon and fry them in very hot sunflower oil. Drain on paper towels.
• 2.   The day before, soak the chickpeas in a large amount of cold water. Prepare the pickles. Finely slice the cabbage and peeled onion using a mandoline. Place them in a clean container. Bring 15 cl of water, sugar, and vinegar to a boil. Pour the hot mixture over the vegetables, let cool to room temperature, and marinate for 12 to 48 hours.
• 3.   Prepare the eggplants. Peel them, cut them into thin slices using a mandoline. Sprinkle with fine salt and let drain for 45 minutes. Pat them dry and fry them in hot oil. Drain on paper towels.
• 4.   Prepare the tahini sauce by blending all the ingredients. Adjust the texture by gradually adding water. Set aside.
• 5.   Wash and dice the cucumber. Open the pita breads on one side. Line the pitas with fried eggplant, place a few falafels on top, drizzle with tahini sauce, and cover with pickles. Repeat, layering the ingredients in this order. Finish with a little tahini sauce and harissa if desired.

Nutritional information *

Reference

• www.elle.fr/Elle-a-Table/Recettes-de-cuisine/Sandwich-falafels-pickles-sauce-tahini-4016144