Falafel wrapped in Arabic pita with eggplant salad and walnuts
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SERVINGS 4
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PREPARATION 10 MINUTES
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COOKING 30 MINUTES
INGREDIENTS
For the eggplant salad
- 800 g (2 large) eggplants
- 2 cloves garlic (or to taste), crushed with the tool
- 4 tbsp (1/4 cup) olive oil
- 3 tbsp apple cider vinegar
- 1 tsp sea salt
- 1/4 tsp smoked paprika
- 100 g roasted red pepper, from a jar, coarsely chopped
For serving
16 Falafel
4 small Arabic or Cypriot pies
lettuce
coarsely chopped walnuts
parsley leaves, optional
COOKING INSTRUCTIONS
- Preheat the oven to 160C fan-forced (or 180C electric) and lightly prick the eggplant skin with a fork in 6 places. Place them on a baking sheet (without oil) and bake for an hour until they deflate and can be easily pierced with a knife. Let them cool.
- In a large bowl, add the garlic, olive oil, apple cider vinegar, salt, and smoked paprika and beat with a fork until smooth. Add the pepper and set aside.
- When the eggplants are done, cut them in half and remove the flesh (leaving only the very thin skin). With two forks, “pull” the eggplant into pieces (or coarsely chop it with a knife), add it to the bowl with the pepper and mix well. Let the eggplant salad sit for a while to allow the flavors to blend.
- Prepare the falafel according to the package instructions
- Spread lettuce, eggplant salad and falafel on the pies, sprinkle with walnuts and a little parsley if desired, and enjoy!
Tip
Smoked paprika is a key element of the salad because it gives it a smoky flavor. It's best not to replace it.
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