Ingredients
½cupfalafel mix,(half of 6½ box)
water
¼cupfresh parsley,minced
cooking oil
1pita round
raw vegetables,of choice
¼cuptahini
¼cupplain yogurt,or water
½lemon,juiced
dashsalt
Preparation
Whisk all of the ingredients together until smooth. Store extra in a sealed container in the refrigerator for up to 5 days, or until the expiration date of the yogurt.
Follow the package directions to prepare the falafel, but add the parsley before you mix in the water.
Pour 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.
Spread about 2 tablespoons of the Tahini Tang sauce inside each pita pocket. Stuff each pocket with 3 falafel patties and lots of yummy veggies.
Serve and enjoy!
