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.
