All the bold, herby flavors of classic falafel is reimagined in this chopped sandwich form.

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.