-Thinly slice the onions and toss in rice vinegar. I like to let mine
chill over night in the fridge to pickle a bit – but this step is
optional.
-Brush your flat-bread with olive oil and grill on until charred – I
used a panini press.
-Mix up your secret sauce
-Prep your veggies- tomato, avocado, pickles.
-Grill to warm your falafel balls – I pressed mine on the panini
press with the flat-bread.
-Assemble! Lay out a square sheet of tinfoil. Add the avocado,
onions, falafel, pickles, tomato – drizzle some secret sauce over
the filling as well as some tahini (or serve tahini on side) and close
the flat-bread – wrap tightly in foil to secure. Serves 2.
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