6 falafel balls (you could also use seitan, tempeh or veggie burgers)
1 small onion, thinly sliced
1/4 cup seasoned rice vinegar
pepper
1 small tomato, sliced
1/2 avocado, sliced – tossed in lemon juice
2 dill pickles
tahini sauce
SAUCE
2 tsp harissa OR non-spicy option- 1/2 cup chopped fresh dill
1 Tbsp maple syrup
2 Tbsp vegan mayo
pepper
Instructions
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. Serve!
Originally Submitted
8/28/2012
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