FOR GAIL LILLIAN OF LIBA, the idea of the definitive falafel sandwich recipe is tough to conjure. “The nature of the menu is to mix and match a number of our toppings to complete the sandwich,” she told me. “Every sandwich comes in a whole wheat pita from our local Hamati Bakery, and has tahini and chimichurri in it. After that, it’s up to the customer to finish off the sandwich with any number of our fifteen falafel bar items.” The following recipe is a favorite of photographer and recipe developer Angie Mosier.
FALAFEL BURIED UNDER FETA, TOMATOES, LEMON, AND MORE.
MAKES 4 SANDWICHES
4 whole wheat pita pockets
8 Falafel balls (page 93)
½ cup tahini
Olive-Orange Relish with Thyme (recipe follows)
Rosemary Peanuts (recipe follows)
Stuff each pita pocket with 2 falafel. Drizzle 1 tablespoon of tahini over each falafel sandwich, then top the sandwiches with a spoonful of olive-orange relish. Sprinkle some Rosemary Peanuts on top and serve.
