Sabich. Falafel’s best friend. It's healthy, vegan and delicious!
- Cook Time
- Prep Time
5 whole wheat pita breads
1 tablespoon salt
oil, for frying
1 bunch parsley, finely chopped
3 potatoes, peeled and sliced
¼ red cabbage, shredded
3 eggs, hard-boiled and sliced
Salt and pepper
Amba (Pickled Mango Sauce)
Schug (spicy chili paste), optional
Sliced pickles, optional
1 tablespoon lemon juice
1 tablespoon olive oil
pinch of salt and pepper
- Cut the eggplant into half-inch slices. Place the slices on a baking tray.
Sprinkle the eggplant with salt on both sides. Wait 20 minutes for the salt to pull the water out of the eggplant and make the eggplant soft. Wipe off the salt and water with a paper towel.
In the meantime, bring a large pot of water to a boil. Peel and slice the potatoes. Add them to the boiling water, cover and cook for 10 minutes. This is also a good time to prepare the hard boiled eggs.
Add enough oil to a frying pan to cover the bottom of the pan, and bring to medium-low heat. Add the eggplant and cook on each side for 4-5 minutes. If the flame is too high, the eggplant will burn without cooking on the inside.
Remove the eggplant from the oil and place on a paper towel-lined tray. Place more paper towels on top and squeeze them down with a spoon to remove the oil from the eggplant.
Prepare the Israeli salad, chopped parsley, shredded cabbage, tahini, salt and pepper.
Time to stuff the pita! Add each ingredient twice, and don’t forget the pinch of salt and pepper- it changes everything.