In this delicious falafel sandwich, sautéed peppers and onion combine with eggplant and cucumber-yogurt sauce in pita bread.
Game plan: Make a batch of Classic Falafel before you begin. You’ll also need some Cucumber-Yogurt Sauce (plain yogurt will also do), or you could make a tahini-lemon dressing.
- Yield: 6 servings
- Difficulty: Easy
- Total: 40 mins, plus the falafel making time
- Active: 20 mins
- 1 recipe Classic Falafel (link in intro)
- 3/4 cup Cucumber-Yogurt Sauce (link in intro) or plain yogurt
- 1 Japanese or Chinese eggplant, halved lengthwise, then cut into ½-inch slices
- Kosher salt
- ½ cup olive oil
- Freshly ground black pepper
- 1 large red bell pepper, seeded and sliced
- 1 yellow onion, halved and sliced
- Thick pita bread, halved and toasted
- Prepare the falafel as directed. Prepare the yogurt sauce and refrigerate until ready to use.
- In a frying pan, warm the olive oil over medium-high heat until it is nearly smoking. Add the eggplant in a single layer and fry until golden, turning once, about 4 minutes. (You may need to do this in two batches to avoid overcrowding). Using a slotted spoon, transfer to paper towels to drain. Season with salt and pepper.
- Pour off all but a couple tablespoons of the oil. Add the onion and peppers and cook, stirring occasionally, until tender and slightly browned, about 10 minutes.
- Stuff the pita bread halves with falafel, eggplant, peppers, and onions. Top with the yogurt sauce (or plain yogurt) and serve.