Black Olive Falafels
INGREDIENTS
Tahini and Yoghurt Dip
2 tblsp Lisa’s Tahini1/2 cup thick non-fat unsweetened plain yoghurt
1/2 tsp paprika
Felafels
300 gram tub Lisa’s Felafel Mix2-3 tblsp chopped black olives or tapenade
0 butter of olive oil for pan-frying
0 To Accompany
0 flat pita breads
0 lettuce
0 tomatoes
0 black olives
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METHOD
Tahini and Yoghurt Dip
1. Mix the Lisa's Tahini with the yoghurt and paprika. Set aside.
Felafels
1. Mix Lisa's Felafel Mix with the olives or tapenade.
2. Mould tablespoonfuls into small flat patties and pan-fry in hot butter or oil until golden and hot on both sides.
To Serve
1. Spread flat pita breads with the Tahini and Yoghurt Dip. Top with lettuce, sliced tomatoes, olives and the hot felafals.
2. Roll up securely to serve.
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