A light and delish falafel pita with a bright Mediterranean salad.
When I cook I don’t measure like I do when I bake. I eyeball everything then taste. Follow falafel package directions. For Salad.
1 can chickpeas rinsed.
About 2 cups cucumber seeded and sliced. 1 colorful bell pepper chopped.
1/2 cup red onion small dice.
1cup tomatoes chopped.
2 tbls chopped parsley.
3 tbls red wine vinegar.
1/2 tbls garlic.
1 tsp oregano.
Salt and pepper to taste.
Serve in a warm pita, romaine lettuce and salad, finish with chopped kalamata olives and vegan feta cheese