Flatbread with falafel, pickled onion & harissa-yogurt

Ingredients

• 2flatbread — large
• 200 gfalafel
• 100 gcucumber
• 80 gred cabbage
• 0.5red onion
• 10 gfresh mint
• 1 tbspolive oil
• 2 tbspred wine vinegar
• 1 tsphoney
• ¼ tspfine sea salt
• 125 gGreek yogurt
• 1½ tspharissa
• 1 tsphoney
• 1 tbspwater
• fine sea salt — pinch

Method

1. 1

   Slice the half red onion into wafer-thin half rings.

2. 2

   Mix the red wine vinegar with 1 tsp of honey and ¼ tsp of salt. Stir in the red onion and leave to stand for at least 15 minutes.

3. 3

   Slice the cucumber into thin half slices and the red cabbage into very fine strips.

4. 4

   For the sauce, mix the Greek yogurt with the harissa, 1 tsp of honey, the water and a pinch of salt.

5. 5

   Heat the olive oil in a frying pan and fry the falafel for approximately 5–6 minutes until golden brown all around and thoroughly heated.

6. 6

   Gently press open about half of the falafel with a fork to create both soft and firmly fried pieces.

7. 7

   Briefly warm the flatbreads in a dry frying pan.

8. 8

   Spread each flatbread with some of the harissa-yogurt.

9. 9

   Distribute the red cabbage, cucumber and falafel over them.

10. 10

    Drain the pickled red onion well and spread over the flatbreads.

11. 11

    Tear the mint roughly and sprinkle over. Distribute the remaining harissa-yogurt in small spoonfuls over the filling.

12. 12

    Serve the flatbreads open or only lightly folded, so the filling remains visible.