So, part 2 of this double-duty dinner is a cinch. In fact, I’d classify it as a fast-food meal really. All you do is pick up some pita bread, make some falafel (you could even buy them ready-made from the deli counter, but remember the store-bought ones are usually deep fried and don’t taste as good as homemade. If you make them at home, you can virtually dry fry them in a good cast-iron pan), and add some extra greens as filler with yesterday’s Greek(ish) Potato Salad (if there is any left after the family keeps sneaking back for more).
That’s it- you then have a delicious and fast faux Greek falafel. Since this was the easiest recipe post ever, I’ll spend the rest of the post showing how to assemble the falafel and wrap it for lunch the next day so that it looks like you picked it up at one of those fancy fast food pita bars:
Fill the pocket- first add some greens (I used baby kale), then pack in the Greek potato salad, add the falafel, and finally top with some black olives.
Lift the pita up and gently shake all the contents down until they are right down filling the whole pocket and (here`s the trick) take the (front) flap that is folded backwards, and roll it forwards over and behind the contents so you have a nice firm roll.
Finally, roll the back flap forward over the whole thing, and wrap it all a piece of parchment paper. Fold the bottom of the paper under to protect against any leaks (I just used plain, but if you want to get fancy you can get the checkered stuff like the restaurants have).
The paper isn’t really necessary but it makes a nice cone to eat from (especially fun for kids). Make a few extra for lunches the next day, and wrap them in a layer of tin foil. The paper helps to keep them from becoming soggy and the foil seals them.
Yum! More, please.