Falafel Sandwich
Chickpeas	g
Yellow Onion
Garlic Clove
Fresh Parsley	g
Ground Cumin	tsp
Ground Cardamom	tsp
Pita Bread
Tomato
Baby Spinach	g
Salt & Pepper to taste
Vegetable Oil
Cabbage Carrot Mix
Purple Cabbage	g
Carrots
Sesame Oil	tbsp
Agave Syrup	tbsp
Red Wine Vinegar	tbsp
Soy Sauce	tbsp
Tahini Cinnamon Sauce
Lemon Juice	tbsp
Tahini Paste	tbsp
Ice Water	tbsp
Ground Cinnamon	tsp
Ground Cardamom	tsp
Salt & Pepper to taste

1. Drain the chickpeas and rinse thoroughly with water. Peel and dice the onion and garlic. Wash parsley, shake dry, pluck off the leaves and chop finely. In a medium bowl, mash the chickpeas with the onions, garlic, parsley, cumin, cardamom. Season with salt and pepper.
2. Form the chickpea mass into small balls. Heat the oil in a small saucepan and bake the falafels in hot oil for about 3 minutes, until golden brown. Then drain on the kitchen paper and set aside to cool down.
3. Cut the red cabbage into fine thin strips. Peel the carrots and cut them into thin sticks as well. In a medium bowl, mix the vegetables with the soy sauce and knead well for about 1 minute. Add all other ingredients to the vegetables and mix well till evenly combined.
4. Wash the tomatoes and cut into cubes. Wash the baby spinach and spin dry.
5. In a small bowl, stir together all the ingredients for the sauce and season with salt and pepper. Add a tablespoon water, if it is too thick.
6. To assemble, top the pita breads with spinach, cabbage carrots mix, tomatoes and falafel. Add the tahini cinnamon sauce as desired.

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