Celeriac pitta with falafel and garlic sauce

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Ingredients

Ingredients for 10 servings:

  • 1.2 kg Ardo Celeriac strips
  • 1.2 kg Ardo Sweet potato wedges
  • 500 g Ardo Falafel
  • 20 g Ardo Garlic cubes
  • 10 g Ardo Parsley
  • 1 iceberg lettuce, finely chopped
  • 100 ml Mayonnaise
  • 100 ml yoghurt
  • 10 pittas
  • 2 red onions, finely chopped
  • Sunflower oil
  • Pitta herbs
  • Salt and pepper

Allergens

Milk Gluten

Preparation

  1.  Mix the defrosted celeriac strips with sunflower oil and the pitta herbs.
  2. Place them on a baking tray and cook them in the oven at 180°C for 15 minutes.
  3. Mix the mayonnaise with the yoghurt, garlic and parsley, and season with salt and pepper.
  4. Bake the falafels in the oven or deep fat fryer.
  5. Toast the pittas in the toaster, then fill them with iceberg lettuce, baked celeriac strips and falafel. Top with garlic sauce and red onion.
  6. Fry the sweet potato wedges and serve them as a side dish.

Ardo products used in this recipe