FALAFEL is great, But I love SABICH Even More!

Prepare the hard-boiled eggs by boiling them for 9-12 minutes, then cool in ice water.

Slice the eggplant into rounds and sprinkle with salt; let sit for 30 minutes to draw out moisture.

Rinse the eggplant, pat dry, and fry in olive oil over medium heat until golden brown, about 4-5 minutes per side.

Warm the pita bread in a dry skillet or oven until soft and pliable.

Prepare the Israeli salad by dicing cucumbers and tomatoes, then mixing with chopped parsley, lemon juice, salt, and pepper.

Make the tahini sauce by combining tahini, lemon juice, minced garlic, water, salt, and cumin until smooth.

Slice the hard-boiled eggs in half.

Assemble the sabich by opening the pita and spreading a layer of hummus inside.

Layer in the fried eggplant, hard-boiled eggs, and Israeli salad.

Drizzle with tahini sauce and chili sauce to taste.

Add pickles and a sprinkle of paprika for garnish.

Serve immediately while warm, with extra tahini on the side.

Allergens