Celeriac pitta with falafel and garlic sauce



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


Celery, Gluten


  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.
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