So, once you have everything ready to assemble your falafel —either, prepared with your own hands (with the recipes linked to the list below) or bought in your trusted productos árabes traiteur— here are my indications and tips, in broad terms and based on many different sources (mostly cited in each of the sub-recipes), to make it. I also include a recipe *available for free subscriptions* which is an addition of mine, as it is not strictly traditional —though not completely out of place either, being a common meze: cacık, also known as “tzatziki” in Greece, as “raita” in India (well, cucumber raita, since there the ingredient choices are quite a bit wider) and as tarator in the Balkans (ironically the name of another very different sauce I include here), though each place with its due variations, of course).
Now, like a blank canvas, arrange any combination of the following ingredients on a....
Pita bread (or any other flatbread).
Croquetas de falafel.
Jocoque or yogurt *Take the same recommendations I give you in the cacık recipe. Now, my recommendation is that if you use jocoque or yogurt, do not use the cacık and vice versa, because the bread can get too soggy.
Cucumber and tomato slices *Use the variety you like best, or what you have on hand.
Pickles *You can use your favorite kind. I used what in México we call “chiles largos” which are mostly for bacalao, the typical Christmas plate.
Red onion *you can use the sumac onions that I used (and ended up mixing with the tomato and cucumber, to give them a little flavor) pickled onions, or just in wedges.
Tarator sauce.
Cacık —or tzatziki— *free recipe* aquí…
Follow the directions on the video…
*A falafel sandwich tastes best when it's tightly packed (although, it will all spill out at some point, anyway). If your bread is not large enough —or if you are making it to go— I recommend that you roll it up in any sturdy food-grade paper.