Pita parsley balls with harissa sauce

Ingredients for 4 sandwiches

For the balls (10 pieces):
1 sachet of Boekoeloekoemix
50 ml of water
2 eggs
3 full tbsp lentils (cooked)
2 full handfuls of fresh curly parsley
1 red onion
3 tbsp flour/flour of your choice

For the pita:
4 (whole wheat) pita breads
Grated red cabbage (available ready-made or shave it yourself)
Carrot strings (julienne) (available ready-made or cut yourself)
Fresh coriander (or extra parsley)

For the harissa sauce:
2 tbsp harissa (spice mix)
4 tbsp mayonnaise
6 tbsp full-fat yoghurt
2 tsp garlic powder

Optional: sambal if you like a spicy vegetarian recipe

Preparation method

Mix all the ingredients for the balls together in a food processor. Place in the refrigerator for 20 minutes to let it set. In the meantime, make the harissa sauce by mixing all the ingredients in a bowl.

Remove the mixture from the refrigerator and roll into balls the size of a ping-pong ball. Flatten them slightly in the pan and then fry until done and brown on all sides.

Prepare the pita breads according to the instructions on the package. Fill them with the red cabbage and carrot and 2 or 3 balls. Finish with fresh coriander and the sauce.

Tip: If you have sensitive intestines, stir-fry the red cabbage for a few minutes