Ellens Falafel With Pickled Vegetables and Minted Lemon Yogurt

Ingredients

• For the Pickled Vegetables:
• 3 cups water
• 1 cup apple cider vinegar
• 1/2 cup sugar
• 1-star anise
• 12 black peppercorns
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 2 bay leaves
• 2 sprigs fresh thyme (broken into short pieces)
• 2 garlic cloves (crushed)
• 2 cups finely shredded green cabbage (about 1/2 pound)
• 1 cup matchstick-cut carrots
• 1 red onion (thinly sliced)
• Optional: 1 jalapeño pepper (sliced 1/4-inch thick)
• For the Falafel:
• One 10-ounce package good quality falafel mix
• Canola oil for frying
• Dash salt
• Dash freshly ground black pepper
• 4 pieces of pita bread (cut in half)
• Minted Lemon Yogurt (recipe follows)
• Vidalia onion marmalade for garnish (optional)
• For the Minted Lemon Yogurt:
• 1 cup plain or vanilla low-fat yogurt
• 3 finely chopped fresh mint leaves
• 1/2 teaspoon freshly grated lemon zest
• 1/2 teaspoon freshly squeezed lemon juice
• 1/4 teaspoon honey (if you’re using plain yogurt)
• Dash salt
• Dash black pepper

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