Arabic sandwiches with chicken falafel and coleslaw

Ingredients:

• 500 g skinless chicken breast fillet, cut into thin slices
• 1/2 cup falafel or regular breading mixture breadcrumbs
• 2 Arabic pitas whole grain flour (wholemeal flour), cut in half
• 6 radishes, halved and thinly sliced
• 1 cup chopped fresh parsley
• 1 tbsp. l. olive oil
• 6 tbsp. l. hummus recipe Homemade hummus
  (chickpea puree with sesame paste tahini, garlic, lemon juice)
• Zest and juice of 1 lemon
• 1/2 tsp harissa sauce or chili paste (For the harissa sauce recipe, see here.)
• 4 cups shredded vegetables (cabbage, carrots and onions)
• Salt

Preparation:

1. Prepare chicken falafel: Preheat oven to 220°C (425°F). Grease a baking sheet with vegetable oil. In a large bowl, combine the chicken and olive oil, then add the falafel breading mixture and toss to coat. Place the chicken falafel on the baking sheet, place in the oven, and bake until golden brown, about 10 minutes.
2. While the falafel is cooking, place the pita halves together and wrap in foil, place in the oven and heat through for 5 minutes.
3. Prepare the salad dressing: In a large bowl, combine hummus, lemon zest and juice, harissa, and 3 tablespoons water. Set aside 2 tablespoons of the chicken falafel dressing.
4. Prepare cabbage salad: Add chopped vegetables, radishes, and parsley to the salad dressing. Season with salt and mix.
5. Fill pitas with coleslaw and serve with chicken falafel, drizzled with remaining salad dressing.