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What’s the secret to the perfect deli dog? It all starts with the best ingredients. Take a Hebrew National Hot Dog, wrap it in pastrami and top with brown deli mustard, egg salad, fried onions and chicken skin, all piled high on a toasted challah bun.
INGREDIENTS:
4 Hebrew National hot dogs
1 tomato, chopped small
½ cup cucumber, chopped small
1 radish, sliced
½ cup red onion, chopped small
½ cup red pepper, chopped small
¼ cup dill pickles, chopped
¾ cup chopped parsley, divided
½ lemon, juiced
¼ cup olive oil
Salt and pepper
1 cup tahini
2 Tbsp olive oil
3 green onions
¼ cup mint
1 cup dry chickpeas, soaked overnight
⅓ cup chopped mint
¼ cup chopped cilantro
2 cloves garlic
1 tsp ground cumin
½ tsp ground coriander
Vegetable oil for frying
4 pita
STEPS:
In a medium bowl, mix tomatoes, cucumbers, radishes, red onions, red peppers, dill pickles, ¼ cup parsley, lemon, olive oil, salt and pepper. Set aside.
Using a small food processor, blend the tahini, olive oil, green onions, ¼ cup parsley, ¼ cup mint, and salt and pepper. Set aside.
In a food processor, blend soaked chickpeas, ¼ cup parsley, chopped mint, cilantro, garlic, cumin and coriander. Blend until mixed well. Form into loose balls.
Heat oil in a medium pot and fry the falafel balls. Remove to a plate lined with paper towels.
Heat a grill pan over medium-high heat. Drizzle the pita with olive oil and grill until browned on both sides. In the same pan, grill the hot dogs.
Place one hot dog in each pita, top with tomato salad, and 1-2 crumbled falafel balls. Drizzle with tahini sauce.
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