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Poppy pita with "Gralafel and Aubergine Dressing"

We are all familiar with falafel and pita bread from the Middle East.
With our “Cralafel”, you can now serve pita bread in an entirely new and delightful version!


  • 2 dl sunflower oil
  • 100 g Engelsviken crabsticks (seafood sticks)
  • 4 eggs
  • 2 tbsp corn starch
  • 3 tbsp bread crumbs
  • 4 common mushrooms
  • 1 yellow onion
  • 4 cloves garlic
  • 1.5 tbsp coriander seeds
  • 2 bags chickpeas boiled
  • 2 tbsp cumin
  • 2 tbsp Tahini (sesame seed paste)
  • 4 tbsp flat leaf parsley, chopped
  • 4 tbsp coriander, chopped

Preheat a frying pan. Mix chickpeas, seafood sticks and eggs in a blender. Add dry bread crumbs and corn starch. Sauté the vegetables in a pan, add the herbs and finally Tahini. Add this mixture to the chickpea mixture. Make a trial cake to see if it sticks together. Roll it into a ball, place it in the pan with a lot of oil, and press down. Fry until crispy and golden.

Tomato salad

  • 4 plum tomato, cored and diced
  • 2 tbsp red onion, diced
  • 1 pickled green chili (from a jar)
  • 2 tbsp coriander, coarsely cut or grated
  • 2 1 tbsp mint leaves, grated

Mix all the ingredients and add olive oil and salt to taste.

Grilled aubergine

  • 2 aubergine
  • 1 dl natural yoghurt
  • 1/4 garlic cloves, grated
  • 1 tbsp fresh lemon juice
  • salt

Preheat a frying pan. Place the aubergine in the dry pan. When it is well-burned one side, turn it over. Continue until all sides are burned, approx. 45 minutes. When soft, scrape out the contents. The meat will now have a smoky character. Place the contents back in the pan and steam the remaining liquid until dry. Mix in a blender with the other ingredients.

Homemade Pita bread

  • 250 g all-purpose flour
  • 1 tsp dry yeast
  • 20 g poppy or black sesame seeds
  • 5 g cumin seeds
  • 1 tsp salt
  • 160 ml lukewarm water
  • 1 tsp olive oil

Place all the dry ingredients in a mixer or food processor, add water and run the mixer/ processor for 10 minutes on medium speed. Set the dough aside to rise for at least 2 hours.

Roll the dough into individual balls and roll them out flat. Fry them in a pan with sunflower oil. Place them on a cloth when finished. Cut one end and fill with Calafel, tomato salad and aubergine dressing.

This recipe serves 4

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and Radish Salad

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with Mussels and Parmesan

Give your guests a visual taste experience…

Jansons Fristelse

Our traditional Recipe

Delicious recipes are passed down! Here is our recipe, going back 4-5 generations!