Methods :
1. FOR THE funk
Combine all condiment constituents in a freezer bag.
Place the funk in the bag. near and shake well to macerate them. Bespeak cool.
2. FOR THE SAUCE
Peel the garlic, smash it and grate it.
Mix the constituents for the yogurt sauce in a coliseum, serape in cleave film and place in the fridge until ready to serve.
3. FOR THE SALAD
Wash the lettuce and cut it into a chiffonade.
Peel the cucumber, remove the seeds and cut it into small cells.
Peel and hash the red onion.
Wash and hash the cilantro.
Combine all the salad constituents and season with olive oil painting and bomb juice.
4. FOR cuisine
toast a large caff visage. Cook the funk croquettes until they take on a nice color on both sides.
Place as you go in a large plate and cover with aluminum antipode to keep them warm.
Cut the croquettes into slices.
5. FOR ASSEMBLY
Open the pita chuck in half and flatten them.
Fill with salad, funk slices and add 1 tbsp of sauce.
Roll up the chawarma and serape in a distance of diploma paper.
Enjoy!