Falafel is a traditional Middle Eastern street food that is popular in the West too. I've never found that restaurants in my city offering falafel satisfy my craving for these little bites, so what to do except make my own. Typically deep-fried and sometimes made with chickpeas that have been soaked for at least 12 hours but that aren't cooked before using, I always prefer cooking my chickpeas. I bake them rather than frying for a healthier alternative. They really are easy to make. All you need is a food processor, a baking sheet, and a bit of patience shaping them into little balls of goodness. They are not as crispy as the deep-fried version, but I really prefer the texture and goodness of baked falafel without all the grease and fuss. I also like to spice mine up for extra flavor.
Falafel may be served as an appetizer along with the lemon tahini sauce that I consider essential to the falafel experience. Or serve as part of a meal, with some lemon tahini sauce, flat breads if you please, a side salad and cooked grain, such as quinoa or rice.
Other falafel recipes to enjoy from Lisa's Kitchen:
Baked Quinoa Falafel Bites
Lentil-Quinoa Falafel with Coconut-Fenugreek Sauce
Sweet Potato Falafel
Baked Pumpkin Falafel with Tahini Lemon Sauce
On the top of the reading stack:
August 1914: A Novel: The Red Wheel I by Solzhenitsyn
No comments:
Post a Comment