One of the great discoveries of my first cookbook writing experience was the goodness that is homemade falafel. These little fritters are loaded with protein, fiber, and above all: incredible texture and flavor! Before eating a homemade falafel, I had no idea that the moist, tender center should be bright GREEN from lots of fresh herbs in the mix.
When I consider a menu for falafel, I think of how the various flavor makers are scooped up in every bite. Enter Falafel Bowls, where any good thing you have on hand (there's always hummus in the fridge, right?! Always fixins for a salad too?) go into a big wide bowl and the crispy falafel nestle on top. Fork, napkin, and we're in!
Scroll down for Falafel recipes to put on your agenda. Prep ahead by soaking the chickpeas (and peeled dried favas if you have them) overnight, processing everything in the food processor, and then when it's time to make the falafel, you're all set. (P.S. Falafel "dough" freezes perfectly).
I'm reaching for our Soul Roots Organic Lebanese olive oil alllll the time lately. Its rich, fruity flavor and lush texture are over the top. I want you and yours to try it too! Buy a (BIG!) beautiful tin of Soul Roots and get a second one 30% off (wow) with code BOGOSOUL.
Bless your hands,
Falafel Bowls.
Who doesn't want to dive into that bowl of flavor and texture right there?! Add sliced onion, olives, labneh, hummus, salata, pickles...you get the idea...
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