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.
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 with the crispy falafel nestled on top. Fork, napkin, and we're in!
Scroll down for Falafel recipes to put on your must-make list. Meal prep ahead by soaking the dry chickpeas 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).
Who doesn't want to dive into that bowl of flavor and texture right there?! Add pickled onions or sumac onions, olives, labneh, hummus, salata, pickles...you get the idea...
Use pita bread and roll it all up! Tahini sauce is key here. Don't want the bread? Use big, fresh romaine leaves instead. They work, and they taste great!
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