I've been looking for a good but easy, low-fat, baked falafel recipe, and here it is. Again, tonight's dinner was a win for the whole house, which is always a good thing for me. I ate my falafels atop some green salad with cucumbers and tomatoes, while El Hombre and the girls ate theirs pita-style. Topped off with a simple garlicky-lemon sauce (silken tofu blended with lemon juice, garlic and salt), and dinner really couldn't have been more pleasant.
I ended up with more falafel patties than the recipe said I would - I had about 20 falafel per recipe instead of the twelve indicated. I'm not sure why. My falafel balls were about "walnut-size," as directed, before being flattened into patties. I used my mini-ice cream scoop to portion out the mixture, which made the process go pretty fast. I think they were the right size, but maybe they were a bit small.
We'll be heading out tomorrow morning for a little family vacation; I went ahead and made a double recipe so we can pack up some pita fixin's for the road. I'm looking forward to both tomorrow's lunch and having a few days to relax with my family.
See you next week!