Tuesday, May 10, 2011

Baked Falafel

Baked Falafel, page 121
and green salad with garlicky-lemon sauce

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!


vegan.in.brighton said...

I've been meaning to make those falafels for ages, I think I'll make 'em tomorrow.

foodfeud said...

These seemed a little dry for me but they tasted pretty good. I love falafel but hate the grease so these were definitely a nice change of pace. They look great over the salad.

JL Goes Vegan said...

Wow, it looks delicious!

Julie Ann said...

vegan.in.brighton - did you make 'em? How did they turn out for you?

foodfeud - you are right, they are a little dryer that the traditional fried version, I guess because there's no grease to sear the outside and prevent too much moisture from escaping? The sauce, I think, makes the dryness not really noticeable, though.

JL - thanks!

Jo said...

My family, including the fussy eater, loved this one.