Baked Falafel, page 121and 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!
5 comments:
I've been meaning to make those falafels for ages, I think I'll make 'em tomorrow.
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.
Wow, it looks delicious!
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!
My family, including the fussy eater, loved this one.
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