Falafels were one of the first vegetarian foods I ever learned to make. And they are still a staple meal and family favorite in our home. They not only make a great family-style meal, but they are great for packing in lunches too! They can be made into a sandwich, a wrap, a salad, or simply dipped in tahini sauce – just pop one in your mouth!
Shortly after becoming a vegetarian at the tender age of 18, I worked in a Greek “fast food” place in a mall food court in San Diego. Everything was made from scratch and truly delicious. I learned to make spanakopita, baklava, hummus, tahini sauce, and of course, falafel. Rarely have I tried to make spanakopita or baklava at home, but falafel, hummus, and tahini sauce have, like I said, become a staple in my diet. Some things have changed about the way I have made falafel over the years. I have tried many different recipes, but I always end up going back to the original recipe I learned over 30 years ago. However, I have tweeked it a bit to make falafels that have less oil and are full of healthy fiber. I have found that it makes absolutely no difference in the flavor. Well, maybe it’s even better!
These falafels are full of flavor, fiber, protein, and healthy fat. They are great as a family dinner, or for meal prepping, or both! Since we currently have 3 people in our household, there is generally enough for one dinner and 2-3 lunches (which is usually for me and my son, since we have to take our lunches to go). They can be eaten in the traditional way with pita bread, vegetables such as cucumber and tomato, hummus, and a drizzle of tahini sauce.
Or try them in a salad or wrapped in a large chard leaf or gluten-free wrap. Any way you eat these, they are guaranteed to be delicious AND nutritious!
Check out the video if you want to see how it’s done! And don’t forget to like and leave a comment while you’re there!
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