Weeknight Mediterranean

Baked falafel, greek yogurt, and veggies for a very quick meatless meal.

Phone quality pictures today, but I needed to record the day when I had come home from work, picked up groceries, made food, and cleaned up from supper within the first 30 minutes of being home.

This recipe is completely mine, the evolution (or rather de-evolution, as it became simpler with each preparation) of the first time I made true falafel.

Recipe: 1/2 onion, 2 cups chickpeas, water to blending consistency. Spiced with cumin, coriander, allspice, garlic, and salt. 1/2 cup flour and 1 egg added mixed in. I scooped out the batter and baked like cookies for 10-15 minutes at 350˚. A coating of spray oil on top is desired makes them closer to true fried falafel.

The toppings: cucumber, tomato, parsley, and greek yogurt on pita. other options: eggplant, olives, onions, whatever is on hand. This is the real reason I eat this sandwich…yum.

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