Falafel is one of those sneaky take out items that seems so healthy but…
they’re fried. Womp. Womp.
I make it at home somewhat regularly and bake them. It is so much easier, less messy, and healthier.
I’ve made them from scratch and honestly don’t really think it is worth it. I use a mix, bake them on a cookie sheet for 10 minutes at 375 degree and flip once. Leave the frying to your fav Falafel King/Palace/House-Of…you won’t even miss the fried crunchy outside.
The mixes taste good and are simple. Simple as in just-add-water. In the time it takes to get these buggers toasty and cooked through your salad can be ready and waiting. Toss feta, cukes, tomatoes, and greens with some Italian/Caesar/Oil & Vinegar.
I love this as a perfect meatless dinner or I’ve served it as an app with little pita pockets. It is an easy meal to bring somewhere since you’ll just need refrigeration and maybe the falafel can get nuked or popped in the toaster oven. This time I served it on wheat naan but tortilla wraps, pita pockets are great too.
Try it and I won’t even have to say told-ya-so.