Falafel

Mediterranean cuisine at its best.

Made with chickpeas, fresh parsley and coriander, onion, garlic and spices, this is an easy recipe to put together - and an even faster dish to eat.

As yummy as it is, falafel comes with lots of protein and fiber. Add a salad (we recommend a Fattoush Salad) to make for a complete meal.

Ideally, use a small ice cream scoop to portion the falafels - this will ensure an equal volume each time.

A tahini sauce pairs beautifully with the falafel and adds a rich sesame flavor to an already yummy meal.

Out of the many recipes I came across when doing my research, absolutely each and every one of the recommended using dry chickpeas - as canned chickpeas are too watery to make for a good texture before baking.

Just remember to soak your chickpeas the day before making your falafel.

This recipe is part of the 2020 - Week 46 - Lebanese Foods . Look under Menus for the other recipes of the series or Subscribe to our mailing list and receive complete weekly menu ideas with everything from the grocery shopping list to all standardized recipes in a menu, as well as an organized Order of Cooking list to save you time in the kitchen.

Download the recipe here:

Falafel

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