In our house, we LOVE falafel. It is so easy to make (if you have a food processor and can read recipes well enough to remember NOT to cook the chickpeas, but to soak them for 24 hours), its a great way to use up the last of a bunch of cilantro, and it doesn’t take any crazy ingredients that we don’t usually have lying around. The recipe we follow is from the book How To Cook Everything Vegetarian by Mark Rothcow. Its so simple and delicious. I do tweak it a tiny bit…by lowering the chickpea to other stuff ratio. It gives them such a kick of flavor.
Instead of a yogurt sauce I make a lemony sour cream which is just a tablespoon of lemon juice and two tablespoons of sour cream. (This is easy for me because my husband doesn’t like yogurt AND we always have sour cream in the fridge.) We garnish with tomato wedges, cucumber slices, chopped lettuce or spinach, and julienned carrots. Sometimes we serve it with store bought pitas, but when we’re feeling really crazy…we make homemade tortillas which are thicker and slightly more chewy (a little like naan bread). Either way, it is always delicious and always a welcome dinner.