Thursday, October 20, 2011

Falafel

Remember how my last post was about laying off the fatty comfort foods? Couldn't last, right?

I actually don't know where falafel lies on the health spectrum... it's made out of nutritious, lean, high-protein ingredients. And then you deep fry it. Everything's a give and take, right?




I'd been meaning to try my hand at falafel since I got my deep fryer 3 months ago. One of my go-to lunches at work is to grab a falafel wrap from the Middle Eastern "Campus Trolley" down the street, and it always hits the spot. How hard could it be?



I kind of followed this recipe, although I forgot I didn't have any onions. Next time I might kick up the seasonings a little bit. I also made a tzatziki sauce with nonfat Greek yogurt, cucumbers, lemon juice, dill, and garlic.



Mmmm hot out of the fryer.



I ate these taco style on whole wheat pita with the tzatziki, cucumbers, and tomato. Definitely a yummy dinner, but it didn't hold a candle to the Campus Trolley version.

Let me know if you have a better falafel recipe!

1 comment:

  1. These look great. I tried falafel once with disastrous results -- they wouldn't hold together. Of course, I didn't have a deep frier then and was trying to do them in a pan. So maybe I'll give these a try now.

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