Falafel are crunchy-on-the-outside, fluffy-on-the-inside deep-fried balls of ground chickpeas. They are an essential part of most Middle-Eastern cuisines, and are particularly embraced in Israel - since they are vegetarian, they can be eaten at any meal even if you’re keeping kosher.

 

Normally, I scour the web and test different recipes to find the right one to share with you. And typically, I make some changes to match my experience. In this case, I am going to direct you straight to a recipe I used that needs no changes or doctoring.  This recipe made phenomenal falafels, and I even had success with their accompanying condiments.

 

So here: http://www.seriouseats.com/recipes/2016/03/the-food-lab-vegan-experience-best-homemade-falafel-recipe.html

 

Just make that. Make the tahini and the zhug and get good pitas to go with. But you don’t need the bread.

Tell me this isn’t as good as restaurant-quality falafel. It’s so so so good. And not too difficult.

​

Photo by Drew Vahrenkamp