A couple of evenings ago, I found myself alone for dinner. Blaine had hockey and was baling hay, and because he was not here for dinner, I was able to enjoy something he is not a fan of – falafel. This particular falafel was not homemade, but instead came from a local grocer, and served alongside some killer tahini, it was positively scrumptious.
I cannot recall the first time I sampled falafel, but I think it may have been at La Luna, a delightful Lebanese restaurant in Hamilton, Ontario. That falafel was absolutely homemade, hence why the memory is still so vivid in my mind, and their homemade tahini is some of the best I’ve sampled.
As much as I love falafel, I recently considered the fact that perhaps not too many people are familiar with it and its deliciousness. So, I thought I would dedicate a post to, believe it or not, falafel, because I figure it is something that deserves to be discussed, and furthermore, shared.
Falafel is common in Middle Eastern cuisine, and it is actually considered fast food. It is composed of either chickpeas or broad beans and spices, and once formed into a ball shape, is deep fried and commonly served with tahini, which is a paste made from sesame seeds.
I enjoy eating falafel on its own (with tahini, though, of course), although I have crumbled it into a salad before and used the tahini as dressing, and it was delicious. Falafel is very filling, seeing as it is packed full of protein, and while it can be a bit on the dry side, the tahini helps to soften it up a bit.
I popped the store-bought falafel in my air fryer at 400 degrees for 12 minutes (they were frozen), and they were simply scrumptious. If you haven’t had the privilege of trying falafel, take this post as a sign and go and get yourself some.
ontheedgeofeverything 