I had only had a falafel one time before making these little guys, and that was at a legit Middle Eastern restaurant back home in Houston. It. Was. Awesome. This was a few years back, so I was obviously eating these deep fried balls of goodness without knowing that I was allergic to them. Bummer. But not to fear, I made you some, and I think I did the original ones justice. And I think I created a monster in the process.
I knew that it was going to be a challenge to recreate the ones that I had at that restaurant to be equally as tasty, but I think I did it. It was a pretty lofty goal, see as how I definitely wasn’t going to fry them. Because, you know I don’t fry things. So baked it is. And surprisingly, they have almost the same texture as the fried ones! Score.
I wanted to pump up the nutritional value even more, so I used quinoa in the batter mix instead of another type of flour or grain. I really like the flavor and texture that it gives to the falafel. They are slightly crispy on the outside, and super soft on the inside. I did some major damage to the batch that I made. I’m pretty sure I ate at least 75% of the batch, and Kenny was left with 25%. Oops. I couldn’t stop eating them. And besides, he called them girl food. Whatever, more for me.
I ate on these alllll week long, on salads, with roasted veggies, in a wrap, by themselves (straight into my face hole), and even for breakfast with eggs and the amazing yogurt sauce that you see alongside. They’re so versatile, I never got tired of them.
After writing this, I just decided to go make another batch. Stat.