I’ve posted about each of these before, but I did the falafel differently this time. Previously I tried Mark Bittman’s falafel, which I wrote about here. They were kind of a lot of work and were too dry for my taste when I baked them. I fried up the leftovers and they were better. But a friend left me a comment about how easy it was to make falafel with garbanzo bean flour following the Bob’s Red Mill recipe.
So that is what I did last night. I didn’t know what garlic granules were, though, so I just used garlic powder. These were ridiculously easy to make: Mix the dry ingredients, stir in the lemon juice and hot water, let it sit for ten minutes, then fry them up!
They do look a little funny, but they tasted good. I fried them while I heated the oven for the manakish, which you might remember from such posts as “Sorry Manny. No Cauliflower, Only Manakish.”
While the falafel drained on a papertowel on a plate on top of the hot oven (my stove is from 1954, I can actually keep things warm on top of it), I rolled out the dough for the manakish, smeared it with a zaatar and olive oil mixture, and baked it for ten minutes.
While the manakish baked, I whipped up a lemon tahini dressing for the falafel. I used this recipe from Culicurious. Except I kind of eyeballed the measurements and tasted as I went along. Then I sampled one of the falafel dipped in the sauce. It was quite tasty and tangy!
I decided to put the falafel on whole romaine lettuce leaves. The crunchy lettuce was easy to cut with a fork and wrap around the patties. I’ll say, it was a pretty delicious meal.