Falafel: Delicious Recipes for Middle Eastern-Style Patties, Plus Sauces, Pickles, Salads and Breads

Enjoy freshly cooked falafel at home with more than 65 recipes for deep-fried and oven-baked patties, plus sauces, pickles, and salads plus easy flatbreads.

Falafel are deep-fried balls or patties of chickpea or fava beans, with added herbs, spices, onion, garlic and are widely eaten across the Middle East. While the style varies from region to region, they are usually eaten in a wrap or pitta with salad, tahini, pickles, and a spicy sauce. In North America, prior to the 70s, falafel was found only in Middle Eastern, Mediterranean, and Jewish neighborhoods and restaurants. Today, the dish is a common and popular street food in many cities throughout America. It's not hard to see why: they also fall into that wondrous overlapping category of being crave-worthy and satisfying, as well as nutritious and fairly low in fat. What's more, they are a brilliant source of protein for those who don't eat meat. They are also rich in fiber, and often made with added vegetables, nuts and seeds, or grains, as are many of the delicious recipes in this book. Try the Fennel & Lemon Scented Falafel or Juicy Brown Rice Faux-lafel. Find Crunchy Sesame Falafel or Falafel Croquettes or enjoy snacks such as tasty Mediterranean Seed Falafel, all packed with good stuff, and very low fat. Whip up a drizzle such as Home-made Tahini Sauce as the perfect complement to your hot, freshly cooked patties. Finally, make tangy quick pickles, crisp herby salads, and easy flatbreads so you can serve your freshly cooked falafel with all the trimmings and enjoy it as its best.

Author: Dunja Gulin
Publisher: Ryland Peters & Small
Published: 08/15/2023
Pages: 160
Binding Type: Hardcover
Weight: 1.50lbs
Size: 8.40h x 6.80w x 0.80d
ISBN: 9781788795272

About the Author
For almost a decade Dunja has worked as a cooking teacher and chef--both on retreats and for private clients--and contributed to several healthy cookbooks. She also runs her own fermented food workshops in her native Croatia.