By: Alison Marras
May 2, 2016
(updated June 16, 2020)
I have the best falafel recipe because it’s GREEN and I love serving it on a plater with grain-free pita for a delicious, well-rounded meal.
Fresh Spring Spinach is here and I’m thrilled, I love using it in so many ways and today I’m using it in a delicious falafel platter two ways… both in the falafel itself and in a spring salad. I’m also using a couple of recent recipes I’ve posted in this platter, cloud bread as the pita bread and sauerkraut – I was licking the plate clean, folks. This is a perfect veggie and protein packed lunch or dinner.
Now, I’ve tried many times and failed many times at making a good falafel that isn’t fried. It’s not as easy as it looks! BUT, patience is a virtue. I stuck with it and got this recipe out of it.
I’m super picky about the consistency, living in NYC there is so much awesome falafel out there, I feel the need to do it justice having eaten so much of it in my lifetime HAHA. So this was worth the wait AND I’ve got 2 ways of cooking it, either half seared and half baked, or all baked. Whatever your little heart desires. When I have the time and I just want to toss it in the oven, that’s the way I go, but if I want a little extra crispiness from the stove top, I go that route. Both ways are a great consistency, hold together and are nice and soft in the middle.
I found the pea protein makes for a super soft inside which I LOVE!
half-stove top, half-oven baked option oven only baked option
Have a super fancy and pretty meal!! XO
serves 4 (3 each)
Grain-free Pita: Cloud Bread Slices (recipe here)
Spring Salad: 4 handfuls of mixed greens (baby spinach, baby kale) with sliced radishes, micro-greens, red wine vinegar & olive oil topped with hemp seeds. I also added in my homemade sauerkraut.
Use #foodbymars to tag your FBM inspired creations! I’d love to see!
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