Lots of prep work but it was worth it. I made everything from scratch. Started with Dried Chick Peas which I soaked for 24 hours. Chopped up fresh garlic, onion, cilantro, parsley, dill, and spices. Used a food processor to grind it to a coarse paste. Made my own Tahini sauce. And finally baked by own pita pocket bread. Deep fried one batch of Falafel balls (chick pea pasted formed into balls) in olive oil and oven baked a second batch. It came out really well as Ruth asked me to make her a second one. The fried batch is quicker to make but the baked one is lower in calories. Final contents: Falafel balls, cucumber, diced tomato, shredded lettuce, tahini sauce in a fresh pita.
Reply With Quote