Who doesn’t love Falafel? Whether it is served as an appetizer with a tangy dip, wrapped in a pita, or tops a healthy green salad, this spicy and flavorful food can liven up your day. Today I am going to show you how to make the most tasty falafel you ever ate!

 

I first met this simple wrap not in Greece or Lebanon, but in a small southern town in America in an even smaller hole in the wall simply called the ‘House of Greek’. At that time I had not even seen a pita bread before, nor heard words like tahini or tzatziki(?). Since then I have eaten Falafel in several places but nothing really equals the quality and flavor of the Falafel I got in my favorite small town. I have tried to recreate the recipe and I have moderately succeeded.

 

The trick to a good Falafel is cooked chickpeas and not chana daal. Most Falafel I have eaten in India seems to be made from ground soaked chana daal which makes it taste like a daal vada! Even though chickpeas and chana daal are essentially the same, there is a big difference in taste. The other crucial trick is the right combination of spices and herbs. Parsley is essential, and so is some fresh garlic and cumin. I have seen some people use a combination of parsley and mint, and that will give a slightly different flavor.

The recipe for falafel is as follows –

[amd-zlrecipe-recipe:57]

Dig in and enjoy. The sharp and spicy flavor of parsley is the star here. If you got this recipe right, the inside of your falafel should be green. This is so hearty and nutritious, and can be enjoyed in many forms.

I want you to try this easy recipe and add it to your repertoire so that you can impress your guests with a Greek menu next time. So have you tried this yet?