Falafel and Salad

I came home last night to the smell of falafel being prepared for dinner. Yay, Kyle! We haven’t been bold enough (or is that motivated enough?) to make our own falafel from scratch, but we found a mix at an Indian grocery that didn’t have all sorts of extra crap in it. Even though the recipe recommends frying the falafel in an inch and a half of oil (eww!) we opted to bake ours with a little bit of olive oil. He made patties instead of balls – much easier to stuff in a pita and keep the whole thing from falling apart.

We tend to change up the rest of the fillings each time we make falafel at home. Although nothing beats South Philly’s Bitars for falafel (and other great Eastern Mediterranean!), we enjoy making these at home from time to time. Last night’s falafel also included red onion, avocado, and hummus for toppings.

I was pretty liberal with the onions. Mmmm! We ended up using some wheat flat bread instead of pitas, which turned out great. We also had a great salad with orange bell pepper and mushrooms on top – and some great Brianna’s French Vinaigrette on top (I love this dressing!). The only thing that would have made the whole meal slightly more awesome is if I had thought to warm the flat bread before we assembled our sammiches.