Back in my university days after a night of clubbing, I had my fair share of falafel pitas. Deep-fried ground chickpea balls -- what’s not to love? This healthy version is lightly fried instead and packed with nutritional goodness like ground flax. The lemon tahini dressing is so yummy and creamy (I could eat spoonfuls of it) and goes really well with the falafel. For the salad, I used kale and massaged some of the dressing into it and let sit in the fridge for about 20 minutes to soak in and soften the kale leaves. This would also make for a delicious falafel burger which I'm thinking I need to make sooner rather than later.
Post a Comment