I stuck with a half recipe, since I was only planning on making it for myself for dinner and maybe for lunch the next day. I also left out the cilantro, since I’m one of those “cilantro haters.” I just subbed in more parsley instead, and it was fine.
The recipe calls for letting the mixture sit in the fridge for a couple hours, so I actually made this while I was on my afternoon break, and let it sit for a few hours while I taught my evening class. I also made the cucumber dressing and let it hang out in the fridge for a few hours, and it was really good! I subbed the Greek yogurt for sour cream, mostly because I like sour cream more, but I’m sure either one is great.
After I got home from my evening class, I got my stuff ready to go. Since I don’t have a good pan (or enough oil) for deep frying, I modified this a bit by making the falafels into patties instead of balls, and then pan-fried them. It took about 2-3 minutes per side.
The finished product was so good! I ended up making two of these for myself, and only made it through about 1/2 of the second one – they’re very filling!
Oh, and even though this recipe had no meat in it, includes carbs, and required trying something totally new…my husband ate the rest of it! Turns out he’s not totally averse to vegetarian food…he just needs a bit of coaxing, a lot of great smelling flavor, and a bit of reverse psychology. After telling him that I am going to spend my Monday and Wednesday nights making dinners for myself that I don’t think he’ll like, it sparked his curiosity or something. He also doesn’t like cucumbers, but really liked the cucumber dressing because it reminded him of tzadziki sauce (which it pretty much is…just a chunkier version of it).
While I’m a little bummed that I don’t have leftovers for lunch today, I am glad that D. liked them too. Now I can make falafel whenever I want!
Thank you to A Beautiful Mess for the amazing recipe!