We go out for Middle Eastern food once a week and without fail, we get a combination of falafel, chicken shawarma, and fattoush salad. Although it’s relatively an easy meal to replicate at home, we don’t make the time for it unless it’s a weekend.
So, last Sunday Leo made falafels using Green Kitchen Stories recipe. The only modification he made was using garbanzo flour instead of buckwheat. It was what we already had. When following a recipe, always try to make adjustments based on taste and/or what you already have on stock to save cost and time.
We made falafels before, but adding pistachios was extra protein we wanted. We have gotten in the tradition of making a bigger meal on Sundays – leftovers for lunch the next day (or two) to start the work week.
Instead of lettuce wraps, we made a simple fattoush salad with bell peppers, radishes, cucumbers, herbs, sumac, juice of one lemon, olive oil, salt and pepper to taste. To keep the salad crisp and fresh for the next day, do not dress the entire salad with olive oil – only the portion you will eat. I like to bring a small container of olive oil with me to work with an extra lemon.
The pistachio falafels came out great! It was more filling than the traditional and can definitely make for a hearty meal. You can also skip the salad and eat the falafel with hummus. I did this for work one of the days.
We made 16 falafel balls and it gave us 5 days of lunches we didn’t have to think about. Success.