When I was growing up, our family had a dance that we did on falafel-for-dinner nights. It was called the “falafel-for-dinner dance.” Weird, huh? Other than that we were a pretty normal family. But moving on…
The thing that matters in a spread like this is the condiments. Get your falafel going first–we baked them from frozen but you can also pan-fry or bake them from a mix. Or, you know, you could make them from scratch, but that’s not how we roll these days. Tonight, our Falafel Platter included sliced tomatoes and cucumbers, crisp lettuce leaves, hummus, ajvar (roasted red pepper and eggplant spread), olives, greek yogurt mixed with crumbled feta, pita bread, and, of course, sweet chili sauce.
The joy of eating like this is in assembling each perfect bite–or one big sloppy sandwich with a bit of everything. I like using the lettuce leaves as wraps and the cucumber slices to scoop up extra hummus. (The leftover tomatoes and cukes went into the remaining yogurt/feta mix to be eaten as a salad tomorrow.)
As you can imagine, this meal demanded a cold beer. Luckily we filled our growlers with Mannys at Georgetown Brewing Company just today!
I like the falafel and beer! Can’t say I have ever seen them frozen?!
I got my frozen falafel at Trader Joe’s, do you have one near you? I don’t use many frozen convenience foods, but these are pretty good for a no-effort food, and don’t have too many weird ingredients. Otherwise you can often find a mix to make your own in the bulk food section of health food stores.