Falafel are an ancient Middle Eastern food originally made with broad beans or chickpeas, which are crushed and mixed with herbs and spices and moulded into patties. They are then traditionally
served in pitta bread pockets with salad and dips such as hummus, tzatziki or tahini sauce. The rest of the world have since caught on to the delights of falafel, and chickpea patties have
steadily been becoming the darlings of vegans and vegetarians, picnic goers, festival food trucks and supermarket delis since the early 2000s. It’s not hard to see why: quick, easy and
inexpensive for home-cooks to make, they also fall into that wondrous overlapping category of being crave-worthy and satisfying (up there with chips and other such savoury morsels) as well as
nutritious and fairly low in fat. What’s more, chickpeas are a brilliant source of protein for those who don’t eat meat. They are rich in fibre, as well as nutrients manganese and folate. But
the health benefits don’t stop with chickpeas – modern falafel are often made with added vegetables, nuts and seeds, lentils, or other grains and legumes, as are many in this book.
In the Fried section try the Fennel & Lemon Scented Falafel or Juicy Brown Rice Faux-lafel. In the Baked chapter find Crunchy Sesame Falafel or Falafel Croquettes. The Raw section offers
snacks such as tasty Mediterranean Seed Falafel, which are packed with good stuff, and very low fat. For something more substantial try curries, casseroles, burgers and salads in the Meals
chapter. Lastly, whip up Sauces & Dips such as Spicy Avocado or Home-made Tahini Sauce in the to perfectly complement your patties.The savoury taste and filling texture of falafel means
they are great in a wide range of dishes. Falafel forever is for the falafel-obsessed as well as people who are new to trying this delicious dish in all its various forms.
