Family Feast - Day 1
Although most likely Egypt, the origin of falafel is disputed. Regardless, its popularity grew quickly, and falafel has long been considered a national dish of Egypt, Israel, and Palestine. It probably caught on early because it was an accepted meat alternative eaten during Lent and because it is pareve (neutral, containing neither dairy nor meat) according to the dietary laws of Judaism. Falafel is now widely available as a world favorite street food and as a super accessible mix in many supermarkets, and is arguably one of the first and most well-loved mainstream vegetarian and vegan foods. It is the inspiration for countless veggie burgers, meatless meatballs, sloppy Joes, taco fillings, etc. Since its base ingredient is either chickpeas or fava beans, falafel are full of protein and fiber, as well as deliciousness. We serve ours up in a wrap with a beet-arugula salad and the eggplant spread, baba ganoush.
Organic Garbanzo Beans, Organic Beets, Organic Flour Tortillas (organic unbleached wheat flour, water, organic expeller pressed organic canola oil or organic soybean oil, sea salt) baking powder (monocalcium phosphate, sodium bicarbonate, corn starch), Organic Eggplant, Organic Arugula, Organic Yellow Onion, Organic Pure Lemon Juice, Organic Fresh Parsley, Water, Organic Garbanzo Bean Flour, Organic Canola Oil, Organic Sesame Tahini, Organic Extra Virgin Olive Oil, Organic Pure Lemon Juice, Organic, Organic Ground Cumin, Organic Ground Coriander, Organic Fresh Mint, Organic Garlic Clove, Organic Seasoned Vegetable Base (organic vegetables and organic vegetable juice concentrate) (organic carrots, organic celery, organic onion, organic tomato), salt, organic soy sauce (water, organic soybeans, salt, organic alcohol), organic cane sugar, organic maltodextrin, natural flavor, organic potato starch, autolyzed yeast extract, organic dried onion, organic dried garlic, and organic spice, Organic Blue Agave (organic blue agave nectar), Sea Salt, Organic Black Pepper, Organic Dijon Mustard (organic grain vinegar, water, organic mustard seed, salt, organic spices), Baking Powder.
Allergens Wheat, Soy
At Simple Feast we take every precaution to ensure that cross contamination of ingredients does not occur in our kitchens. Please be aware that our meals are produced in a kitchen that contains wheat, soy, treenuts, peanuts and seeds.
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- Keeping them separated, coarsely chop the mint leaves and the parsley leaves and tender stems. Set to the side.
- Form the falafel mix into slightly flattened patties (6 for 2-3 people and 8 for 4-5 people).
- Heat a dry frying pan (no oil) over medium-high heat. Warm the wraps for 15 to 30 seconds each. Wrap in a kitchen towel to keep warm.
- Return the frying pan to medium-high heat. Add enough oil to coat the pan (about 1 Tbsp). Place the patties in the pan gently (to keep the oil from splattering) and fry until golden brown and heated through, 3 to 4 minutes per side. Remove from the heat and keep warm.
- Cut the beets into quarters. Gently toss with the arugula and the lemon-Dijon dressing. Sprinkle with the sunflower seeds.
- Sprinkle half of the mint on the baba ganoush and the remainder on the falafel, along with the parsley. Season the baba ganoush with a little black pepper, if you like.
- Serve everything with the warmed wraps to the side.