If you’ve been craving the deep-fried falafel served in Middle Eastern restaurants but don’t want all the fat, this baked falafel is for you. Cooked chickpeas are combined with a blend of exotic herbs and spices, formed into a patty, and then pan-browned before baking. Stuff it into a warm pita with crispy vegetables and top it with tahini sauce–delicious!

Submitted by Courtney (from Cooking Light Magazine)

Submitted by: Courtney (from Vegetarian Times)

This is really yummy in sandwiches or on toast with sliced fresh tomatoes and other traditional sandwich veggies. And it’s especially good with a little roasted garlic spread on the bread or toast as well!

Delicious on fresh whole-grain or rye bread, you can use leftovers of this tasty spread as a dip for tortilla chips. If using as a dip, thin the consistency with a bit of water if necessary.

This is simple spread is nutritious and delicious. Use it on crackers or as a filling for pita bread pockets with fresh vegetables.

Source:
“Vegetarian Journal, Vol. XX1 Issue 4″