Not familiar with falafel? Here's the description from Wikipedia:
Falafel (/f?'l??f?l/; Arabic: ??????, [f�'l�?f?l] is a deep-fried ball or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Arab food, usually served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa; "falafel" also frequently refers to a wrapped sandwich that is prepared in this way. The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze.
Generally accepted to have first been made in Egypt, falafel has become a dish eaten throughout the Middle East. The Copts of Egypt claim to have first made the dish as a replacement for meat during Lent. The fritters are now found around the world as a replacement for meat and as a form of street food.
Although I had tried eating falafel as a kid, I didn't really acquire a taste for it until after college, when I moved to Los Angeles and my diet began expanding to larger amounts of ethnic and somewhat more spicy foods. Indian, Mexican, Middle Eastern, Thai . . . these cuisines suddenly became far more accessible to me and my love affair with them began.
But no one on a Plant-strong or Nutritarian diet wants to eat a fried ball. So, I have made many attempts at a baked falafel and even falafel burgers, but had not hit on the �one� recipe that packed a full-of-flavor punch like a fried falafel ball does�until this.
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