Falafel Wraps

Falafel Feeding Frenzy

I am sometimes really surprised by my family. When I think they will absolutely love what I plan on making for dinner I am met with objections and groans. At other times when I’m convinced that they are going to turn their noses up, they do the opposite and devour and demand more.

This is what happened when I first made falafels and wrapped them in pita bread with lettuce, tomato and tahini. I thought to myself “there’s no way they are going to eat these!”

I was pleasantly surprised when they scoffed all of them, wrapping and filling one pita bread after another. They were a hit and have become a regular for lunch or dinner ever since.

I would love to say that I make the falafels from scratch myself but that would be a lie. I have read many recipes on line and the feedback has always been so negative that I have been really put off. I also own quite a few Middle Eastern/Lebanese cookbooks and falafels are never mentioned as they are considered fast food, so I buy a pre mixed bag and add water and let stand for twenty minutes and then shallow fry them.

Is this cheating? I think that some things are not always worth the hassle especially when the quality of the pre mixed bag is as authentic as I’m going to get. I buy this from a local Middle Eastern store and the ingredients do not contain any added preservatives or additives and they always turn out beautifully. However, I will post the recipe for the creamy tahini dressing as it is simple to make and just delicious.

Creamy Tahini Dressing

1 clove of garlic, crushed with 1/4 teaspoon salt

125ml (41/2 fl oz) tahini, well stirred

80ml (3 fl oz) lemon juice

cold water

Stir the Tahini into the garlic paste, then gradually mix in the lemon juice and enough cold water to thin the sauce to the consistency of pouring cream.

Use the tahini sauce with falafel wraps or other Middle Eastern dishes. It’s just wonderful!

To store, pour into a sealable jar and store in the fridge. It will keep for up to 7 days.