Freshly baked whole wheat pita bread from the farmers market got me thinking about falafel on a recent Saturday. Instead of frying my homemade falafel as I usually do, I lightly oiled a muffin tin and baked the falafel in the oven. It worked like a charm! I served the muffin tin falafel with my easy tahini lemon sauce and humus. To round out the meal, I made a delicious quick salad with fresh tomatoes, cucumbers, scallions, radishes, the juice of one lemon, and a touch of olive oil.
Although this isn’t one of my Fool a Carnivore recipes, I hadn’t made falafel in awhile, and had forgotten how good they taste. Since I read recently that chickpeas (garbanzo beans) are one of the world’s healthiest foods (http://www.whfoods.com/genpage.php?tname=foodspice&dbid=58), I decided that was a great reason to make my low-fat muffin tin falafel more often!
