Baked Falafel with Dill Yogurt Sauce, Fresh Lettuce & Feta
Falafel’s origins are officially unknown, but they can be traced back to ancient Egypt – specifically the port town of Alexandria, where sailors would take pressed chickpea patties for the ride home. Nowadays, we can find falafel all over the world, often as street food. Our version calls for mixing dried chickpea crumbs and bean flour into patties, and then baking them rather than deep-frying, the traditional method. The “falafel-ish” patties are served alongside fresh lettuces tossed with tangy feta cheese and T.Lish Sweet Garlic vinaigrette dressing.