Meatless on Mondays: Homemade Falafel

Apr 11, 2011
Megan Bedard is a sucker for sustainable agriculture and a good farmers market, she likes writing about food almost as much as eating it.

Inspired by Meatless Monday, a campaign encouraging people to cut back on their meat consumption one day a week, TakePart's "Meatless on Mondays" will give you every reason you need to skip the steak. By going vegetarian one day a week, you reduce your environmental impact, expand your palate, and improve your health. Plus, eating meatless is just plain kind to animals.

Long before Meatless Mondays hit the States, Egyptians and other Middle Eastern countries had fallen heads over heels for their own meat substitute of choice: falafel.

Falafel's roots are contentious, but the little cakes are said to have been created by native Egyptian Christians who concocted them as a substitute for meat during Lent. Today, the tasty bites are popular among vegetarians and meat-eaters alike.

(Photo: Beth Moncel)

Beth Moncel, whose recipe on Budget Bytes gives every reason you need to give falafel a try, says, "Falafel can be eaten as an appetizer dipped in tzatziki sauce, placed on top of a greek salad or stuffed into a pita with fresh vegetables, tzatziki or feta. Any way you dish them out, falafel are little power packed cakes of flavor. If you love fresh garlic, you'll love these babies!"

Let's get started...

(Photo: Beth Moncel)

A quick trip through a food processor yields a delicious paste for your patties...

(Photo: Beth Moncel)

Two tablespoons per patty will yield 18 patties, perfect for freezing for later.

(Photo: Beth Moncel)

Pan fry for a healthier option, or shallow fry for crispier cakes...

(Photo: Beth Moncel)

Add some veggies on the side and enjoy!

(Photo: Beth Moncel)

Like what you see? Find the full recipe here.

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