Falafel with Pita Bread and Lemon Tahini Dressing

Total Time: 3 hours

Source: The Complete Mediterranean Cookbook

Servings: 6+

First of all, I need you to know that yellow watermelon is a thing. I did not know this until I cut into the watermelon I bought this morning when the boys got home from camp. It was a bit alarming, but was approved by the two watermelon-eaters in the house.

But that’s not what this post is about. This post is about falafel, which has been on my list of things to make since we picked up the Mediterranean cookbook. There’s just something about soaking beans in advance that keeps me from ever making them. I also know how amazing homemade pita is and knew I didn’t want to eat falafel with store-bought pita, so I needed to have the time to manage all of the things that come along with that. And apparently this week is when I have decided to have the time for all of the time-intensive things I’ve wanted to cook.

And let me tell you, it was worth taking the time for it. Just look at this process:

This pita really wanted to be naan. I had some difficulties, but it was still delicious.

Okay, so I didn’t take enough pictures to take a “Look at this process!” moment, but it was fun to make and it was the best falafel I’ve ever had. Both children enjoyed it and went back for more. The lemon-tahini dressing was amazing. I don’t like cucumbers or tomatoes so I don’t know how those were but the other adults liked them. And the picky child’s face when he bit into the falafel and saw bright green inside was pretty amazing.

All three recipes are winners, even though I haven’t mastered the pocket in the pita yet. I definitely need to find the time to make falafel again, and I may have to go eat one of the leftover ones with my breakfast because it was so good.


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