Here’s the falafel recipe that I was actually able to make. I found that using the food processor left the mixture too fine and I couldn’t get the falafel to stick together when frying. This one worked for whatever reason, lol. I had many failed attempts. I will admit though, that lately I’ve been buying frozen falafel so that I can add it to multiple meals where Mr. Road has meat (most recently halal cart-style chicken and rice with white sauce [a FAVE!] and chicken gyro bowls).
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That casserole sounds pretty delicious. Thanks for sharing!
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Thank you for the recipe! I’ve tried to make falafel a couple of times and failed also, but it is so tasty. That frozen option may be just the ticket for easy access during the week when I’m trying to throw together something for lunch. Thank you!
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It was tricky for me to find. I ended up finding a bag at Whole Foods, but I think I saw that Target might carry it as well. Good luck!
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I’ve been using this falafel mix from Trader Joe’s. I like how simple it is (add water, let sit for an hour, portion out, bake or fry). I usually bake up a double batch (I’m too lazy to fry anything) and keep them in the fridge for quick weekday lunches.
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The trick with falafel is to NOT use cooked/tinned chickpeas. You need dried ones that have just been soaked in water. They are cooked in the oil when they are fried. With that said, my go to would be ready made frozen too 
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Ah! Interesting. Good to know!! If I ever try to make my own again I will give that a shot.
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This sounds delish!!
I use my Mustgo’s in my soup maker usually, but soup isn’t always appealing so a great alternative 
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I call that my “‘Zat Splash Soup” recipe as in 1. Rummage in fridge, 2. ask “what’s that? (Zat?) Then toss into the soup pot (splash!).
I love this idea to make them into cakes of a sort. Genius!
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I’ve always used the dry falafel mix; I used to get it in bulk from the health food store, now have a box from a Middle Eastern market.
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The key seems to be to soak the chickpeas for at least 12 hours and then blend them until smooth to avoid them falling apart. I have a recipe I know works, but it’s on a swedish site.
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Falafel is made with dry peas, that’s what gives them the great texture. My man makes them, fried in ghee in a little cast iron wok. They are good & keep well in fridge or freezer. A bit intensive to make, maybe, with all the soaking & grinding steps. After trying it, if you like it the recipe can be increased for a bigger batch.
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I mash my chickpeas (canned) for falafel because the blending never worked for me. I made them into patties so maybe they were more like chickpea fritters but they worked and were delicious. I would definitely still make them this way once in a while, just not as an addition to a larger meal. That’s were the frozen has been handy for sure.
Someday I will try the “right” way! 
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Using canned beans & egg is interesting & probably tastes pretty good but I can see why it falls apart. Maybe a sprinkle if flour might help bind it a bit more? Then it’s like my pancake, lol. I like the idea of being able to bake it, deep frying is so much work.
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I pan fried in ~1tbsp of olive oil and they stayed together! And I have definitely added a little flour to help binding if the mixture felt off before plopping in the pan. It’s not quite falafel from Kabab Paradise (our fave local falafel spot), but it scratches the itch.
I have not made the switch to dry for any of my beans. I will definitely have to play around with that! If I remember to soak the night before it shouldn’t be too bad. Famous last words.
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Right? It’s a 24 hr soak time (add baking soda to the water to help soften). Like, I can’t predict the house activities or my energy level 24 hours from any given time. That’s why Rob makes the falafel, bakes the bread, rolls the handmade pasta… I’m in charge of casserole, soup & all other forms of MustGo! Lol
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Non-falafel related meatless recipe… LOL
This is basically a vegetarian version of a Sausage Roll, filled with a potato & pea samosa filling instead of meat or faux meat. I know no one is really holding parties now, but it sounded like an idea good enough to share anyways. Maybe good for covid-bubble friends coming over to watch a game, or a pre-Thanksgiving snack.
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Sounds delish! Wrapping stuff in dough is a great way to make it more broadly appealing. I can put just about any ingredients into handpie format and all the kids at least want to try it.
I’m realizing the grain pancake thing I made is similar to a dish traditional in many cultures that’s a way to stretch meat or leftovers to feed the most people possible. I looked it up, German goetta, Scottish haggis, Pennsylvania Dutch scrapple, Polish kishka, and American livermush are all scrap meat dishes with oats, onions and spices, formed into patties and fried. Seams like a great way to eat less meat & use up the leftovers. Some of the spice combos are unusual too so eat dish tastes unique. I’m going to try them all.
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In the Netherlands we have a food called balkenbrij which fits that description too. My grandparents used to eat it. Another scrap meat dish we have is called zult (head cheese). It’s eaten cold on bread like a deli meat. A little vinegar is added so it’s quite sour. My FIL loves it. Zult is one of the few things I just won’t eat. A couple of years ago I accidentally picked up a zult sandwich at a family funeral and it was quite a challenge to not pull a face while eating it! I had expected ham or something like that, not head cheese!
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Ewe, braaaiiiiinnnssss. No thanks, zombie foods are not for me either 
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