I have always been a fan of trying new foods from different cultures and parts of the world, even when I was a child I was not too afraid to dabble in traditional Chinese food, all kinds of Mexican food (I do live in Southern California!), Japanese, Italian and of course Polish food that was fed to me by my grandparents. My palate didn’t really diversify until I was in college and a little after I graduated; I tried Indian food for the first time and immediately fell in love.
But, there was Mediterranean dishes that I had become enamored with, and as a whole, this food appeals to me even more now that I am vegan. With refreshing dishes like tabouleh and cucumber salads, bold use of garlic and onion, many vegetarian options, and of course, hummus, how can you go wrong?
This brings me to the first time that I tried falafel. With its crunchy, albeit fried, exterior; the warm middle, seasoned with cumin and parsley is comforting but not too heavy. Don’t get me started on the tzatziki sauce; even though the first one that I tried was from Daphne’s (a chain restaurant) I could not stop eating it. Ever since I went vegan I’ve been dreaming of recreating my own tzatziki sauce to try out, hoping that it would live up to my aged expectations.
For this recipe, I changed things up a little. I had made baked falafel before, using a recipe from Appetite for Reduction by Isa Moskowitz, so I knew some of the ingredients that would be essential to making these; otherwise I sort of went with it to see what would happen. Because these are baked, and not fried, they are lower in fat but aren’t extra crispy on the outside. Also, I pulsed my falafel mixture a little too much in the processor so it was of a smoother consistency than I desired; make sure not to do that!