On day two of falafel-polooza, we tried for more authenticity, incorporating some more traditional Mediterranean and Middle Eastern ingredients.
Breakfast was Greek yogurt mixed with grapes, dried figs, walnuts and of course, falafel. The outcome was a mix of savory tartness and sweetness that while good, wasn't what our American tummies expected at such an early hour.
For lunch, we made a wrap with falafel, lettuce, cucumber, tomatoes and a sweet potato hummus. The hummus added a great creamy texture, and we added a bit of maple syrup to the recipe to sweeten it up.
But by dinner, one thing had become obvious: traditional use of falafel for every meal can prove too healthy for American sensibilities. So for dinner, we cooked up a baked potato, drowned it in cheese and butter, then topped it with some fried onions. After sprinkling some falafel on top, those little fried chickpeas were singing.
First installment: Day 1
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