Early last week, a co-worker bought a falafel plate for lunch. That made me want some all week long. Since do not like to fry foods in my kitchen (too messy) I wanted to try making some on my Big Green Egg.
I searched for a recipe and found this one on a great site called The Shiksa in the Kitchen. It is a traditional recipe, and shows some great pictures of the process, including frying them. I thought this might just work. . . . >>> Click here to see the Shiksa in the Kitchen recipe for traditional falafel.
But it did not turn out as well as I thought. I ate them anyway, but there just was not enough spice. I wanted the cumin and pepper to stand out a lot more. And it was too mushy on the inside – even after almost an hour of baking. I used my recipe for tzaziki sauce. >>> Click here for an interesting beef recipe and the yogurt-dill-cucumber sauce called tzaziki on the BGE forum.
Here are some pictures of this edible but failed attempt. . .
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- Traditional falafel mixture.
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- Falafel on the Big Green Egg Oven!
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- Falafel balls – about 2 tablespoons placed on a non-stick pizza pan.
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- Big Green Egg with Platesetter, “legs down,” and Big Green Egg Pizza Stone.
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- About 50 minutes at 350 degrees F. Nice and brown, but still mushy on the inside – too moist.
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- Falafel balls in pita bread, with tzaziki sauce.
Just a few seconds ago, I found this oven baked version for falafel on a site called Cookie and Kate: I might try this falafel recipe next time I fire up the BGE.
wayneyoshidakh6wz 
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