Summer is upon us and once again I am trying desperately to get some zucchini into our lives. Lenny is like a five-year-old when I serve it, and I have found if I sneak into a few recipes he is totally okay. This recipe for a deliciously easy to make Baked Falafel does exactly that. Perfect for your picky eaters or at least those that also dislike one of summer’s pleasures, the zucchini.
I started making this recipe last year after being inspired by the following recipes; Brian from A Thought for Food, Meeta from What’s for Lunch Honey, and Sneh from Cook Republic. Falafel is one of our favorite things to eat, and we have not found a place in Oakland that we like, in fact, we use to like a few places in San Francisco, but they are not up to par these days either. The best ones are really in the Marais in Paris, but since it is too far to go there when the craving hit, I decided it was time to work on a recipe for Chez Us.
These little bites are loaded with flavor as I used an abundance of fresh herbs. The secret to a moist, baked falafel is grated zucchini. You will never even know it is in there; trust me I tried it out many times on a certain zucchini hater. I prefer not to fry our food unless it is a basket of chicken, so I baked the little nuggets. Toasted sesame seeds not only give them some crunch but also a little extra flavor too.
Serve these savory bites with this easy to make fresh pita bread, tahini sauce (I left out the numeric), and a fresh tomato salad . It really is the perfect summer meal.
My name is Denise, and I am the Chief Cooking Officer of Chez Us. I confess, I love everything about food; the look, feel, smell and taste. In fact, the first thing on my mind when I crawl out of bed, besides that first cup of coffee, is what we will be sharing at the table later that day.