Baked Falafel

This is basically the second part to the Falafel Nachos post I wrote up yesterday.

Falafel is typically deep fried; a reason why I don’t eat it very often, despite a great restaurant serving it on a daily basis near my workplace.

However, when find myself at home craving the crunchy, creamy chickpea ball filled with bold spices, I bake it.

That’s not a typo, I do bake it.

It’s quick to make, as you throw all the ingredients in a food processor to be chopped and combined.  The mixture is then rolled into balls, placed on a greased cookie sheet, flattened and then baked in the oven.

Bright lemon, earthy cumin and aromatic cilantro, encapsulated by a soft, pleasant crunch, makes it a tasty snack or even better, a great component of your nachos for game day.

Falafel Nachos Made With Homemade Pita Chips

With NFL playoffs in full swing, I can’t help but think of nachos.

It’s practically tradition.  A six pack of Sam Adams out on the porch, friends sitting on couches and nachos being scooped up; most of the time to motion at the television with, when an offensive play goes astray.

But with NFL playoffs are also New Year’s resolutions.

Not being one to tempt you to fall off the wagon, I bring a side dish that’s not a compromise, but something better.

Seriously.

Yes, nachos are a “classic,” with cheese and tortilla chip nestled into one another, but these my friend, have different textures and incredibly bold flavors; a welcomed brightness to a dark-by-4 winter’s day.

Crisp, cumin pita chips with dollops of garlicky hummus, and crunchy, creamy cilantro infused falafel, drizzled with a bit tahini, broken through with bold flavors of spicy sriracha and bite of red onion.

It’s good.  It’s really good.

And when you scoop it up all together, it’s like magic.  Like Tom Brady magic.  Not that I’m biased or anything.