making falafels from scratch + making tahini sauce = too much work for one day!
Finally, I've found some prepared falafels that I like! You see, I've tried the dried mixes where you add water, mix up, then form in patties and fry. They are oddly spicy to me, and I always have leftovers that I don't use because they just aren't worthy of a second meal.
Then, I come across these refrigerated prepared falafels by Pita's in our local supermarket (Save-On). I'd give you a website for more info, but I wasn't able to find one. Too bad, because these are tasty "instant" falafels. Even though I'd take homemade falafels over prepared any day, the blend of ingredients in these is not too spicy, and pairs perfectly with a homemade tahini sauce.
Speaking of tahini sauce, I've posted my Tahini-Tamari Sauce from TEV and my Sesame Mustard Tahini Sauce from Vive on my recipe page. Why both? I can't choose which one I like best, so you can choose which one you want to use! The Tahini-Tamari sauce is more lemony with parsley, and the Sesame Mustard Tahini Sauce is a little richer with more toasted sesame oil. Personally, I often choose the Tahini-Tamari Sauce for falafels, and then the Sesame Mustard Tahini Sauce for other dishes (like my Sunflower-Lentil Pie or Moroccan Chickpea Patties from Vive, or as a salad/sandwich dressing).
Whichever you choose, they are simple to make. I whiz them up with my handblender, directly in a jar (this is one of those 'Nuts to You' larger nut butter jars). This pic is the Tahini-Tamari Sauce, and you can see the flecks of parsley blended in - nummy!
These falafels are a snap to prepare. Just have to place them on a baking sheet to reheat. No need to fry them, because they already been fried to get a crispy coating before packaging. But... they aren't too oily or greasy - just have a nice crispy coating that gives a crunch to bite into.
I served them in these very thin flatbreads instead of pitas (just less bread so I can enjoy the taste of the falafel more). I had picked these Mountain Bread wraps at Capers in Vancouver, and haven't seen them in our local area. Checking out their website, I'm now jealous to see all the varieties they have - oat, corn, barley - wow! These were great for the falafels, and would work nicely for any type of wrap. But, if you can't find them, use whole-wheat tortillas instead. Or, if you can find whole-wheat pitas that aren't too thick and bready, go for those.
So, the falafels are served up on the flatbreads with the tahini sauce drizzled over top. We also had salad and leftover home fries to add to the meal.
I hope you can find some of these 'convenience' foods in your area. Makes for an easy falafel dinner.