How do you take a pita pocket full of crunchy deep-fried falafel — handed to you by a street vendor and devoured on sight — and turn it into a reasonably healthy, everyday affair that you can make at home? The power of the oven.
These baked falafel have been in my lunch and dinner meal rotation for years now. You can make a huge batch, warm the leftovers for weekday lunches, and generally enjoy falafel whenever the fancy strikes. They'll never totally replace falafel straight from the deep-fryer, of course, but for an easy homemade version that requires almost zero pre-planning, they do just fine.