I really enjoyed tonight's dinner - it was such a no-brainer to cook, which was a relief to discover, as I'd never attempted falafels before. Having now made them, I have no idea why not - they were as simple as can be, and all the chopping of the wrap filling can be done as the falafels are cooking.
The only thing you should be aware of: make sure your non-stick fry pan truly is non-stick. I have no idea why I've done to one of mine, but it seems to have lost it's magic non-stickability, and there may have been a tantrum or two a few weekends ago when I tried to make fritters and it wouldn't play ball. I imagine having falafels stuck to the pan would have really set me going, so I used my trusty mini-saucepan that has never let me down. It did the trick nicely, too: cooking 6 at a time, and ensuring that I used much less oil.
Falafels with the works!
1 packet falafel mix
vegetable oil, to fry in
2 or 3 tomatoes, sliced
100 grams tasty cheese, grated
2 handfuls salad leaves, washed and dried well
1 piece large pita bread per person
tzaztiki, to serve
sweet chilli sauce, to serve
1 - Mix up the falafels according to the packet instructions.
2 - Fill a pan with a couple of centimetres of oil. Heat well, then fry the falafels, several at a time, for a minute or two on each side, or until golden brown. Drain on absorbant paper towel (or recycle brown paper bags like me!)
3 - Pile the falafel balls onto a platter, and serve with the bread, tomatoes, cheese, salad leaves, tzaztiki and chilli sauce, letting everyone build their own.