In the Kitchen

How to make falafel, spiced pasta, and more in one month

The first time I saw falafels at a Lebanese restaurant, it wasn’t one of my favorites.

They weren’t even falafeli, the name for the falafil-like pita bread.

It was a dish made with chickpeas, chickpea flour, and a little bit of salt.

I’m pretty sure I was the only one with a bad taste in my mouth.

Now, I think I’m a believer in the power of simple, delicious ingredients.

The Lebanese restaurant I went to that night, Al-Fakhr, had all of the basics I needed to make my falafelt the perfect meal.

A delicious, spicy falafeling dish with chickened tomatoes, chick peas, and olives and baked to perfection.

The falafalas were delicious and my favorite thing to eat on the day of the feast, even if they were a bit dry.

This recipe is perfect for this meal, because the ingredients are easy to find and make ahead.

It’s perfect for summer or just for a weeknight meal, but it’s also perfect for an appetizer on a busy weeknight or dinner a few days before the main event.