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Bake up an easy falafel mix for a quick vegetarian weeknight meal.

Feeding your family a healthy (and exciting) diet can be a challenge on busy weeknights. Simplify things with food writing and cookbook author Sarah Waldman’s new collection of recipes, and never wonder what to make again! This oven-baked falafel pairs perfectly with crisp, zingy radishes for a satisfying vegetarian meal the whole family will enjoy. 

This is a perfect dinner for nights when your cupboards are bare (I seem to always have these ingredients hiding someplace) and your energy is low (just whizz everything in the food processor and bake). Depending on your family’s likes, you can serve the falafel balls packed in pita pockets with yogurt sauce and fresh vegetables, on top of a large green salad, or on a platter next to other nibbles, such as olives, cucumbers, tomatoes, and tzatziki and hummus dips. In my opinion, there is no wrong way to eat a warm, homemade falafel ball (especially if you are doing so outside on the warm grass).

My sister Anna made us a version of these falafel rounds almost ten years ago. I immediately quizzed her on the recipe and have been serving it ever since. Our favorite method is to fill toasted pita pockets with falafel balls, then stuff in favorite crunchy vegetables, such as carrots, sprouts, radishes, cucumbers, or pea shoots. Here, I have included a simple yogurt sauce, but spreading the pitas with hummus works fine, too.

Kids Can: Little helpers can measure and blend the falafel ingredients and scoop and flatten the falafel balls.

For Baby: For older babies, smash a falafel ball inside a small wedge of pita bread and top with cucumber sauce. Younger babies will enjoy small pieces of falafel and thin slices of peeled cucumber.

Reprinted with permission from Feeding A Family