Not surprisingly, the cornerstone of this recipe is golden candy. If you look at the photo, you will see the onions hanging in position 5. They are crust, golden, drained overseas, tender and lemon trees on the inside. They are also packed with good spinach and chickpeas for you. I make them in large batches, freeze them and eat them (all the years) like snacks or cups like these.
Falafel in the Center
If you have the falafel, you can take together a good snack or meal. It could be something according to what you see here or something different based on what you have at your disposal. I had a little hummus in the fridge (a version of the red beet of this hummus), caper, carrots and cucumber that had to be used, and some pies. Also some herbal stimulants. The pie and the carrots entered the oven, I searched the cabinet in a saucepan and cut the rest. Let's say you did not have anything of it but you had some romaine, yoghurt and clove garlic. You could make falafel lettuce wraps instead, crushing the garlic in a paste and adding it to the yogurt along with a little salt. Use it as your sauce. The name of the game here is adaptability.
Once you create the falafel you have a number of cooking options. If you dries them a little and fry them in a little oil, you will have the best golden crust. Sometimes I roast (450 ° F), also quite strong contender. I've even tried them on an Air Fryer and it's one of the few things that surpass my expectations (7 minutes at 390 ° F, shake the basket and another 7 minutes).
A Vegan version
I will mention it in the following recipe memos. To make the vegan falafel, you can use flax "egg" (5 T. water + 2 t. Flax Seeds grind together), and skip the cheese.