Well, my falafel didn’t turn out as pretty and moist as the ones I showed you previously, but they tasted good. I’m not sure why mine turned out dry; they didn’t appear to be over-cooked. At any rate, they appeased my craving! 🙂

The husb and I went to Metro Restaurant/bar downtown last weekend and shared a basket of fried green beans. I shouldn’t have had the breading, but I love fried pickles and wanted to see how fried green beans stood up, in comparison. They were so yummy! I could have eaten the entire basket myself, so it was good that someone else was there to graze with me, or else I probably would have thrown willpower out the window and regretted it later.

I thought fried green beans would go well with falafel, so I tried to recreate them at home. Suffice it to say that I have not successfully breaded anything, ever. I used a 1/2-&-1/2 mixture of flax seed meal & soy flour to keep the carbs down. I added salt & pepper, along with some cumin and paprika for a Mediterranean flair. For the “bath” part of the breading process, I used unsweetened almond milk. The green beans tasted wonderful; the breading just didn’t stay put (as you can see, LOL).

The one thing that I believe was an all-around success in this vegetarian fried meal endeavor was the tahini sauce. It was scrump-dilly-icious! The boys ate it as a spread on pita with the falafel, but I just ate it as a dip. I could see eating it with celery sticks, too. Yum!