I hail from the city of San Jose, California, which other than being home to one million people and the birthplace of all things tech, has nothing that remarkable about it compared to it’s San Francisco neighbor. EXCEPT. For the best. Falafel. Drive in. Ever. 5 stars and 929 reviews on Yelp can’t be wrong. It was
even featured on an episode of Food Network’s Diners, Drive-ins, and Dives with Guy Fieri. Nestled between a run down neighborhood and a luxury shopping mall, it’s easy to miss. Falafel Drive-In is a
restaurant food-shack that almost always has a line snaking around the building from the order window that’s well worth the wait for out-of-this-world falafel sandwiches. Wait, where was I going with this? Oh yeah. So since I moved away from San Jose and from my beloved Falafel
Drive-In, I’ve been on a hunt to find delicious falafel sandwiches elsewhere in the Bay Area. There are some good ones here and there, but so far, none compare to the greatness of the Falafel Drive-In. So, I decided to make my own. Still not quite as good, but much better than some of the other ones I’ve had. And better yet, it’s baked instead of deep-fried (fried vegetables and sweets are every vegetarian’s weakness), which means I can let myself have falafel sandwiches whenever I want now. Enjoy! (Images from Washington Times and CityVoter) See all photos here » Recipe from ChowVegan »
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cucumbers, sprouts, hot sauce, and the yogurt sauce.
courtesy of ChowVegan…since my falafel sandwich never made it to the photo shoot. Sorry, guys.
1 15 ounce can garbanzo beans 1 small onion, finely chopped 2-3 garlic
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cloves, finely chopped 3 tablespoons fresh parsley, chopped 1 tablespoon fresh cilantro, chopped 1 teaspoon lemon juice 1 teaspoon olive oil 1 teaspoon coriander 1 teaspoon cumin 1/2 teaspoon dried red pepper flakes 2 tablespoons flour 1 teaspoon baking powder Salt and pepper to taste Preheat oven to 375 degrees. Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork. Add the rest of the ingredients and mix well. Form into small balls, about 1 1/2? in diameter and slightly flatten. Place onto an oiled baking pan. Bake for 15 minutes on each side, until nicely browned (since it’s baked,
only the part actually touching the pan will be browned and crispy). Serve with mini pita pockets, hummus, tahini sauce, tomatoes, lettuce and/or cucumber.