Falafel at Home

I’m in love with the falafel from Tzatziki Grill in New Rochelle – they’re soft on the inside, crispy, spicy. I eat almost an entire order to myself every time we order takeout.

When I saw a box of falafel mix at Stop & Shop this past weekend, it inspired me to try making an at home version.  Falafel mix, tahini, some olives, and some feta for good measure.

It was surprisingly easy – and yes I know its because I didn’t really make the falafel from scratch. I get it.

Falafel mix + water. Set aside.

Scoop into the shape you want – fry in a lot of oil.

Drain. Layer on pita with lots of toppings.

Making the tahini dressing was only slightly more complicated.

Mix tahini paste, water, fresh squeezed lemon juice, and salt. I had to keep tasting and adjusting to get it where I wanted it – which seems to be the basis of this recipe.

The flatbreads I also picked up at Stop & Shop; they were really good and the nutritional information was incredible. 15 grams of protein, 20 grams of carbs, and 180 calories per pita.

Flatbread, tahini, shredded romaine, sliced tomatoes, feta, red onion, falafel.

Olives and stuffed grape leaves [canned from Trader Joes] on the side.

I had one, Mister had 1.5 with the other 1.5 packed up for his lunch. I take that level of enthusiasm as the highest compliment.


Sometimes I impress myself with how well I pack up his lunch.

Quick and Easy: Flatbread Pizza

I’m a fan of easy to make meals; not necessarily convenience foods, but rather meals that can come together with just a few steps.

A few months ago I had picked up Flat Out wraps at Hannaford, and really liked the chewy texture and nutritional info.  When I saw the brand also made a pizza crust, I really wanted to give it a go.

Flat Out Pizza Crust

Flat Out Pizza Crust

So with a package of these already in the pantry, Mister and I picked up some basic ingredients at Trader Joes while doing our regular Sunday grocery shopping.


4 Cheese blend (shredded), some sad tomatoes, small hunk of whole milk mozzarella, and a jar of pesto.

We all know that feeling, when you’ve just spent over an hour grocery shopping and putting everything away; the last thing you want to do is make a big mess of the kitchen with something complicated.  These flatbread pizzas were the perfect compromise.

Pizza in Progress

Pizza in Progress

I lined sheet pans with foil, and then topped each flatbread (we started with one per person) with pesto, thinly sliced tomatoes, mozzarella, and then the shredded cheese.  I baked them at 350 until the cheese was melty.  They were pretty great.  Crunchy, crispy thin crust.  Salty cheese, oily pesto.

Then we made a third flatbread, and I decided to crank the oven to 450 and double the toppings.

Second version.

Second version.

Worth it.

We cut the flatbreads into easy to grab squares, and I had mine with a Southern Tier Warlock.   Don’t judge me, it was still Halloween weekend!!

Southern Tier Warlock

Southern Tier Warlock

It was lazy, and it was just enough.  I’m inspired to start thinking of other toppings we might be able to try with these flatbread bases.