It’s time to take a culinary trip and explore the street food of the Middle East FALAFEL.

These falafel’s are easy to prepare, require staple pantry ingredients and full of nutrients. Crispy on the outside and tender on the inside this will be your new go to recipe.

The process to make a great falafel is to make sure you soak your beans! I know it can sometimes sound like a pain in the butt but definitely worth it. Soaking the beans helps release the chickpea flavor, therefore keeping the falafel fluffy and crumbly on the inside, while crispy on the outside.

Any great dish needs an easy to make flavor filled sauce. The key to all sauces is salt, fat, acid and heat (my favorite cookbook). Chimichurri absolutely delivers on all fronts. Fresh mint and parsley blend together with garlic, shallot, jalapeno, a splash of vinegar and olive oil. In other words pure deliciousness.

Typically falafel is served with Pita bread, but I decided to switch things up a bit and pair it with beet rice. I am a huge beet lover and even better they are in full season during spring. In addition to beets being a spring vegetable they provide amazing nutrients and beautiful color. I slow roasted them in the oven, peeled and pureed them with garlic and seasonings then mixed with the rice. Serve it up with your crispy baked falafel and you have yourself one delicious meal.