Falafels are more than just a source of sustenance, they are a prime example of vegetarian (or vegan) cuisine. Falafels don’t imitate meat-based products: they’re not shaped like steaks or flavored like sausage, or called some dreadful name like “un-friend non-chicken”. Falafels are their own creature and, conveniently, not a living one. It’s also a cool word, though potentially a cruel word if you slur and lisp like Sylvester the Cat. Their unique design stems from a dense core of ground chickpeas mixed with a host of flavors and spices, and then they’re generally fried for good measure. They will leave you full and satisfied, and not missing meat in the least. Falafels are best served with homemade hummus and fresh vegetables (all shoved into a pita if you’re on the go). Of course the Peanut Butter Boy doesn’t make “normal” hummus, I don’t really make “normal” anything. I should also point out that other than the fresh veggies on the side, all required ingredients for this recipe can be kept on hand and stored in your cabinet which makes for a great backup meal when the rain begins to pour or the funds are getting low.
