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Crispy on the outside and creamy on the inside, falafel are easy to love. The only thing that’s not? Deep-frying them. To lighten things up and avoid the mess, Donna Hay has blessed us with a recipe for oven-baked super-green falafel (from her newest title, Week Light: Super-Fast Meals to Make You Feel Good). They’re also packed with peas and broccoli, which aren’t traditional but are a welcome nutritional boost.
“I used charcoal flatbreads,” Hay writes, “not just for taste—they also look so striking against the fresh colors of the vegetables. You can use any type of flatbread you wish, from seeded to Lebanese to whole wheat—the choice is yours!”
Text credit to Donna Hay from Week Light: Super-Fast Meals to Make You Feel Good, published by HarperCollins Publishers.
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