One of the foods I eat most, second to tacos, is Mediterranean food.
To be honest, I didn’t discover falafel and hummus until I was sixteen and I feel like my cravings have been trying to make up for all of the lost years.
I was with my best friend at our favorite coffee shop, Kavarna, in downtown Green Bay, doing homework when I decided to branch out and try something new for dinner. Instead of getting our typical pastry or veggie sandwich and chips, we ordered the hummus plate and falafel sandwich. The rest is history! From there on out, I always got the hummus. Luckily, they started selling it at the Wednesday night farmers markets, so I never had to without my favorite spread.
If you are ever in Green Bay, I recommend stopping at Kavarna or the downtown farmers market, and grab container of hummus to-go. It is still, to this day, my favorite hummus. If I could recreate it at home, I would, but the owner of the coffee shop wasn’t quite ready to share the secret recipe.
Fast forward 6 years,
I still snack on hummus and falafel, but finding a slightly healthier version of this delicious food was important to me. Obviously traditional falafel is fried, and when I am out at a fast-casual restaurant (Mezze, Roti, and Naf Naf are my favorites) believe me, I enjoy that perfectly crunchy, golden falafel. However, at home I discovered I could make falafel that are just as tasty in the oven.
Since this was my first time making falafel at home, I decided to go one extra step further and try to recreate my go-to lunch at The Protein Bar and Kitchen (a great healthy lunch spot in Chicago, if you are looking for one!) At The Protein Bar I always get the Sweet Potato Falafel bowl. It is SO tasty, fresh, and filling. I figured hey, the basic ingredients to this dish are in its name: sweet potato and falafel AKA chickpeas. Scroll on to find my simple, healthy version of this lunch using only clean ingredients that you probably already have in your pantry!