Homemade falafel requires a food processor. I registered for one – a food processor that is – and then realized it didn’t really match our kitchen, and I didn’t have a place to store it. So we returned the food processor in the hopes that I’ll find one I like. I’ve been searching, but they’re either too big or too small or don’t have all the functions I want/need. I’m sure I’ll buy one, eventually.

Despite the small setback, we’re having falafel sandwiches for lunch today. How? Well, a few weeks ago I was browsing the rice/international aisle at the grocery store and I came across this Near East Vegetarian Falafel Mix.

I’m a bit surprised to see falafel labeled “vegetarian,” considering falafel is basically fried ground chickpeas. Which leads me to wonder what non-vegetarian falafel would be like. Falafel mutation thoughts aside, I decided to give this Worcester, Massachusetts-based Armenian family-owned product a try.

After following the frying directions on the package,I usually like falafel with pita bread, some tahini on the insides, andadd pickled turnips. Today, I wasn’t really in the mood for a sandwich so I mixed some of the falafel with spinach, feta cheese and some tahini.

Final verdict – they didn’t taste bad, but they definitely didn’t taste like falafel. Not only that, but they were falling apart as I was frying them. Fail.