Fancy Backcountry Falafel

Fresh accessories help upgrade the backcountry version of this classic Middle Eastern meal. Got leftovers? One word: breakfast. 2 servings

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  • 2 pita bread rounds
  • ½ cup falafel mix (like Fantastic Foods)
  • 1 small cucumber
  • 1 True Lemon packet
  • 2 mayo packets
  • 3 Tbsp oil
  • 1 small, very firm roma tomato (optional)
  • 1 Tbsp chopped parsley (optional)


At home⇒ Package falafel mix in a sandwich-size zip-top. Wrap cucumber and tomato each in a dry paper towel, then in a small paper bag. Loosely wrap parsley in a slightly damp paper napkin, then place in a snack bag (leave partly open to allow for air circulation; this will keep about 3 days).

In camp⇒ Add ¹⁄₃ cup water to falafel and stir carefully to blend. Seal and set aside for about 10 minutes, until water is absorbed into a thick, stable paste. Over a medium flame, heat oil in a frying pan and add a small test spoonful of the falafel. While the tester is cooking, make eight small patties, about 2.5 inches wide and .5 inch thick. When the falafel in pan begins to sizzle, lower patties into the hot oil, a few at a time. Cook about 2 minutes on each side, until deep golden. Use a fork or chopsticks to turn patties away from you (to avoid splattering oil). While patties cook, divide pitas into halves and gently open to create a pocket, then add mayo to each. Remove the patties and fill each pita half with two patties. Top with sliced cucumber and lemon juice as well as optional tomato and parsley.

2 servings