We spent the weekend at a friend’s lakehouse on Beaver Lake and indulged in all the things…barbeque, beer, cliff jumping, just your regular weekend adulting. Fortunately, no one was impaled but the moon did shine brightly at midday.
Things have finally begun to settle down at our new house, but every time I look outside a new project starts formulating in my brain. I now understand why the previous owner did the landscaping full time. I recently finished staining the back deck and felt quite a sense of accomplishment afterwards. Ginny has taken on all inside tasks for which I am very grateful. I spend a little more time than I would like on the computer inside at my day job so any opportunity to work outside at home is much appreciated…yin and yang I suppose.
I try to mix in vegetarian meals with our fare and I am pretty picky about what I want when it comes to this category. Falafel is undoubtedly one of my favorite vegetarian dishes. It’s pretty easy to make, it tastes great and it will stay good in the fridge for days! The chick peas and the yogurt in the tzatziki sauce give it a protein boost. Oh, and if you have too much tzatziki sauce leftover, don’t fret. It goes great on grilled chicken, fish or other meats. I could almost drink the stuff it’s soooo delicious!
Falafel is one of the foods where the cooking is more art than science. How long you cook the patties and what shape you want them depend on your preferences. I like to flatten them out into thick patties because it allows me to fry them with less oil. As you may have noticed, olive oil is not cheap, but it is a better choice for your health so I use it instead of corn oil.
- 2-15 ounce cans chickpeas, drained and rinsed
- 1 medium onion, chopped
- 3 cloves garlic, peeled
- 1 cup chopped parsley
- 1 tbsp. cumin powder (fresh ground seed is best!)
- 1 tsp coriander
- 1 tsp cayenne powder
- juice of one lemon
- 1 tsp salt
- 1 tsp baking powder
- flour as needed
- olive oil
- 1.5 cups plain yogurt (full fat is best!)
- 1/2 cucumber, peeled, seeds removed and diced finely
- 1 tsp dried dill
- 1 tsp salt
- 1 tsp fresh ground black pepper
- juice of 1/2 lemon
- Add all falafel ingredients except the flour and olive oil to a food processor or blender. Blend until you get a nice paste. You may have to stir it a bit if it sticks to the sides of the blender. Remove mix and place into a medium bowl. Add flour little by little until it makes the mix a consistency that will hold together well. Usually this takes about 1/2 cup of flour, but you may need a bit more. This will keep it together when frying. Make the mix into golf ball size chunks and flatten them out with your hands to make them look like a small, but thick pancake.
- Heat about 1/2 cup of olive oil in a large pan on medium high heat. The oil is hot enough when it sizzles when you add a bit of the falafel mix to it. Add falafel mix patties one by one until pan is full and fry them until both sides are golden brown, about 10-12 minutes. Remove from pan and place on a plate. Continue this process with all the falafel mix,
- For the sauce, mix all the ingredients together in a small bowl. Serve the falafel with tzatziki sauce on top or cut into small pieces inside a heated pita bread with tzatziki and chopped tomatoes.