I’ve been quiet for a few days … sorry! I’ve been cooking, I’ve just been to busy to share…

I love falafel and I’ve been too afraid to try to make it on my own. I know what the ingredients are. I know it’s fried. And right now, I know I want it. I’m sure my recipe is as far from authentic as one could possibly get, but it was amazing and curbed my craving. All in all, a success!

What you’ll need:

• 150z. chickpeas, rinsed
• 1 handful of Italian parsley, washed & stemmed
• 3 cloves of garlic
• 3 green onions, washed and sliced
• 1 pinch of cayenne
• 1/4 tsp cumin
• 1/4 tsp coriander
• juice of a lemon
• 1 heaping tbsp flour
• Canola or grapeseed oil (light and flavorless)
• salt & pepper to taste
• your favorite red wine vinaigrette
• sliced English cucumber
• sliced red onion
• 1 handful of grape tomatoes, halved
• a bit of crumbled feta
• your favorite salad baby greens ( I used arugula, tat, soi, red & green chard)
• A food processor

What you’ll do:

1. Pulse garlic, chickpeas, parsley, green onions, flour and spices in processor until well combined.
2. Add lemon juice. When you have a sticky dough, you’re good.
3. Heat oil in a skillet on medium heat.  Form falafel patties. I made a total of 4 that were about 1/2″ tall and 2 1/2″.
4. Drop your patties and move on to the deconstructed salad. Simply place a handful of greens with a bit of feta, tomatoes, onions and cucumbers. Toss your greens or serve a with a side of your dressing.
5. Flip patties (one time is the goal). They should be golden brown.
6. Remove and serve immediately.
7. Enjoy!