Amidst the downright confusion and being hit by waves of emotion from the recent election results, you know what I've been thinking about...? FOOD.
The last few days have been downright exhausting, rushing from event to event, few hours of sleep, which inevitably lead to nights of red wine and turning to dinners prepared by two old time favorites, Cafe Rio, and In-N-Out (Did you know they sell 'Veggie's?! A completely delicious vegan option, grilled onion, lettuce, pickle, tomato!). We've been enjoying turning to each other in this energy fueled, distressing time, and celebrating our love for each other, and the beautiful lives we've created for ourselves. That being said, I'm refueled.
Today, I was ready to get back in the kitchen.
This recipe is so dang simple, I usually have a tupperware in the fridge, ready to bust these little chickpea patties of goodness out in minutes, throughout the week. We usually enjoy them in a massive greek salad with olives, feta, tomato and a super simple dressing of thyme, oregano, extra virgin oil, and balsamic vinegar.
Enter, my Faveee Falafel.
1 can organic chickpeas
3/4 c parsley
1 red onion
1 pasture raised egg
1 tsp baking powder
1 tsp each coriander, cumin, chilli powder
2/3 c whole wheat breadcrumbs (regular is fine too! You may need a bit more.)
2 tbsp evoo, for frying, per falafel batch
pinch of salt and pepper
Mash chickpeas in a mortar and pestle or with a fork. Blend parsley and red onion in a food processor. Add to the chickpeas. Dry toast the cumin and coriander. Whisk the egg and add the baking powder, cumin, coriander, chilli powder, and a pinch of salt and pepper. Add to the chickpea mixture. Add the breadcrumbs slowly, testing the texture, until it's still enough to form into patties. Form small patties and lightly fry in a nonstick skillet with a few tablespoons of evoo set at medium heat. Flip when the edges of the falafel are brown and crispy, about 4 minutes.
When they're done, add to a bountiful salad or wrap.