Falafel!

You know what isn't a fun phrase - refrigerant leak.

I'm starting to wonder why on earth I thought it would be fun to buy a home. You know what's fun? Calling your leasing office and having them come repair anything and everything next day at no charge to you. That's a good time. 

To summarize the last few months in the B&B we lost A/C, got it back again (at quite the price, might I add), the doors need repainting, the gutters need cleaning, and the homeowner needs a spa day. 

This recipe however, is the easiest thing I've done in a while. I'd recommend just doubling the recipe to have leftovers to freeze and have at the ready. 

I've been on a huge falafel kick lately and tried this recipe on recommendation and they're deeeelicious! Super flavorful and garlicky, plus I love pan-frying them so they're not as greasy as some of the versions you get at restaurants.

You Will Need:

2 15-ounce cans chickpeas, rinsed and drained

1 handful fresh cilantro

4 cloves garlic

1 handful fresh flat-leaf parsley

1/4 red onion

1/2 teaspoon cayenne pepper

1 teaspoon cumin

1 teaspoon salt

1/2 cup flour

1 teaspoon baking powder

1/4 cup neutral cooking oil

In a food processor add chickpeas, herbs and spices (everything but the flour, baking powder and cooking oil). Pulse until combined - you want to leave some texture, so it shouldn't all turn into a smooth paste, make sure you leave some chunks!

Place mixture into a bowl and stir in the baking powder. Begin adding flour, 2 tablespoons at a time, until mixture comes together enough to form patties. 

Using a small scoop or spoon, form falafel into small patties (approximately 2 tablespoons). I roll them into balls and then gently flatten them to create the falafel shape we all know and love.

At this point I'd recommend freezing until ready for use - or at least for 30 minutes if you're planning on enjoying them same-day. They fry up perfectly from the freezer (no thawing necessary)!

A quick packable lunch in a pinch!

There's nothing I love more than Greek salad and I've been eating this for weeeeeeks. A little green, a little olive, a little feta, and an avocado rose makes it all feel so extra special.

Enjoy this one!