Last Saturday after a particularly good day with the little bug, I got adventurous and decided to create a Greek feast for dinner.
There is something very comforting to me about being in the kitchen creating multiple dishes at once, it seems to calm my overactive brain, like a moving meditation. When I’m cooking I don’t come into the kitchen with a game plan of what I’ll cook first or second. I just sort of know where I’m going and my hands seem to take over, like a choreographed dance that I don’t need to think about, even if I’ve never made the meal before.
Chop, saute, boil, shred, wash, eat. Even just visualizing those movements feels like a calming salve to my day.
After months of neglecting the kitchen, it’s become my happy place once again.
Saturday’s feast included a salad with balsamic tahini dressing, homemade tzatziki, french fries with parsley gremolata and freshly made falafel. I don’t know where all the inspiration came from but I was happy to ride its wave.
These falafel are really simple to make. I made them gluten free by using rice flour. I didn’t have garbanzo flour but that would have been my first choice here. I also didn’t include cilantro because Michael hates it but if I’d been making these for myself, or for my sister I would have added lots of fresh cilantro to the parsley as well.
You can eat it traditionally inside a pita or on top of a salad which is how I prefer it. I find it’s sort of a carb overload in the pita.
- 2 16 ounce cans of chickpeas, drained and rinsed
- 1 teaspoon of salt
- ¼ teaspoon white pepper
- ½ red onion, chopped
- 1 tablespoon cumin
- Dash of cayenne
- ¼ cup chopped parsley
- 2 tablespoons minced garlic
- ½ teaspoon baking soda
- 4 tablespoons garbanzo or brown rice flour
- 2 tablespoons olive oil
- Preheat your oven to 375.
- In a food processor combine chickpeas, salt, pepper, onion, cumin, cayenne, parsley and garlic. Pulse for about a minute until everything is mixed together.
- Do not pulse until smooth or you'll end up with hummus. There should be texture remaining.
- Next add baking soda and flour. Pulse a few more time until mixture begins to stick together.
- Lightly coat a cookie sheet with olive oil.
- Form golf ball sized balls of dough and place on cookie sheet.
- Press down gentle on the tops to flatten slightly.
- Bake for 25 minutes, flipping once half way through.
- The falafel will be golden brown on top when done but soft on the inside.
Enjoy and Exhale!