Last night’s dinner/breakfast
This was so fabulous. It was rated as a “save this recipe and make again soon” by the husband unit.
I might try it with stewed rhubarb in the next bit. The rhubarb is slowly making its way up out of the ground and the first of the herbs are up. Later this week we’ll be able to have an herb salad from the goodies in the garden.
Cassie, all the babies and I are headed to the farm today to see the new puppy (golden retriever) and to have lunch. I’m bringing one of the banana breads I made last week (thanks freezer), pea soup (thanks freezer) and breadmaker bread. This means when we get home there will be very little time to make dinner and it will be right during baby fussy time.
Last night, I made falafel balls (I have tomato and cucumber that needs to be used up) and serve them on greek pita with homemade hummous. They will just need to be reheated at the last minute and we’ll still eat something really healthy.
This will be especially great as I’ll have extra for the next day when Michelle and Sarah come over for lunch and a bit of scrapbooking (no snickering please).
•1 15 oz. can chickpeas, drained
•1 medium onion, finely chopped
•1 tablespoon minced garlic
•2 tablespoons fresh parsley, finely chopped
•1 teaspoon coriander
•3/4 teaspoon cumin
•1/2 teaspoon salt
•2 tablespoons flour
Combine chickpeas, garlic, onion, chopped parsley, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour and combine well.
Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
Bake on a cookie sheet until firm (spray lightly with olive oil).
Keep in mind also that there is a terrific mix made by MidEast (found in the Organics section of the grocery store usually) and you can have falafel in mere minutes. This is especially nice when it is super hot outside and you want the stove on for a minimal amount of time.
2 cups canned chick peas, drained or the same amount fresh cooked from dried
2/3 cup tahini
1/2 cup lemon juice
2 cloves mashed garlic
1 teaspoon salt
1/4 teaspoon cumin
parsley for garnish
Place chick peas, tahini, lemon juice, garlic, salt and cumin in food processor. Mix until smooth. The hummus may be a bit thick, so thin it out by adding a bit of oil or liquid from the can of chick peas.
Just before serving sprinkle chopped parsley on top.
When I have forgotten to get tahini I have also used peanut butter in this recipe and it is great.
Both of these recipe can be doubled and frozen.