I still can’t believe it. I actually had a snow day at the ICC. I was so sure they would make us go to class today. Troy (boyfriend) is in town, so having the day off couldn’t have been more perfect. I made us falafel for lunch and dinner, and then we took a nice long stroll in central park. It was packed. I guess everyone else had the same idea we did. (which makes sense, because the only snow you can find in the city that didn’t turn brown or melt already is in central park.) I’m also rarely home during the day when there is actually some decent sunlight for taking photos.
It’s almost impossible to get home quickly enough to the point where I still have time to take pictures before it gets dark. It’s very frustrating. So I was very excited when I had time today to both cook and take pictures before it was too late. Now I’ve been spoiled and I really really really really don’t want to go to class tomorrow.
Although tomorrow I switch to the branzino at the possionier station, and a lot of people actually order that dish, so I hope people actually come into the restaurant. Being really busy can be super stressful and can sometimes make me want to start balling if I feel in over my head, but at least it makes the day go by quickly. So cross your fingers people decide to come out of their mini hibernation tomorrow and have a sudden desire for fish…
- 1 16 oz can chickpeas
- 2 cloves of garlic,minced
- 1 tsp cumin
- 1 T chopped parsley
- 1 cup roughly chopped spanish onion
- ½ tsp salt
- Freshly ground black pepper
- 2 T whole wheat pastry flour
- 2 T lemon juice
- ½ tsp baking soda
- canola oil for pan frying *optional
- Lemon Garlic Dressing
- ½ cup greek yogurt
- 2 T sour cream
- 1⅕ T olive oil
- 1⅕ T lemon juice
- ½ tsp salt
- ½ tsp chopped parsley
- 2 T water
- In the bowl of a food processor, add the strained chickpeas, garlic, cumin, parsley, onions, salt and pepper. Pulse until it starts to come together but isn't fine enough to resemble hummus. It should still be slightly chunky.
- Add the remaining ingredients and stir with a spoon or spatula, do not pulse.
- Preheat the oven to 350 F and let the mixture rest for 15 minutes.
- Spoon about a golfball sized scoop of the mixture and gently pass the mixture between your hands to form a ball. gently press into a disk and place on a nonstick baking pan.
- Bake for 25 minutes.
- Remove from the oven and let cool slightly. Add about a tablespoon of canola oil to a hot pan. Gently place the falafel into the pan, only doing several at a time to make sure you don't burn them on the bottom. This part it very quick. If the pan is hot enough, they only need to be in the pan for about 30 seconds. (They may or may not need to be flipped depending on how much color they got on the bottom while in the oven.)
- Mix all of the ingredients together in a bowl apart from the water. Gradually add about a half tablespoon of water at a time until you reach your desired consistency.