Falafel with Cucumber Salad

Hi All,

It's a cold rainy day in New England. The kind of day you want something hearty. Well, these don't exactly fit the bill, but they are quite delicious and maybe with a bowl of lentil soup could make a warm and filling dinner. In the summer the Falafels can be made with the cucumber salad for a refreshing dinner. I made them one night and R didn't seem to mind that the meal was vegetarian.

1/2 cup parsley (If you have some fresh mint you can throw some in too)
4 cloves garlic, peeled
1 tsp ground cumin
1 tsp coriander
2 cans (15oz each) chickpeas, rinsed and drained
3 tablespoons flour
Peel from one lemon, grated fine
1/2 teaspoon salt
healthy dose of freshly ground black pepper

Add the above ingredients into a food processor and process until well mixed. You may have to scrape down the outside bowl a few times.

4 tablespoons olive oil

Heat oil in a heavy frying pan. When hot, measure out with a 1/4 cups measure make 1/2 thick patties. Patting together as needed. All the patties should fit in a large pan, if not you may have to do a second round of browning. Flip when the first side is brown and brown the other side. Takes about 8 minutes per side.

1/3 cup tahini (Sold in metal cans, the tahini separates so it'll need to be stirred before using.)
2 tablespoons extra virgin olive oil
2 tablespoons water
Juice from one lemon
1/2 teaspoon salt
Black pepper

Mix the above ingredients together in a medium bowl for the cucumber salad.

1 pint cherry tomatoes, cut in half
1 seedless cucumber chunked
1/2 small red onion, very thinly sliced
1/2 cup parsley, chopped

Add the above veggies and toss. If you eat bread, you can serve these with some toasted pitas.

Maybe I'll make these for dinner tonight! Hope you enjoy these as much as we have.

Hugs,
Mameekosan  :  )