Wednesday, January 25, 2006


I won't talk about how late Brad and I wake up on weekdays when no one has to go to work. It's embarrasing. But I will tell you that yesterday, after snoozing through a few rounds of the alarm clock, we finally woke to the sound of the street cleaner outside our window– a late remider that our car was still parked on the Tuesday side of the street (and yes, yesterday was Tuesday).

Each time this happens we can add $45 to the $1250 per 6 months premium we already pay to make sure we don't damage anyone else's car or propertity twice a week, when we drive our 17 year-old car from one side of the street to the other for alternate side of the street parking.

Luckily Brad had a Cartoon Network deadline yesterday, so I was saved from the usual trap of Dr. Mario playing and movie watching that often swallows entire days when Brad is home with me. Instead we spent most of the day ruining our eyes and backs in front of computer screens. I am doing much of the same alone today.

I did manage to steal myself away from the the office to make some falafel last night, inspired by the new Tyler Florence cookbook (which is quickly becoming my FAVORITE cookbook). Making the falafel is not a diffficult process, as much as a messy and time-consuming one. But, when you bite into a ball of homemade falafel, it tastes so good, you find yourself wondering how you can ever live without it again.


in a food processor combine

2 cups chickpeas (soaked overnight for at least 12 hours in water to cover by 2")
1 teaspoon baking powder
1 small chopped onion
2 cloves garlic
1 tablespoon cumin
1 tablespoon corriander
1/2 teaspoon red pepper flakes
1 handfuls cilantro, chopped
2 handfuls parsley, chopped

Pulse until combined well. Does not have to be smooth, but there should not be any whole chickpeas in the mix. Generously salt and pepper the mixture. Keep in the refrigerator until ready to fry.

In a deap pot heat 3" oil over medium-high heat, too hot if smoking.
Using your hands or an ice cream scoop, form the falafel into balls and fry in batches for about 5 miutes (should be nice and evenly browned). Remove with a slotted spoon to a paper towel lined plate.

*** Serve the falafel in warm pita with lettuce and tomato, topped with tahini sauce. To make he sauce, wisk together 1/2 cup plain yogurt, 1/2 cup tahini, the juice of 1 lemon, a dash of salt and a dash of paprika.


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