Holy Falafel I'm back!

After a very lengthy pause.... during which I have resorted to a healthier lifestyle while still feasting and imibing... I look to my 30s to be gluttonous and more frugal than ever!

Grocery shopping always becomes so much more expensive with the added bounty of meat. Toodles my carnivous ways on my newly adopted "Meatless Mondays"! A can of chickpeas stands in for protein as I veggie my way to Falafels and Red Cabbage Salad with Tahini sauce.

Falafels (adapted from The Joy of Cooking)

Drain and let dry: 1 can of chickpeas 19 0z

Stir together: 1/3 cup tahini
1/3 cup water
 2 tbsp lemon juice
Pinch of Salt and set aside... this is your sauce to be drizzled on the just-fried falafels...mmmmm

Back to the chickpeas!
Place in food processor and finely chop. Add:
1/2 cup chopped onion
1/4 cup packed parsley (I used 4 tsp of dried parsley)
2 garlic cloves, chopped
2 tsp ground cumin
1 1/2 tsp salt
1/2 tsp ground coriander
1/2 tsp baking soda
1/4 tsp ground red pepper (Who has this but Gwyneth? I used black)
1/2 tsp turmeric

Process until the mixture is coarsely pureed. Remove to a bowl. (I have STILL not taken out my birthday gift food processor from my lovely family so I immersion blended the chickpea mixture... I will definitely use a food processor next time!)

Stir in: 2 tbsp all-purpose flour

With wet hands, form the chickpea mixture into 12 balls. Let stand for 15 min

Heat in a deep skillet until hot: 1/2 inch vegetable oil. Fry the balls in batches, turning often until golden, 6-8 min. Serve with tahini sauce drizzled on top with this awesome salad!

Red Cabbage Salad
Chop up 1/4 of a small red cabbage.
Cut into match sticks, 2 carrots (this was the worst part of the entire recipe, this should be a form of torture.... just saying)

Place in bowl, add: 2 green onions (or scallions, you shmancy people)
chopped 1/2 cup of almonds (you can cut these up if you like)
2 cups baby spinach
1/2 - 1 cup cooked couscous
1/4 cup of mayonnaise
4 tbsp balsamic vinegar, add more if you so desire
3 tbsp olive oil, or more or less, again depending on your preference salt and pepper to taste Mix well together, I like using barbecue tongs.. And ta-da! Both of these should yield about 4 servings. I would make the Red Cabbage Salad first and chill it before tackling the falafels. Cheap and cheerful lunch, dinner or even brekkie! Nyom, nyom, nyom....