Falafel Revisited

This cook night (not mine) turned me on to The Joy of Cooking. I'd never really considered it before, it seemed, I dunno, full of meat dishes and old-fashioned? But there's only one way to judge a book, and that's by its recipes. Specifically, in this case, by its falafel recipe--Joy's uses the magical properties of blended, uncooked chickpeas in place of the usual chickpea-egg combination. We lightly fried them as patties rather than balls, so while they taste great, they don't look as official as these falafels over at One Hot Stove. I'll have to make them both one day to compare/contrast. Hopefully then I'll also be able to replace this lame picture. You're just going to have to trust me, they're yummy!

Recipes for falafel and whole wheat pita bread

Pass the homemade falafel Over!

Passover time! We held a non-traditional (obviously?) seder at our place Thursday night. The menu was great, i'm not going to waste time on the ceremonial bits, except to say that drinking 4 glasses of Manischewitz was the holiday miracle, Elijah definitely stopped by, and Alex Platt was there in spirit.


We had the usual faves, celery for the salt water, sweet charoset, horseradish. Main dishes were Matzoh Ball Soup (recipe here, snarky tips and tricks here) and Falafel Salad.

The 100% whole wheat organic matzoh added a solid Boulder slant to the meal. That and the fact that the afikommen was wrapped in a bandana. Oh, and the sauerkraut put in an appearance.