Feasting and Falafel

Thanksgiving and the great feasting is officially over, at least for a few short weeks until the next great feasting event called Christmas.

I absolutely cannot put another fattening morsel into my mouth. Turkey, sausage stuffing, sweet potatoes, cheese cake, anything pumpkin or drizzled with gravy is banished - for now.

What I am craving is simple, vegetarian dishes. Salads with a light vinaigrette, steamed vegetables and fresh fruit. Hummus with homemade pita and a big glass of cool, clear water.

Today's Lunch

How about you? What do you crave after the feast is gone?

Falafel with yogurt sauce and hummus: (feeds 4 to 5)

To make the falafel lower in fat, I bake it rather than fry. Feel free to do either according to your tastes.

• 1 15 oz. can chickpeas, drained
• 1 medium onion, finely chopped
• 1 tablespoon minced garlic
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon coriander
• 3/4 teaspoon cumin
• 1/2 teaspoon salt
• 2 tablespoons flour
• 1/4 cup vegetable, canola or peanut oil

Pita Bread

Cucumber Sauce

Hummus

Lettuce, shredded

Tomato, diced

Preheat Oven to 400 degrees F.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in food processor. Using on / off pulses, mash. It should not be perfectly smooth, but a thick paste. Add flour and combine well.

Pour 1/4 cup oil onto a rimmed cookie sheet. Place in oven for 5 minutes. Be careful. Oil will be very hot. Remove from oven.

Form the falafal mixture into small balls, about the size of a ping pong ball and place gently on the pan with the hot oil. Slightly flatten. Place in oven for 10 minutes.


Turn and continue to bake for another 10 minutes or until slightly brown and crisp on both sides. Remove from oven and drain on paper towels.

Cucumber Sauce:

1 cup greek style yogurt

1 cucumber, peeled and sliced

Take half the cucumber slices and mince. Stir into the yogurt, add a pinch of salt

and a dash of pepper. Set aside.

Hummus:

1 can chick peas, drained, liquid reserved

8 ounces Tahini (ground sesame seeds)

2 cloves garlic

Juice of 1/2 lemon

Pinch Salt

Place chick peas, garlic, lemon juice and salt in food processor. Add half reserved

chick pea liquid. Process until smooth. Add tahini, process again until smooth and

combined.

Assembly:

Slice Pita bread in half.

Smear some hummus on bread. Add two Falafels, top with lettuce, tomato and

cucumber sauce. Feel good about yourself!

A Cook's Notes: I've tried most brands of Falafel mix out there and most are good.

If you don't want to take the time to make your own, don't pass on these mixes.