about bliss

Thursday, July 10, 2014

new recipe challenge: falafel

So often, I read food blogs and swoon over the gorgeous photography, the featured edibles glistening in the perfect natural light, the prepared dish clearly a flawless execution of the recipe.

This is not one of those blogs.

I'm being authentic.

A month or so ago I read this post on lifestyle blogs from Kristen at Rage Against the Minivan. I love her honesty, the glimpses of a real family home. While I wish I had a Pinterest-worthy workspace, I am a cluttery person. Give me a desk or table or dresser and you'll find the top strewn with the random detritus of my daily life. Currently, at my home desk you'll find projects in process: my new (pink!) filing cabinet waiting to be filled; the vintage St. Vinnie's photo frames from our wedding waiting for fabulous photos; the sweet daily yellow notes from G waiting to be filed; lipstick, bracelets, aromatherapy mist, books (always books) waiting to be properly relocated, stored, stacked.


You should see my desk at work.

But I love this space, the light pouring in from the East facing window, the succulent terrarium I made (pinterest-inspired) a few weeks ago, my vintage desk and filing cabinet, my bulletin board, and photos from Paris (c. 2010).

But I digress.

What does this creative clutter have to do with falafel?

Let's turn to photo inspiration:



I used a recipe from Olives, Lemon, and Za'atar: The Best Middle Eastern Home Cooking, by Rawia Bishara, which I checked out from the public library. Like most falafel recipes, this one calls for chickpeas that have been soaked, but not cooked. I used chickpeas I had previously cooked and froze in their own luscious broth. They were too wet, and the first patties oozed and defied crisping.


I added panko to the rest of the batter, which helped firm the patties, but they still resisted a deep crispiness, largely due to my minimal-oil pan frying technique.


And yet, the flavor was amazing—fresh, spicy, comforting and thrilling all at once. We tucked them into pita with a thick tahini sauce as suggested by Bishara.


Less than photogenic, but adventurous and delicious. 

Messy and satisfying.

My kind of world. 





3 comments:

  1. I love everything about this!

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