After weeks of way above average temperatures for North Dakota, all I want to know is who the hell thought snow would be a good idea? All I want to do is crawl back into bed, pull the covers and sleep until June.
Pantry items used — dry chickpeas
Baked Falafel With Tahini Sauce
1 1/2 cups cooked chickpeas
1/2 cup chopped red onion
2 TBS – 1/4 cup loosely packed cilantro
2 TBS – 1/4 cup loosely packed parsley
1 TBS olive oil
1 TBS lemon juice
1 tsp cumin
1 tsp coriander
3/4 tsp salt
1 tsp baking powder
2 TBS flour
Preheat oven to 350 degrees. Drain your cooked chickpeas. Place the chickpeas in a medium bowl and mash them with a fork or potato masher. Don’t mash them to a paste. You want some texture in your patties. Add the onion, parsley, cilantro, olive oil, lemon juice, cumin, coriander, salt, baking powder and flour. Stir to combine. Using a 1/4 cup measuring cup, form the patties. Place on a baking sheet sprayed with non-stick cooking spray. Bake at 350 degrees for 20 – 25 minutes. Serve on pitas with tomatoes, lettuce, cucmbers and tahini sauce.
1/4 cup olive oil
1 TBS honey
1 TBS rice vinegar
1 TBS tahini
salt and pepper, to taste
In a small bowl, combine all the ingredients. Mix well. Drizzle over the falafel.