So…I’ve mentioned a few times that I’ve been busy. I’ve also not been posting that much, a clear indication of busy. But in the last couple of weeks I have come to realize that in keeping a personal blog, and in posting a lot of the meals that I cook on such blog, the whole world knows what I’m eating when I’m eating it. And, when I’m not posting food, the whole world could probably deduce that lately I’ve been eating out or eating pre-packaged food (gasp) … a lot. And it’s surprisingly embarrassing. I don’t even really like eating out and I really don’t like most pre-packaged food; even my 27-year love affair with KD has come to an end.
I’ve actually cooked a reasonable amount in the last little while, but several of our meals have been taken after 9:30pm, and by that point I’m so hungry that the last thing I’ve felt like doing is whipping out my camera to blog about them. But on Friday night, I realized this had to come to an end. I need to post a meal. So, at our late dinner (10:22, but don’t feel too bad for me, we went to a patio to drink a strongbow before coming home) I whipped out my iPhone and captured a few shots of our delicious falafel so I could blog it.
A few months ago, I posted a recipe for a falafel burger on the blog; today’s falafel is like the burger’s wild younger brother. It includes lots of cheese and is fried, which make it crispy and melty and delicious. And it is served in mini-pitas. Who doesn’t like mini-pitas? (I realize now that the iPhone shot doesn’t quite demonstrate the scale, trust me, these are mini-pitas).
This is a super quick and easy recipe that is at least somewhat healthy and can be whipped together in under a half an hour. So you can make it too.
Falafel with Avocado Spread
Adapted from: [where]
Serves 2 (unless you eat like birds, in which case it could probably stretch to 3)
- 1 avocado, mashed
- 1 tbsp finely diced red onion
- 2 tbsp finely diced tomato
- 2 tbsp finely diced cilantro
- 1 clove pressed garlic
- 1 lime, juice
- 1/2 tbsp sour cream
Falafel & Fixins
- 1 can (or equivalent rehydrated) pinto beans
- 1/2 cup grated montery jack (or mozerella) cheese (or more, if you like a lot of cheese)
- 2 tbsp finely chopped green onion
- 2 tbsp finely chopped cilantro (coriander)
- 1/8 tsp cumin
- 1-2 egg whites
- 1.5 tbsp olive oil for frying
- Sliced red onion
- Arugula (or your preferred greens)
- Frank’s Red Hot (or other hot sauce, if you are crazy)
Combine all avocado spread ingredients in a bowl, mash together with a fork and let sit while you prepare the falafel.
Mash pinto beans with a fork (or if you are lazy like me, pulse in blender). Combine mashed pinto beans, grated cheese, green onion, cilantro and cumin in a small bowl and mash it all together. Add 1 large egg white and mash together. If your falafel mixture doesn’t stick together, add more egg white and keep mashing until you can form oval falafel patties that stick together.
Make 1/4 inch thick falafel patties. I suggest you make about 12-14 little patties with your falafel mixture, these will be the perfect size for the mini pitas. Pan fry your falafel patties until cooked through and crispy. If you want to go all healthy styles, you could bake your falafel patties instead.
Serve falafel patties with avocado spread, mini pitas, sliced red onion, arugula and Frank’s taco style and enjoy!