Dinner # 2

I'm going to try and get this in while the baby is somewhat distracted rolling around on the floor.  Let's see how this goes...

As I mentioned last night, this week has been a vegetarian menu.  Here's what I've made so far.  Except Sunday night.  I was too hungry to snap a photo before inhaling that dish (spinach/beet/goat cheese ciabatta.  Which was ammmazing, for the record.  In my opinion.  Husband didn't think so much, but that is his loss).

Falafel Salad 

 

 

Try as I might, I cannot get that photo to go the right way.  I've tried all the usual moves, it ain't happenin'.  Oh well.  You get the idea. 

Here's the thing about me and my cooking.  I rarely follow recipes.  This is why I suck at baking.  I've been making a concerted effort at getting better, and it's a slow going process, but I think it may be paying off.  More on that later.  Anyways.  Falafel.  So I found like three recipes that sounded tasty, but none was exactly what I was looking for.  So I made up my own by combining the aspects of the three I liked.  So, from scratch, I made up my falafel in the morning while my boss let me get some stuff done.  I put it in the refrigerator to revisit prior to frying.  That's right, I fried it.  In fact, I deep fried it.  Here's one of those things that may or may not make me a first generation southerner.  I own a deep fryer.  My mom would croak if I told her the truth.  But I digress...again.  I will tell you this though, deep frying falafel makes all the difference.  A nice, crunchy outside opens up into the warm, tasty inside...I drool just a little remembering the goodness.

I also created a dressing of my very own.  It actually turned out pretty good!  I then lovingly laid my warm falafel on an organic bed of leafy greens.  Organic tomatoes, beets, red onions and feta completed the dish.  I also made a side of baked potato slices, but didn't manage to spa a picture of those.  Too bad.  They were dang good.

Here's the recipe for Deirdre's Falafel:
1 can garbanzo beans (or even better, to eliminate BPA and excessive sodium, use dried ones prepared in advance!)
1 small onion
1/2 cup(ish) fresh cilantro
3 cloves fresh garlic
1 egg
3/4 cup(ish) bread crumbs
2 tsp cumin
1 tsp coriander seed
1 tsp baking power

Here's the other thing about my cooking.  I never know the exact amounts I use.  Hence the "ish."  I just add until the taste/consistency I desire is achieved.

I chopped up the garbanzo beans in the food processor alone to get the perfect consistency.  You want them finely chopped, not pureed.  Still a little chunky texture left to them.  I then put them in a bowl.
Finely chop up the onion, cilantro and garlic in the food processor and mix well into the garbanzo beans.
In a seperate small bowl, mix the egg, spices and baking powder and add to the garbanzo blend. Mix well.
Then add in bread crumbs until it's firm enough to form into balls.
Form into golf ball sized balls.
Heat deep fryer oil to about 350 and deep fry for 5-8 minutes.

Cilantro Yogurt Dressing
6 oz plain Greek yogurt
1/4 cup mayo
1 tbsp water
2 tbsp finely chopped fresh cilantro
1 clove fresh garlic, pressed through garlic press

Mix all up in a small bowl or food processor.  Allow to refrigerate at least 30 minutes prior (longer=better) to blend the flavors.