You may have noticed that things look a little bit different around here. I was getting sick of the old Starving Student page. It just felt too busy, too messy for me. So I flipped everything on it’s head and went back to basics. Plus I added a few fancy buttons on the side, rather than the obnoxiously gigantic “Follow me on Facebook and Twitter and this and that and the other thing!!” links that used to be there. I’m happy with it. For now at least. It will hold me over until I finally make the big step to have it professionally designed. Maybe I’ll do it when I make the other big step to go out a buy a nice, expensive camera to take prettier pictures. All in good time my friends, all in good time.
This past weekend we spent some time out in Canmore. My fourth weekend in the mountains in a row in fact! And the last time until after our upcoming trip to Seattle/Alaska. Unlike my usual “fly by the seat of my pants” self, I actually made 2 things following 2 actual, legitimate recipes! Astounding, I know.
The first was nothing to write home about. Frankly Martha Stewart’s lemon soufflé was pretty darn disappointing. It looked beautiful. But it tasted like nothing. If it weren’t for the berry coulis that I made to go along with it, it really wouldn’t have tasted like anything. I was expecting a bright, lemony, sweet yet slightly tangy, zippy lemon soufflé and all I got was boring blah-ness. In hindsight the recipe called for way too many eggs in relation to lemon juice and zest so it was pretty diluted. Live and learn.
On the other hand, the baked falafel recipe I had bookmarked from Sprouted Kitchen was delightful! Super simple and it packed a punch. The only faux-pas I made was adding way too much salt, not realizing that I had bought salted pistachios. But that was user error, otherwise the recipe itself is golden. I could eat these things by the handful. Which is ok because they are a lot healthier than your typical deep-fried falafel. Although I’m not averse to those either… Falafel and I have quite the history. As seen here. And here. Oh and here. But most importantly, here. The rest of the world might have meat, but us vegetarians, we have falafel. At the end of the day, that’s all that matters.
Adapted from Sprouted Kitchen
Makes 12 falafel balls
1 handful parsley, Italian or curly
5 mint leaves
3/4 cup shelled pistachios
1 398mL can chickpeas (a little under 2 cups)
2 cloves garlic
1/2 small yellow onion
3 tbsp. olive oil
1 tbsp. flour
1 tsp. baking soda
salt and pepper, to taste
You have 2 options with this. The easy route would be to throw everything in the food processor and pulse until it’s chopped but chunky. You want it to retain some of it’s texture. Option b) is a little bit more labour intensive but it guarantees the texture part. Just chop it all by hand. For me this was more of an adaptation than a choice. The original recipe says to use a food processor but I didn’t have one on hand. I mean a food processor is just a really fancy, fast moving, scary knife right?
Anyways, whichever method you choose, get all of your ingredients chopped and into a bowl. Season to taste with salt and pepper. Tip of the day – make sure you check if your pistachios are pre-salted or not. Because if they are you should probably refrain from dumping in half the salt container and then tasting and realizing it’s way too salty. But you wouldn’t do that right? I mean who would? Not me that’s for sure…….
Heat your oven to 375F and form the chickpea mixture into 12 golf-ball sized falafels. Bake for 15-20 minutes or until golden and slightly crispy on the outside. Serve with pita or atop a fresh, summer salad!