More Falafel and Spring Lunch


I'm not big on combing through archives--blog or otherwise. Guess I wasn't meant to be a historian. If I'm at the doctor's office and I have the choice between two magazines, I'll pick up the most current one even if the older one is more interesting to me. What's that about?! My guess is it's about relevance. I want to know what everyone's talking about now, not what they were talking about last month.

The good thing about no one digging through these archives is it allows me to repeat myself now and then. This is a blog about leftovers, after all. So my public service announcement today is this: Homemade falafels are dizzyingly delicious. I'm going to make you go back into the archives for the recipe, but here are some tips I've learned from making them so often in the last year:

  • I haven't tried making them with canned chickpeas--I've always soaked dried ones overnight and had beautiful success every time. After working with the mixture several more times, I really think they'd be too wet with canned, cooked beans. Expect them to fall apart if you make exceptions here.
  • I've discovered that dry chickpeas are hard to find outside of specialty stores. If you're at Safeway, try looking in the Mexican food aisle.
  • Good pita is also hard to find. Why?! I get mine (Kronos Greek Bakery Authentic Pita) at PFI. I've also found it at Halal groceries in my neighborhood and the Red Apple on Beacon Hill. Or you can skip the pita altogether and make a falafel plate instead of a sandwich.

I promised chickpeas three ways this week. That may excite or depress you, depending on who you are. Falafel is the first way. The second is, predictably, hummus, but there's tahini in this one. (Yes, I sometimes make humus without it.) I don't like the way homemade hummus tastes made with canned chickpeas. So whenever I've soaked a big batch of dried ones, we eat hummus all week.

The third chickpea creation is coming up. Delicious, easy, friend-making fare. Stay tuned.

Here's our little lunch today. I was home watching Loretta while Yancey worked on house projects. Have I told you already what a cherished scenario it is, assembling bits of leftovers and calling my husband in for lunch? He doesn't want to stop working, usually, but is glad once he's sat down. The three of us, sharing sweet English peas from Pike Place Market, dipping triangles of whole wheat flatbread into hummus. Life is rainy and good here today.

spring lunch