I keep coming here with the intention to write a big long spiel about stuff and things and life… and then I get here and just stare at the page, pick at my cuticles, sigh heavily, and walk away.
I’m not sure if it’s a result of a busy few weeks or if I’m actually just getting really boring. I’m hoping it’s the former, because my cuticles are pretty ravaged. The thing about writers block is that it doesn’t just go away… at least not in my case. I tend to just write through it despite not having all that much to say. This isn’t always beneficial when you have readers who expect a certain caliber of writing… so I apologize in advance for the lack of intelligent thoughts, but I promise that block or no block, I’ll always share recipes that make up my shortcomings.
So, like, you know… here are some falafel. They are really good. So good that I ate about 6 of them in one sitting, popping them into my mouth like they were grapes. The creamy, citrus-spiked buttermilk and avocado dressing, which has all the texture of a decadent dressing but is relatively healthy if you’re not afraid of good fat, was perfect with the earthy, herbed falafel. I dunked them into the dressing and enjoyed them as simply as that. But you can absolutely stuff them into a pita or a lettuce wrapped filled with your favourite produce, herbs and sauces.
So make a batch this weekend. And have an intelligent conversation on my behalf, because I will probably be fumbling over my words for a few more days.
Almond Mint & Arugula Falafel with Lemony Avocado Buttermilk
recipe adapted from Green Kitchen Stories
makes 1 dozen falafel
1 cup loosely packed fresh mint leaves
2 cups loosely packed arugula leaves
1 cup toasted almonds
2 cups canned chickpeas
2 cloves garlic, minced
½ small red onion, diced
pinch red pepper flakes, optional
3 tbsp olive oil
1 tsp cumin
1 tbsp flour (whole wheat works!)
1 tsp baking powder
Creamy Buttermilk-Avocado Dressing, recipe follows
Lemon wedges, to serve
Place the herbs and almonds in the bowl of a food processor and pulse until herbs and chopped and almonds are almost ground, a little texture is good.
Add the chickpeas, garlic, red onion, red pepper flakes, olive oil, cumin, flour and baking powder to the bowl and blend until well combined. It’s ok to have some texture and chunks of herbs/chickpeas/onion etc. No need to be TOO picky.
Preheat oven to 350.
Roll about 1 1/2 tbsp scoops into an oval shaped ball and place on a parchment lined baking sheet. Cook for 15 minutes, turning every 5 minutes so they brown evenly on all sides.
Serve on their own with the dressing, or stuff into pita or lettuce wraps with tomatoes, extra herbs, dressing and extra avocado. Serve with extra lemon wedges on the side.
Creamy Buttermilk-Avocado Dressing
1-2 tbsp lemon juice, depending on taste
1/4-1/3 cup buttermilk
salt and pepper to taste
Add all ingredients to food processor and blend until smooth. Add a bit of water (or more buttermilk) to thin, if needed. Taste and add more salt or lemon, if needed.