A few years ago, before my surgeries, I went to the Indian/Halal grocery to get some goat meat. While there, I saw a bag of chickpeas that looked thick enough to stop a magnum round. It was 3 lbs. So I bought it, thinking I will make my own hummus and felafel one day. That day finally arrived. The pressure cooker makes easy work of cooking the garbonzos. And a good blender/ food processor makes the prep for the hummus easy. The Kitchen Aid stand mixer makes easy work prepping the felafel. I use Moosewood Cookbook for the recipes for both. ( Hint: If you don’t own a copy, acquire one. It is one cookbook worth owning.)
The felafel met with some push back from Mrs CorC?. She is not exactly a culinary experimenter. She did eat them and found them palatable. I experimented with how to cook them; I found cooking them on the convection setting at 350° worked very well. They browned up nicely. There was no fat used in cooking them in the convection oven. I ate them in a BIG salad (Seinfeld). Earlier I tried them stuffed in a pita half. That’s OK but the salad offers more flavors to complement the spicy felafel. Moosewood has a yummy tahini/lemon sauce that is fantastic with the felafel.
Other than cooking, straightening, organizing, and waiting for my government check, I’m keeping out of trouble.