19 Jan

Well, it certainly has been a while…

Over the last year, I graduated, took (and passed) my boards, and got a job that I love. I’ve had a hard time managing my work vs. home life, but my New Year’s resolution is to spend more “me time”… which, of course, means more cooking.

Nick and I are trying to do more meals that we can make in advance and eat over the course of the week. His Mother got us a great America’s Test Kitchen cookbook that we have been stealing ideas from. I love Greek food, so we decided to try doing make-ahead falafel.

We make a ton in advance, bake them, and then freeze them. Whenever we’re craving them, we pull a bag out of the freezer and just defrost it. They’re pretty easy to make and taste great on a salad or in a sandwich.

What you’ll need:
2-15 oz cans of chickpeas (or one large can), drained
1 white onion
10 tbsp chopped parsley (roughly 2 bunches)
5 garlic cloves
2 tsp cumin
2 tsp chili powder
1 tsp cayenne
olive oil
salt and pepper

Preheat the oven to 400.

Using a food processor, blend the chickpeas, the onions, and the seasonings. Add olive oil, and stir until the mixture starts coming together.


Take a cookie sheet with aluminum foil on it, and spread a little bit of olive oil on it. Form patties using your hands (ours were more like pucks, but we’ve also done ball-shaped ones before). If you find that the patties aren’t staying together well enough, add more olive oil.


Bake for about 15-20 minutes on each side… they’re ready to flip when the bottom side is brown (otherwise, the patty won’t stick together when you go to flip it).


Let cool, and then put over a salad or on a pita with some tzatziki sauce.


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