Classic Falafels

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Today feels like a day when I need to count my blessings. I was just editing the latest episode of Guinea Pigging Green (out tomorrow!) and when it was over our episode about The Line started playing and I just let it run. (Side note: is it weird to listen to your own podcast? I think the jury’s still out on that one.)

I needed to hear it. I’ve been feeling caught up in my head and stressed out lately, and the idea of the line hasn’t been on my mind very much over the last couple of weeks. I’d also forgotten that we’d talked a lot about practicing gratitude in the episode, and I think I needed that reminder. I’m so grateful for that healthy dose of soul talk and perspective with Laura this morning. Life has been moving really fast lately and it’s been easy to let my automatic reactions carry me along, but being present and refocusing is so much harder. Even so, I have so very much to be grateful for.

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As I was listening to the episode, I was making falafels. They remind me of home: our big wooden kitchen table, my mom’s delicious garlic sauce, people coming and going. I’d never made falafels before today (heretofore I’ve just purchased them premade from Costco or President’s Choice) but they were so easy and really delicious. They aren’t deep-fried, so of course they’re less crunchy-crispy, but since I haven’t had falafels in months, they were perfect.

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I loosely followed this recipe from Oh She Glows, and it worked out perfectly. I substituted bread crumbs for ground flax, plus added maybe a 1/4 cup more breadcrumbs than she called for since I was using an Asian-style breadcrumb (more like Panko) that seemed a bit less dense than what I’d normally use. I also used chives instead of the fresh cilantro and parsley she calls for, because those particular fresh herbs are hard to come by in Korea. The chives gave the falafels such a beautiful green colour!

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On the side, I made a little garlic yogurt sauce and just chopped some tomatoes and cucumbers, mixed together with a bit of salt and lemon juice. I ended up eating some of my falafels in a whole wheat pita with the sauce and salad all mixed in with a bit of extra lemon juice, and it was the perfect lunch.

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Again, the recipe for these yummy falafels is right here. Enjoy!

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