Sorry about all the food posts this week! I'm tapering right now and therefore don't have much to speak of on the running front (though you can follow me on DailyMile to verify that)!!
Also, to those who are wondering -- no, I haven't been exceptionally busy in the kitchen. Some of this cooking happened a while ago, and I'm currently too drowned in school stuff to do anything else worth blogging about.
Stay tuned for some taper and marathon related posts next week! :)
I like falafel, but the fact that it is usually fried kind of turns me off to the idea of using these as a food staple.
Luckily, I found a recipe HERE and decided to give it a whirl.
And by "whirl," I really meant it. While blenders can SOMETIMES be a sub for food processors, this was NOT one of those times. Yes, the food processor is STILL sitting in its box, and since it isn't "mine," I don't want to be the one to open it.
So yes, these came out a little "chunky," but at least they kind of looked like what they should. I didn't have any cilantro, or else there'd be specks of green in that "dough," as well.
Above is the baked product. These were very reminiscent of falafel (besides the chunks). The other unfortunate thing was that the hummus I was planning on serving this with was moldy. I thought about whipping up some with a jar of tahini we have lying around, but it hasn't been stored in the fridge. Does tahini go bad out of the fridge????
So instead, I decided to roast some potatoes for dinner.