Make Falafel, Not War

7 Nov

I’m already starting to fail at blogging.

The end of this week was really stressful. I had two major tests and a paper revision due on Thursday. It was also my Chamber concert week, with double rehearsals on Monday and Thursday and concerts on Friday and Saturday. Blogging hasn’t even been on my priority list.

But you don’t want to hear my excuses– on to the food.

Alex and I went shopping on Wednesday. I may have gone a little overboard on the canned goods…

On Thursday, I made one of my favorite dinners of all time– zucchini chickpea pancakes.

This is one of the easiest meals I’ve ever made. I found the recipe over the summer while looking for uses of the chickpea flour I bought for sweet potato falafel.

The best thing about it is how versatile it is. You could put any spices you wanted into the batter, depending on what you like. I’m a big fan of middle eastern food, so I used garam masala, coriander, and the like.

This is one of those recipes where you can just eyeball everything.

I started with one beautiful looking zucchini.

I used a cheese grater to grate about 3/4 of it into a bowl.

Then, I took my chickpea flour and started putting quarter cups into the zucchini until it looked like batter.

Then, I added 2 cloves of garlic, garlic and onion powder, coriander, cumin, garam masala, basil, salt, and pepper to taste.

Next, put a little safflower oil in a frying pan and spoon out some batter.

And wait for it to get delicious and golden brown and top it off with a dollop of hummus.

It’s pretty hard to mess this recipe up in my opinion. Just make sure you end up with something that vaguely resembles batter and it’ll work out fine.

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Breakfast on Friday was Sprouted Wheat Bread with Almond Butter and Strawberry Jelly.

I’m a big fan of easy breakfasts. I’m usually rushing to my classes in the morning, so it’s good to have an easy fall-back breakfast that I can make in my room.

1. Toast sprouted bread.

2. Pour a little bit of olive oil on top of the toast. Sprinkle salt and pepper on it.

3. Spread almond butter and jelly over the top and top with shredded coconut.

My dad taught me to put olive oil, salt, pepper, and jelly onto my pumpernickel bagels as a kid. It’s a weird combo, but I really like it.

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Last night, I went to Amsterdam Falafelshop with Laura and Nick after my Chamber concert. They only serve falafel and fries and have a giant toppings bar at the front of the store. You can just go up and put whatever you want on top of your pita.

I got mine with this salsa thing, hummus of course, cucumbers, something else that was green, and tahini sauce. Wonderful.

They did some decorating since I was there last. As we were finding a table, I spotted a sign that really summed up my outlook on life in four words.

🙂

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One Response to “Make Falafel, Not War”

Trackbacks/Pingbacks

  1. How to survive the winter- recipe roundup « A Month of Vegan Eating - December 23, 2010

    […] shredded carrots to your zucchini chickpea pancakes when you accidentally buy four pounds instead of […]

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