Monday, April 05, 2010

Spinach Falafel Wraps and Gorgeous Shiitake

This is as simple as it sounds, and even more delicious. My aforementioned evil oven doesn't get any hotter than 250C (480F) which puts a damper on my naan and pita baking. I was a bit short of time a few weeks back, possibly due to the fact that I spent hours baking bread and cake... Anyways, I needed to feed J and myself, and was craving some chickpea love.

Follow your favorite falafel recipe. Everyone's quite particular about how they like their falafel. And honestly, with my lack of a deep frying pot, mine come out looking a bit worse for wear. Good but sloppy.

Mix up some Israeli salad.
  • 1-2 grated small cucumbers
  • 1-2 grated carrots
  • 1/4 cup Italian parsley
  • a dash of olive oil
  • a dash of lemon juice
  • 1/2 cup diced tomato (optional)
Make a small bowl of tahini.
  • 1/3 cup sesame paste
  • 1/4 cup water or yogurt
  • 1 tablespoon olive oil
  • lemon juice to taste
Make sure to get large leaf spinach, and rinse off all the grit. Using the large raw leaves, you really have a strong base for the falafel. Give it a shot instead of the fresh pita next time. Don't worry, if you really love the pita, just try shoving some fresh spinach in there.

Before our grand falafel evening, we spent the afternoon with some good friends out in the country. They set a few of us loose in the shiitake patch behind their house. Look at these beauties!

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