Baked Falafel with Cucumber-Pita Salad

I hadn't made falafel since K. and I attempted a batch in my minuscule kitchen in London. Since it had been more than a decade, it was time to try again. In an attempt to imitate the wondrous falafel we had from street vendors, I'm pretty sure we fried ours. This time, I was hoping for a somewhat healthier version, so I baked them. (Plus, I hate frying stuff in my apartment. The joint inevitably smells greasy for days afterward.)

This recipe from Instructables turned out alright. They didn't hold together as well as I'd hoped, and they weren't as crunchy on the outside as I like. The spice level was great, mainly because I amped up the cayenne and garlic and added other Indian spices (e.g., turmeric) that weren't called for. Turmeric has many health benefits, so I like to throw it into lots of stuff.

Summer Recap

J.D. prepping our picnic at APT

I love the above pic of J.D. I know he doesn't like having his picture taken, but I have to make this exception. Look at his adorable little smile.

APT

Feting and Salads

Greek salad

This summer when it was excruciatingly hot, I was really into salads. I can't recall which recipe I used for the Greek salad, but here's one from Epicurious if you're interested in concocting it.

Salade Nicoise

Again, I can't remember which recipe I used for my somewhat modified salade Nicoise, but here's a basic recipe from Melissa d'Arabian of the Food Network.

Nile Restaurant

I know I'm a little pokey getting to this place, but it's a major enterprise for me to traverse to the west side. So here's my take on it:

The service is attentive without being cloying. The decor is simple with Egyptian hints in the wall embroidery, a camel light that will be mine--oh yes, it will be mine, and pretty red embroidered tablecloths. I started with the satisfying Egyptian split pea soup, which was dusted with Nile's own spice blend. Next came the best falafel I've had in awhile. It was flavorful and fragrant, not greasy and tasteless like some others. (I will be discreet and not name names, but you who you are.) The tabbouleh contained cucumbers, tomatoes, and green peppers and the creamy hummus had just enough olive oil. The sandwich was wrapped in what resembles a tortilla, but was a bit more substantial, like a very thin flatbread. In short, I will return.

Canning Tomatoes

Several weeks ago, Jason and Crystal kindly invite me to their house to can tomatoes. I am now the proud owner of seven quarts of tomatoes. Unfortunately, we ran out of time to make dill pickles, but Jason generously shared six pints that he made later. (They were also sweet enough to bestow kale, potatoes, pears, and peppers on me; for awhile, I was absolutely swimming in produce.) We ended the evening with a marvelous eggplant Parmesan for dinner. Thanks to the Daleys for re-introducing me to canning--I hadn't done it since childhood--and recommending Ball's Blue Book Guide to Preserving. (Jason L. got me a copy for my birthday, so now I'm ready to preserve at the least provocation. ;))

Heating the tomatoes to loosen the skins

 

The tomatoes are plunged into an ice bath after being heated to faciliate removing the skins

Mr. Daley preventing air bubbles

The ebot monitoring the processing

The finished tomatoes put up in my cupboards