So here I am, working on the weekend. But I took off quite a bit of time last week to get ready for Orphan Thanksgiving 2012, so I’m not even bitter. All my energies went toward pulling off the event rather than being a good little copyeditor. I’m balancing a bunch of small projects this month and while I was making salad and organizing my pantry so nobody (viz., Mr. Dangling Participle) lost his mind while cooking, my clients were writing and revising and sending me new material.
I am a much happier and more relaxed freelancer now that my much-neglected kitchen is better organized, and my office received a small makeover as well. I’ve thrown out crackers that expired in June and am feeling slightly smug, working at the dining room table, which still has leaves in it and is canted at a 45-degree angle so as to accommodate all of our orphan friends. I made a shelf for borrowed and library books, and a shelf for my style manuals, so I didn’t have to keep them on the floor near my workspace.
And as a reward for reading this far about my not-so-interesting life, here is the recipe for falafel that we didn’t end up needing.
Falafel (adapted from epicurious, who in turn adapted it from “The Foods of Israel Today” by Joan Nathan)
1 c dried chickpeas
1/2 large onion roughly chopped
2 Tb fresh parsley
1 ts salt
1 ts (or more) hot pepper (dried or fresh)
4 cloves of garlic
1 ts cumin
1 ts baking powder
4-6 Tb flour (or bulghur)
1. Cover chickpeas and soak overnight. Should you have forgotten this step, you can also do the bean quick soak method, which is to bring the water and chickpeas to a boil and let sit for an hour. Add a lot of water because chickpeas soak up water like nobody’s business.
2. Grind chickpeas and onion in a food processor. Add the herbs. I have yet to make this with fresh parsley, as I never have it on hand, so I just up the cumin content and added some thyme and paprika for kicks and jollies. Process until blended but not pureed.
3. Add baking powder and 4 Tb of flour and pulse. The dough should form a ball.
4. Let chill in the fridge for an hour or so. It says several hours, but who has the time?
5. Fry in 3″ olive oil, a few minutes on each side. Drain on paper towels.
Serve with pita; on salad; with a schmear of hummus; with chopped onion, tomato, and lettuce; with a little hot sauce; and enjoy. It keeps well in the fridge for quick snacks while editing and writing.