I am so over this thing called “work” and “earning a paycheck”. Especially when said paycheck technically puts me under the poverty level. And when textbooks for one class total $138 (when finding the best deals used). #Gradstudentlifeisfun
So I am particularly excited to head out of town with my mom and take a trip to the northeast next week. Excited as in my neurotic self has been planning/fantasizing for the past month. We will be visiting family and hitting New York City for a few days. And while in New York, one goal of mine is to eat lots of food, including falafel.
I have a confession. I use to hate hummus.
At gatherings people would often joyfully announce to us all “Guess what, I have hummus for us!”. Everyone would cheer and gush, and I would remain very quiet. I’d insist I wasn’t hungry or choose the other offerings, leaving the tan dip to those who could stomach it.
Well, I was a fool. Hummus is delicious. As is lots of Greek food. Now I love to eat hummus on pita chips and carrots, but I also like to mix my hummus with falafel. Chickpea dip on chip baked chickpea balls? I reworked my baked falafel into this single size falafel pizza, mostly to just up the cute factor. This is for when you just want straight falafel and toppings with no pita bread to slow you down.
Also, it’s great if you are looking for a lighter meal- this is a healthy, vegetarian dinner that will leave you happy and satisfied. I am trying to trim up a little before my vacation (without any actual exercise… because I am tired and/or lazy). My thinking is that I can just return back to my equilibrium after going hog wild on vacation. Logic FTW.
If the falafel in New York is good, I may never be coming home. Mom, you’re okay with 100% supporting me in a listless New York life full of eating and relaxing, right? Good.
So tell me, what do I need to see in New York? Where should I go? Most importantly, what should I eat?
Inspired by Heat Oven to 350
For the Falafel:
1 cup dried chickpeas
1/2 red onion, minced
5 cloves of garlic, roasted
2 teaspoons ground cumin
3 tablespoons dried parsley
1 teaspoon coriander (cilantro seeds)
1 teaspoon salt
2 tablespoons lemon juice
4 tablespoons water
2 teaspoons baking powder
1/4 cup all purpose flour
Olive oil, for brushing
For the Toppings:
Kalamata olives, halved
Grape tomatoes, halved
Sweet pickles, chopped
Feta cheese crumbles
Goat Cheese crumbles
Salt and pepper
For the Falafel:
Pour dried chickpeas into a large bowl. Cover with water. Let soak at least 24 hours.
Preheat oven to 375°F.
Drain and rinse the chickpeas. In the food processor, combine chickpeas, onion, garlic, cumin, parsley, coriander, salt, lemon juice, and water. Pulse until mixture forms a paste. Fold in baking powder and flour, until mixture stays together. Add more flour if needed.
Line two baking sheets with parchment paper. Divide falafel mixture into four portions and form into 5-6 inch circles. Brush tops with olive oil. Bake for 20-23 minutes, rotating pans halfway through.
Top with any mixture of desired toppings. My favorite way is to spread a layer of hummus on the falafel pie and top with olives, tomatoes, cucumber, pickles, and goat cheese. Season with a sprinkle of salt and pepper.
Makes four falafel pies.