half point

ok, so we didn’t finish the jar but we made a dent in those pickled turnips with some falafels. i thought to include the recipe since it’s been successful for us and since i’m starting to feel like there are people out there listening to me…. (please don’t count on it on a regular basis…i’m not nearly that diligent).

1 cup chickpeas (drained if you’re using the canned variety)
1 lg. onion, chopped
2 cloves garlic
bunch of fresh parsley (ding, ding, ding: KEY ingredient)
1 t. ground coriander
1 t. ground cumin
2 T. flour
(s & p)
Combine ingredients in food processor and blend. (Or, if you’re like me, combine first 3 ingredients in blender, begin to blend, then remember that blenders don’t actually blend anything remotely tough — lament for the upteenth time that manufacturers produce food processors and blenders and rarely the two combined -sigh- and proceed with hand blender instead). Form into balls. Fry in a pan that has been moderately coated with vegetable oil, flattening the balls slightly.
We served ours in second rate white greek pitas (to help clean out the freezer) but the toppings were the best: fresh mizuna, chopped tomatoes, homemade pickled turnips, hot sauce, and tzatziki (1 cup yogurt, half a lemon, 3 cloves garlic, touch of olive oil, and 1/2 cup finely shredded cucumber).

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