Yesterday was a difficult day. By the time evening rolled around I looked into the refrigerator and noticed that all but one shelf was completely bare. ‘Hmm…guess it’s time to go the grocery store,’ I thought. What on earth was I going to fix for dinner? I had a sick husband on the couch with an appetite – a recent rarity in this house, and nothing to put together. I envy people who can whip up something spectacular out of a bottle of ketchup and a can of sardines. That is not my life.
But then I remembered I bought that chickpea flour at Whole Foods the other day and became inspired. I had every ingredient on the list to make falafel, some Joseph’s pita bread in the frig, and some spinach/lettuce mix. The only thing I was missing was tahini sauce, and I could have kicked myself for not grabbing a container of hummus when I was at the store. I’ve read that you can dilute hummus with a bit of water and that serves as perfectly fine sauce to drizzle on or dip falafel into. Oh, well. If that was all I was missing then I was still in pretty good shape overall.
Easy. I can do this.
And I did. And it was a success, even without the sauce
Here’s the recipe from the bag of Garbanzo Bean Flour from Bob’s Red Mill:
- 1 cup Bob’s Red Mill Garbanzo Bean Flour
- 1/2 tsp Sea Salt
- 1.4 tsp Baking Soda
- 1 tsp Parsley Flakes
- 1/2 tsp ground Cumin
- 1/4 tsp ground Coriander
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 2 tsp fresh Lemon Juice
- 1/2 cup Hot Water
- 2 Tbsp Olive Oil (for frying)
Just combine all of the dry ingredients together in a bowl and blend well. Add the lemon juice and hot water to the mix and stir until well blended. Then let the mixture rest for 10 minutes.
Heat the olive oil in a pan on medium high, then add the falafel batter by the tablespoon and flatten slightly. Fry on both sides until the surface is brown; place on a paper towel to drain any remaining oil.
Makes 12 falafel patties
To save on calories I used Pam instead of olive oil. Olive Oil is perfectly good to use and I’m sure would make the falafel a bit crispier but I’ve been using Pam forever so I just immediately grab it without thinking about it. If you are watching your weight and need to keep your calorie intake in check, using Pam is a good substitute for olive oil, in my opinion.
Things are changing again in our household. Just when I think I’ve reached the crest of a mountain and start my way back down, there it is – another mountain to climb. Just shy of a year since my operation, Craig has been scheduled for exploratory surgery on the 28th of this month. With his pain worsening, his rapid weight loss from near constant nausea and no real conclusion as to what’s going on, we are preparing to face this challenge together. The next couple of weeks will be hectic as we prepare for his surgery and I generate a plan on how to effectively take care of him and run our household. Our summer will be looking a bit different as well. The things we put off last summer will likely be put off yet again, but hopefully if all goes well and the doctors find what Craig believes is the problem – a nagging hernia – then maybe we’ll get to squeeze in a couple of fun things before the season passes.
I still firmly believe that everything happens for a reason and this is certainly no exception; but when this is over, we’d really like to be healthy and strong at the same time. That’s our only goal.
Maybe just one more mountain before we are allowed to rest our legs for a bit.
…well then, let’s giddy-up and get to climbing.