Monday, July 22, 2013

Episode 81: Falafeloaf


On the Needles:
  • Vivian Cardigan / KnitPicks Wool of the Andes Bulky, in "Wallaby"
  • Rivercat Socks (part deux) / BMFA, STR, Lightweight in "Baby Zombie"
  • Hanging Garden Stole (part deux) / MadTosh Merino Light in "French Gray"
  • Vanilla Socks / KP Felici Fingering in "Rainbow"
  • iMake's "Knitted Patchwork Recipe" — Great sock yarn Stash Buster!


Vivian Cardigan in Progress

MustKnits:
I stumbled on this amazing vintage pattern called "Vintage Lady's Jumper"— It's a free pattern via Ravelry ... and even considering doing a KAL for it. #StayTuned

In Other News: 

My goal for this summer is to get into shape ... So I'm trying my hand at Pilates ... so far ... I'm just OK at it.

Stephanie Dea's blog "A Year of Slow Cooking" - CrockPot Falafel Recipe

Here's My Version (aka Falafeloaf)
(click on link above for ingredients)

 
Because I couldn't get the chickpeas to smash with a fork, I just gave them a quick spin in my food processor for about 3-5 seconds (until they appeared smashed) — you just don't want to process them too finely. I then set them aside in a bowl.

Next, I cleaned out my food processor and added the spices, egg, and lemon juice to it.

I blended that well, added it to my bowl of smashed chickpeas, and then added the bread crumbs. (I just used whole wheat Italian seasoned variety.)

Note: Here's where I probably messed up and should have added more bread crumbs. 

I mushed that all together until it was well blended, then used a large ice cream scooper to form the Falafel balls.

I added 2 Tbsp. extra virgin olive oil to the bottom of my CrockPot (spread it around) and placed the Falafel balls inside. I then drizzled a light coating of olive oil on top of the Falafel balls.

Lastly, I sliced and diced 1/2 of a large eggplant and placed it on top of the Falafel balls and drizzled more olive oil on top, with a dash of salt, pepper, and garlic powder.

Cover and cook on high for 3-4 hours.

Note: Midway through,  I realized the Falafel balls weren't holding, so I just took a spatula and mushed the whole thing together. This could also be becuase the water from the eggplant added too much moisture.

Verdict: Even though my falafels didn't hold their traditional shape, it turned out delicious!
For the Greek sauce, I just mixed 1 cup fat free yogurt with juice of a whole lemon and a table spoon of vinegar, and a dash of garlic powder and black pepper. Yum!