Blog More; Eat Falafel

Can't wait to have a Sam-Anna reunion! See you so soon. Yesterday I made this recipe for the first time and while it was sad to abandon the Weswings recipe (because I love everyone there) this one stuck together really well and tasted super savory. I think the fresh parsley and cilantro straight from the garden helped to make the dish sing! The best thing about cooking at Woolman is leaving the kitchen to go harvest the fresh ingredients you need.

Anyway, maybe we could make this together next week. It was seriously good.

I learned that a key to getting the falafel to stay together is not cooking the chickpeas after they soak, which was an amazing revelation. I also squeezed each handful of mix to get the extra moisture out and would reccomend generous measurements for all the spices to keep things bold. I definitely plan to make these again! Hopefully for you!

http://dinersjournal.blogs.nytimes.com/2008/02/12/recipe-of-the-day-falafel/

**PS that image is not of the actual falafel I made, but I did think we needed an inspiring visual.