Amanda's Aproneat inspired |
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Oh, falafel. I could sing its praises for a long time. It is tasty, vegetarian and often times vegan, portable, and really easy to make! I fell in love with falafel when I lived in Israel, since it is the primary fast food in the Middle East – move over, McDonald’s. Falafel is traditionally deep fried and accompanied by hummus and tahina sauce. In Israel, it is served in a pita pocket, making it an easily transportable, quick lunch.
Here’s a basic recipe composed of what I could remember from my Israeli cookbook that got lost in one of my house moves. This thin, white sauce is a tart/tangy condiment that is designed to be paired with falafel. Though many people use it to accompany hummus and other dishes, I love to pair this with falafel. Bonus, it is vegan and gluten free, which in my book means you can have as much of it as you want!
Sometimes you just need some comfort food. It was my birthday a few weeks ago and I was thinking a lot about my family. Growing up, this recipe was a favorite of mine, served up by my Polish grandmother. She is one of my heroes. She survived both the Great Depression & World War II as a slave in Germany, her love story with my Grampa is Oscar worthy, she taught herself English by reading magazines, and raised four great children, the oldest of whom was my dad. Whenever I visited she would always pull me up in her lap, tell me how beautiful I was, and give me a dollar or two (which was a lot to her) so I could have my own spending money. So, yes this meal is pretty basic, but when you’ve got all that history in some food, it makes it that much more special.
