No Sunday dinner again this past weekend, but that’s okay because Chase’s band had a gig in San Antonio Sunday night. A Saturday late lunch with falafels was requested, so I did the best I could to put together something quick and tasty.
Happy Veganface Jessy has an excellent post of her recent falafel dinner, which was very inspiring. Sadly, unlike Jessy who prepared everything from scratch, I used store bought falafel mix and pita bread. I did make her tahini sauce though, and it was wonderful.
As I was shopping, I was surprised to discover that my (former) favorite falafel mix used only chickpea FLOUR. So I was glad to find this new product at my neighborhood market, made with fava beans and chickpeas – no flour.
We baked our patties and they were very good, quite spicy too!
I was tempted to make Jessy’s cabbage salad (it looks so good!), but we are used to what is actually a very bad green bean salad at our favorite falafel café. I decided to use a recipe from Vegan Fire & Spice for Moroccan Spiced Carrots, and just subbed in my fresh green beans. It was delicious with lots of spicy cumin and coriander.
Saturday morning I put on a pot of Lentil Tomato Soup. This recipe is from Vegetarian Soups for All Seasons by Nava Atlas. I have to say that I’ve made many, many soups from this book and they have all been outstanding. This one was no exception.
I set out a platter of the tahini sauce, along with lettuce, cucumber, lemon, and tomatoes.
I made myself a Falafel Salad.
And Chase made himself a big fat pita.
Dessert was Iron Cupcakes (see previous post). Everybody loves the popcorn topping!
Like Jessy, it seemed an eternity since we had last enjoyed falafels, so this was a great meal for us.
I saw a search that led to my blog that pleased me – “really really good recipes for supper.” And here I haven’t made one in over two weeks. This next weekend looks a little iffy too… Rats....