Falafel!

Yes, finally! I used to have falafel night with my friends in Savannah but obviously I haven't done that lately. Making it from the box is still pretty tasty, but really it just makes me miss the place I used to go to near Case! (right on the corner, across from where the Triangle was.) Good times!

The prep...


The Cooking...
Nigel helped but was not really a fan of the falafel. (I think it was a texture issue.)


Ta-Da!! Yummy!!

New and Improved!

I made some changes to the tabouli in my second batch and I liked it so much more that I thought it was important enough to post. I added tomatoes, eliminated the red onion and used more green onion. This one is the keeper! 

Quinoa Tabouli

I had to use up some fresh parsley before it went bad so I got right to the task by browsing the Aladdin's menu and picking a couple things I wanted to try. I have no idea what Tabouli (or Tabouleh?) is supposed to taste like but I did like the one I made. I sort of combined a couple recipes based on what I had (no tomatoes!) and used quinoa instead of the traditional bulgur. I'm putting my recipe at the bottom. It was a little heavy on the onions but I liked it that way!  

1/2 cup quinoa
1/8 cup lemon juice
1/8 cup olive oil
1/2 Tbsp lime juice
1 1/2 cloves minced garlic
1/4 cucmber, chopped
1/8 cup green onion, chopped
1/4 cup red onion, chopped
2 oz cheese
1 cup fresh parsley
2 Tbsp dried mint

Cook quinoa, let cool. Whisk lemon juice, lime juice, olive oil and garlic together. Pour over quinoa, then mix in the rest of ingredients and refrigerate for as long as you want.

And the March theme is...

Middle Eastern foods!
(dibs on falafel!)