Today feels like it’s Thursday, not Wednesday. I guess I’m a little confused because Monday, we were off, so my whole schedule got messed up. As I mentioned in my last post, my mom arrived safe and sound. For my mom, the journey here was close to a marathon. She was so happy when she saw her grandkids and the new grand grandkid that she said it was all worth it. Understandably she needs some days to recover, but at least she’s here, and we couldn’t be happier. I told you I was planning on publishing this recipe a few days ago when I shared my flatbread recipe… so drumroll, please!! FALAFEL. YAY. I’ve been dying to share this with you for AGES!!. Believe it or not, these are so easy to make that you can barely call it a recipe. Basically, you throw everything in the food processor, process it, and it’s ready to cook. No fuss, no mess. This is the kind of recipe I ❤. The traditional falafel is made with dry chickpeas that must be soaked in water for many hours. To save time, I used canned chickpeas for my recipe. It’s a great shortcut because you can make this anytime you want. Believe me, once you try them, you’ll want to make them very often. You can make these Falafels put them in a Ziploc bag, and freeze them for later use. For a healthy version, you can also cook these in the oven. They don’t turn out as crispy as the fried version, but if you are watching your diet, this is a great option, so you don’t feel limited. Not to mention that they are VEGAN, so they are also wonderful for a meatless meal. I love to have them ready in my refrigerator for an easy and quick lunch. I just put them in a flatbread with greens, tomatoes, and yogurt sauce. Voila… lunch is served!! ¡Buen Provecho!
