I had a realization the other day. Falafel is basically hummus, minus the tahini. And it has the added bonus of being fried. No wonder I love it!

Falafel Pita is the easiest dinner for these summer nights when you are only home once a week, and its actually pretty good for you, if you load the pita with fresh veggies. Delicious vegetarian bachelor chow!

Falafel

  • 15 oz. can of Chickpeas, drained and rinsed
  • 1 medium Onion, chopped finely
  • 1 tsp. chopped Garlic
  • 2 Tbsp. fresh parsely or Cilantro
  • 1 tsp. Coriander
  • 3/4 tsp. Cumin
  • 1/2 tsp. Salt
  • 2 Tbsp. Flour
  • Olive Oil for Frying
  • Lemon Juice to Taste
  1. Combine all ingredients in a food processor.
  2. Form into 1-1/2″ balls, then flatten between hands. (Add water or flour if necessary to get a moist, firm ball.)
  3. Fry in batches in a heavy pan with a thin layer of oil over medium heat.
  4. Serve about three rolled in a warm pita with lettuce, tomato, red onion and tzatziki.

I know Peter doesn’t think of this as official bachelor chow, so to make it more b-chow-ish, you can serve it with McCain SuperFries, but I can’t say I recommend it!

Enjoy your busy summers, mes amis!

Here’s a springish recipe (one that was a hit at the Mediterranean potluck I went to recently!) based on my favourite tzatziki at my favourite restaurant in the entire world, The Plaza in Kenora.  Here is a gratuitous Kenora shot:

I recommend a) going to the plaza and having the lemon soup, kalamari appy and the chicken souvlaki pita, or b) making this recipe to serve with toasted pita triangles, sliced tomato and cucumber sprinkled with sea salt and coarse black pepper. Mmmmm…. Spring-alicious…. This recipe takes a while, but its worth it to follow the first two steps well, otherwise the tzatziki is too runny. Nothing worse than a runny tzatziki! And here goes:

Plaza Style Tzatziki

  • 2 cups plain yogourt (FULL FAT!! jk, you could use lo if you like, but why would you?)
  • 1 large or 2 small cucumbers, peeled, seeded and grated
  • 1/2 tsp. sea salt
  • 2 tsp finely chopped dill
  • 2 tsp finely chopped mint (I skip this in the winter – still tasty!)
  • 2 cloves garlic, minced
  • 1 tsp sea salt
  • 1/2 tsp white pepper
  • 2-3 tsp. white vinegar
  • Olive oil (to garnish)
  1. Line a colander with at least 2 layers of cheese cloth. (Paper towel or a coffee filter will also work as substitutes.) Place colander into large bowl. Mix yogourt well and spoon into cheesecloth. Fold edges over to cover. Allow to rest 1/2 hour, draining liquid from bowl. Scrape yogourt from cheesecloth into medium bowl.
  2. Meanwhile, mix grated cucumbers with 1/2 tsp salt in a medium bowl, then allow to rest 1/2 hour. (Salt draws liquid from cucumber.) Press cucumbers into bowl, draining excess liquid.
  3. Mince salt into garlic, mashing until mixed.
  4. Mix cucumber into yogourt, adding garlic, dill, mint, vinegar, salt and pepper and stirring well. Chill at least one hour. Drizzle with a little olive oil just before serving, then serve with toasted pita triangles, tomato and cucumber slices. Or if you’re really ambitious, serve with fried calamari! And enjoy!

If you happen to have some mint growing, this would wash down nicely with some mojitos. I will try to post my mojito recipe soon- its almost that time again! Anyway – good luck, and OPA!! (I was Greek in a past life. Did you know?)