It looks quite the unappetizing dish, I know.
I eat lunch alone every day, save for those times when I’m meeting up with friends or am off to a noontime photo shoot. My Bin is at work and I don’t share Boo’s penchant for red hotdogs and other (in)edibles that delight independent-minded 6 year olds. So I use these mid-day breaks to cook meals that no one else in the family likes: i.e. meats and dried fruit, anything durian-based, or like today, my attempt at falafel, similar to the one I eat in Paris.
A dish of Middle Eastern origin, falafel is (usually) a deep-fried croquette made of highly-spiced, mashed chickpeas. Wonderful stuffed into pitas or tortillas and smothered in garlic yogurt, it’s a nutritious meal especially when paired with shredded Brussels sprouts and tomatoes, as seen here. The recipe I use today is from the April 2009 issue of Foodie magazine. These falafels are baked instead of fried which gives them a crunchy exterior. Paired with a glass of sweet wine, I cherish my quiet, solitary lunches.