Falafel. Yah.

I'm starting to cook more often. Yay! Tonight I made falafel. It was incredibly great. Superlatives are my thang.

Max just said, "That was the best falafel I've ever had. It was the perfect combination of crispy and moist. Most falafel is unbearably dry." Moist was exactly the right adjective, we didn't even wince when he said it.

1 package extra firm tofu, drained
2- 15 oz. cans chickpeas, drained
1 small onion
1 egg
big handful of cilantro (puh-leeze wash the sand out!)
the spice must flow- tumeric, chili powder, creole seasoning, Madras curry powder (ya, ya, weird mix- I didn't have any cumin or black pepper), dried parsley, dried oregano
sea salt
baking powder
Srirachi
1-2 cups panko bread crumbs

Pulse everything except the tofu and bread crumbs in a food processor until it is super, duper smoove. You can add the tofu if your machine is big enough, but mine isn't. So I mixed it in by hand in a big bowl, then mixed in the bread crumbs. Spray a big baking sheet with the spray stuff & preheat your oven to 400. Use a big soup spoon and scoop out the mixture into your hand, then form it in a ball and plop it on the pan. Leave a little room between the balls, then smoosh them all flattish.   Bake them for awhile, then flip them over when they are brown on the bottom. They are done when they are brown and taste right.

Serve them in warm pita bread with chopped tomatoes, lettuce, marinated artichoke hearts and tzatziki (ask William to make it- he did such a wonderful job).

For dessert, we had the BEST THING EVER!!! It was Bean's idea, plus he even got it ready for us. Vanilla ice cream with butter flavored pancake syrup (don't ask why we had it in the house... OK, it was because I made frozen waffles with fake syrup & veggie sausage one day, OK? OK?! Stop judging me! They were great!)