It looks good doesn’t it?  I tasted wonderful.  But it didn’t start out that way….

Originally, the menu was for pan-fried falafel.  When I went to food process the cooked chickpeas with the onion, garlic and parsley, it was not meshing.  Apparently I had not cooked the beans long enough.  I added some olive oil.  When that didn’t help, the mix was transferred to the Blendtec, where it was improved, but still too crunchy to stick together in patties.  But I was craving that falafel.  Instead, I cooked the mixture in the pan…just the way it was.  Added some spring greens and cucumbers, and it was good.  I quite enjoyed the crunch. 🙂

falafel salad

1 1/2 c dried chickpeas (garbanzo beans)
1 small onion, chopped
3 garlic cloves, pressed
1 c fresh parsley (or 1/2 c dried)
1 tsp cumin, ground
3/4 tsp salt
1/2 tsp red pepper flakes
3 tbs olive oil
spring greens
1/2 cucumber, sliced

1. Boil chickpeas in twice as much water for 10 minutes.  Drain and allow to cool slightly.
2. Combine onion, chickpeas, garlic, and parsley in food processor.
3. Place in a bowl and add cumin, salt and red pepper flakes.
4. Cook in sauce pan on medium heat in olive oil for about five minutes…or until desired crunch has been achieved. 

Serve along side spring greens and cucumber.  No dressing needed…there is plenty of seasoning.  🙂

We had the left over falafel a top squash soup the next day…

What of your kitchen disasters have turned out serendipitous?