Crispy Falafel

This morning, I had planned on running at 7:00am and then getting to the library just as it was opening. My plans were shot when I woke up this morning to thunderclaps and my poor little munchkin huddled on the covers shuddering. The poor thing is terrified of thunder and shakes like a little leaf. So I slept in and went for my run at noon when the thunder had passed and my munchkin was no longer trembling.

I normally don’t run when it’s rainy outside or water is on the ground because I don’t want to fall. I’ve broken and sprained more than my fair share of bones and joints, and I know the waiting for everything to knit back up will drive me insane. Everyone wants me to run, because I get crazy without it! Anyway, this was my first training run since April 3 (when I ran the Cherry Blossom 10mi), and as I was hitting mile 6, the rain started again. It was glorious. I used to love running in the rain, because everything seems to wash away and the world just seems cleaner. I loved the smell of the cold rain hitting the hot pavement and the precipitation-disliking people scuttling inside. My run was like that today… no one else except me and my feet.

I felt so good, I registered for another half marathon in 21 days! Because I can use the extra race and motivation to get prepared. I’m running my first WHOLE 26.2 miles in July, and the mileage scares me just a bit. I need every minute I can get to get ready. I just want to finish it, but I also want to have a solid time too!

Anyway, since it is finals, I haven’t really been eating anything but the quickest cheese and black bean wraps. I’m craving good vegetables, so on a study break day, I’ll run over to a good grocery and load up.  I read a while back that chickpeas are good for you, so I made falafel. Because, no matter what it is… it always tastes better crispy!!

Crispy Falafel (Kaprise Kitchen Style)

  • 15 oz of chickpeas, drained (or reconstituted chickpeas, about a cup and a half) and then crushed
  • 1 onion, minced finely
  • 2 carrots, minced finely
  • 2 cloves of garlic, minced finely
  • 3 tablespoons of fresh basil, chiffonade
  •  1/2 lemon, juiced
  • 1 egg,whisked
  • 2-3 tablespoons of flour
  • 1/4 cup of oil
  1. In a large bowl, crush chickpeas with a fork. I like mine just a bit chunky, so I don’t go crazy. If you like a smoother texture, feel free to use a food processor.
  2. Stir in onion, carrots, garlic, basil and lemon juice.
  3. Stir in egg, and depending on the texture of the mixture, add 2-3 tablespoons of flour.
  4. The batter should resemble a loose cookie dough – firm enough to be shaped into patties, but loose enough to flatten in a pan.
  5. In a pan, heat the oil.
  6. Form the dough into 2 tablespoon patties. Fry gently, about 4-5 minutes per side until firm.
  7. Serve over greens with a bit of tahini.

Note: I think the next time I make this, I’ll add more vegetables. Maybe a bit of kale or spinach to pack more nutrient rich vegetables into the patties. 🙂

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