So I brewed a pot of coffee, mixed it with milk and splenda, and poured it into my bunny Popsicle molds. I had high hopes and I was eager. Perhaps TOO eager. The next morning, I went to remove a popsicle from one of the molds, but it hadn't loosened enough and my dear, sweet bunny pop cracked in half. In honor of the bunny's memory, I wrote a poem.
Now to my next topic. I've long been searching for simple, cheap, healthy recipes for shabbos lunches. I've come up with a few simple ideas like fish cakes, a variety of salads (tuna, egg, macaroni, corn, etc).
This shabbos, I decided to try out baked falafel. I got this recipe from the interwebs, of course.
They came out of the oven crunchy on the outside and warm, soft, creamy on the inside. I can't yet vouch for how they'll taste tomorrow, but I'm optimistic.
2 Cups Baby Spinach, Loosely Packed
1 Cup White Onion, Diced
2 Cloves Garlic
3 Tbsp. Fresh Parsley, Minced
2 Tbsp. Olive Oil
1 Tbsp. Lemon Juice
2 tsp. Ground Cumin
1 tsp. Ground Coriander
1/4 tsp. Paprika
1/4 tsp. Black Pepper
1/2 tsp. Sea Salt
1/2 Cup Rolled Oats
- Place all ingredients, except for the rolled oats, into a food processor. Pulse the mixture until it is in between a chunky consistency and a paste (much like very coarse sand). Season the mixture with salt and pepper to taste.
- Preheat your oven to 350°F. Fold the rolled oats into the mixture until it is evenly combined.
- Form 2-3 tbsp.-sized spheres on a greased baking sheet about 1 1/2″ apart from each other. Pat them down so that they are about 1″ thick, this is so they bake more evenly.
- Bake for 15-20 minutes, then very carefully turn them over and bake for an additional 10-15 minutes. The top and bottom should have a little brown on them.
- Take them out of the oven and allow them to cool for 10 minutes, serve.