I can’t honestly believe that Purim is just a couple of days away! Which means Pesach is just a month away. And then Shavuos is just a couple of weeks after that. And do you know what happens then? By that time I should be holding my own. actual. cookbook. in. my. hands. Ahhhhh!!!!!
Cookbook, cookbook, cookbook. It is the air that I breathe these days! It is my breakfast, lunch and supper. The thing I think of when I get up in the morning and when I go to bed at night (and all the hours in between). It’s what has me crying from stress and happiness at the same time. It. is. real. and it. is. happening.
I have a newfound appreciation for cookbook authors the world over. I think they all deserve a gold medal for the tedious process of developing, testing, retesting and retesting recipe after recipe until they all start to look the same. I think they deserve the biggest honor for the amount of hours poured over every word and the amount of thought that goes into every page.
I have the greatest respect for food stylists and photographers and photo editors who make the perfect crease in a napkin, get the lighting and shadows just so, and finish the photos with the perfect finesse. And as I wind down to the finish line and wrap up my recipes, my photos, my very heart and soul that I put into this book….I’m forced to stop. Take a deep breath. Because life around me is still living, and the kids need costumes, and shalach manos and….PURIM. I celebrate you with honor and this fabulous FALAFELTASCHEN BOARD that doesn’t need much introduction. I’ll let the photos do the talking.
Happy Purim!
1 package store-bought falafel mix (or make your own)
1/3 cup flour
canola oil, for frying
accompaniments:
fresh pita
pickled turnips
preserved lemons
hardboiled eggs
fried eggplant
Israeli pickles
Israeli salad
hummus
tahini
harissa
sumac onions
sauerkraut
parsley
Method:
Prepare falafel according to package directions. If mixture is loose, add flour until the consistency holds it shape. Form into triangular shape by hand, or using a triangular cookie cutter. Freeze until solid.
Heat canola oil over medium heat. Fry the falafel until golden brown. Serve with tahini and accompaniments of choice.
Related Recipes:
corndog hamantaschen
sushi hamantaschen
baklava hamantaschen
date and almond hamantaschen
healthy thumbprint hamantaschen
Love your creative twists on hamantaschen!
Thanks LL!
I love falafel! I’m not sure I’d go through the trouble of making these, but what a fun idea!
You can definitely use store bought falafel! It makes a great appetizer!
These were so good!!!
Ha! Thanks Yos!
Thanks for the recipe, sounds yummy. I am going to try this recipe.