Gratitude turns what we have into enough.
So this weekend was another reminder for me of just how much we change as we mature! For many months (years to be honest), I’ve wanted to update the colours on a few of our walls (namely the two main floor bedrooms). Both were hella outdated, with the master bedroom a cozy shade of taupe and the room that our girls once shared a baby blue (honestly what was I ever thinking!?!).
Now I should tell you: in the 15 years we’ve lived in this house, I can tell you I’ve handled my fair share of paintbrushes. From the yellow kitchen phase to the red bathroom phase to the time I took off every single kitchen cupboard to paint them all blue (while many months pregnant and needing last minute re-enforcements), it’s nice to finally have settled on one singular shade of white. Ever since our kitchen was re-done 8 years ago – the remaining rooms have looked quite dated in comparison, so this weekend I finally put off the inevitable and decided to tackle the job on my own. The hubby is out of town, and that blue was just weighing me down!
Well, it’s now done 3 *rough* days later, and it really does look amazing! But (for me at least) that will most definitely be the last time I do that without the pros. It’s almost impossible to imagine that I used to paint this house for fun, and the last time I swear I was in the throes of pregnancy nesting. I can’t even fathom where I got that well of energy! So with that, it feels good to have it done, but I’m not sure if it’s an age thing or just a mental thing, but that was not something I intend to repeat any time soon, as it is a lot more work than I ever could recall. I think I’ll stick to running, gardening, and taking pictures of food on my spare weekends, thank you! 😉
While the painting is behind me now (PHEW!), I can safely say that this meal is one I could eat on repeat and never tire of. I know I say that a lot, but there’s just something about a lemony tahini sauce (with my fave parsley) that really seems impossible to get enough of! As for this falafel recipe? It’s a classic, and I’m sharing it with you pretty much straight out of the original Moosewood Cookbook (my teenaged self ‘learn to cook’ edition). This falafel recipe is nice – no deep frying, not too much oil. The mixture yields a light and soft end result that won’t sit heavy or cumbersome in your belly. Load up on a bed of fresh veggies underneath and be glad that chickpeas, tahini, and lemon are available year round. Here’s to the end of a great long weekend – and a memorable, special summer – paint stained hands, hair, pants and all! Love from my new white rooms, it might have been a haul, but it was alllllll worth it.
Moosewood Chickpea Falafels:
4 cups chickpeas, freshly cooked or frozen + thawed
1⁄2 cup onion, minced
2 garlic cloves (optional)
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon salt
3 dashes cayenne pepper
1⁄4 cup fresh parsley, chopped and packed
1⁄4 cup water
1 tablespoon lemon juice
1⁄3 cup flour
Grapeseed or olive oil, for pan frying
Parsley Tahini Sauce:
1/2 cup tahini
1/2 cup water
1/4 cup lemon juice
1/2 tsp salt (more to taste)
1/4 cup chopped parsley
Place all of the falafel ingredients except the flour into a food processor. Blend until the consistency is uniform, though some chunks are optimal (no need to make a paste). I also have made these in my Blendtec as I do not have a food processor – leaves quite a few chunks which I personally really like.
Remove the falafel mixture into a large bowl and stir in the flour – any type will work here and I use freshly milled whole wheat. Thoroughly mix flour into the batter with a spoon. Shape the falafel into tablespoon-sized or slightly larger balls or patties (anything goes here as far as this). Next, heat a heavy skillet and add oil to coat completely. Wait until oil is heated and water sizzles upon contact when sprinkled into the pan. Drop the falafels into the oil, flattening slightly with a spatula. When the bottoms are crispy and browned, flip them over. Place the cooked falafels on a plate lined with paper towels to absorb any extra oil. Keep warm in a 300-degree oven if not serving immediately.
To make the sauce, combine all of the ingredients in a blender and blend until smooth – feel free to double this recipe, as you will likely want extra! Serve the falafels stuffed into a pita with tomatoes, greens and sauce OR, load up bowls with washed and shredded lettuce, chopped fresh tomatoes, grated carrots and falafels. Drizzle the entire bowl with Parsley Tahini sauce and tuck in. Life is good as long as we have each other, and meals like these. xo