Yup. I totally de-legumified falafel and replaced the chickpeas with meat. Sue me. It was sort of on the fly and I didn’t have any, so I did what I often do and replaced the missing ingredient with meat. Meatza, anyone?
Thanks to the plethora of farmers’ markets and, well, local farms in general, cheap yet local and sustainable foodstuffs–like the aforementioned meat–have been refreshingly easy to come by around here, so my freezer is stocked to the brim with assorted animal parts. We’re on a tight budget, what with my husband in B-school and all, so stocking up on the essentials ahead of time has been a godsend. I’m pretty keen on feeding both of us on $100 a week, and I’d like to get it down to $86 (which is what the USDA says we ought to be able to do on the Super Thrifty…aka What You’d Get on Food Stamps…plan). It’s amazing how much you can drop in one trip to Whole Foods on, like, 3 things. Which isn’t news to anyone, I know, but it was shamefully easy to get complacent when both of us were working and living in a lower cost area.
The real challenge has been deciding what our true priorities were, and I’m still working out the kinks (which I’d like to share in a future post). For example, I’m fine with buying a lot of produce that’s conventionally grown, and the latest GMO study has me sleeping a little better at night over some things. BUT I’m still buying organic eggs and dairy products. BUT I haven’t figured out where to draw the line on meat. On the one hand, yes, grass fed and pastured is better, but it’s also thrice the price a lot of times. Farmers’ Markets help with this but not a ton, and I’ve already caved a few times because I literally ran out of cash. PS I withdraw $100 in cash before my weekly grocery run…it’s the single best way I know of to keep me honest
OK so falafel. Ah-mazing with hummus, paleo or otherwise…I happened to have some parsnip hummus on hand (recipe coming soon) and did up a little plate with the falafels, hummus, and some roast veggies. I did find this recipe for a GF pita that I really want to try next time, too. There’s a lot of ways to fix up the real deal, so be creative with these! Next time I’m going to try rolling the balls in sesame seeds before frying to try for that lovely crunch.
Adapted from this recipe from Tori Avey.
- 1 pound ground chicken, turkey, or even pork
- 1 small onion, diced
- 2 medium carrots
- ¼ cup chopped fresh parsley
- 4 cloves garlic
- 1 egg
- 1 tsp salt
- 2 tsp cumin
- 1 tsp ground coriander
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
- ¼ t ground cardamom
- Add the onion, carrots, parsley, and garlic to a food processor. Pulse until the bits are very small but not so much that you get a smoothie.
- Mix the pork with the veggies, egg, and spices.
- Form into balls. Cover with plastic and let sit for an hour or two, even overnight if you want to make ahead.
- In a heavy bottomed frying pan, heat ¼ inch of oil over medium heat.
- Fry the meatballs on all sides till cooked through, about 15 minutes.