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.
1 package store-bought falafel mix (or make your own)
1/3 cup flour
canola oil, for frying
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.