So this is my friend’s tomato plant that we had all deemed beyond help- calls were made to my mom and grandparents, it was official, the plant was dead. Fast forward a month: I just ate that cracked red tomato in a salad [recipe below] and that green tomato in the picture is now almost completely red, with three other green baby tomatoes soon to be ready for the picking. Gotta love those Amish plants- they’re survivors.
Its no secret here that I love falafel. I could recite a monologue on Amsterdam Falafel in DC, and I’ve posted two other recipes on the blog aside from the one I made last week. It’s an obsession getting dangerously close to my granola one.
It’s just so simple to make! I use canned chickpeas and mash them up with a fork. All thats left is to throw in some herbs and lemon juice, mix it up and you have falafel, my friends.
This time around, instead of stuffing the falafel into a pitas, the traditional way, I decided to go the salad route. I scored some delicious figs from Whole Foods and diced those up with some basic salad goodies and, of course, a home grown tomato. Add some fresh cracked pepper with vinegar et voila! Lunch
I highly recommend it.