I combined both dishes in my Saturday lunch, having made falafel for Pandagirl and I. Falafel is a ball or patty made from ground chickpeas and/or fava beans. Falafel is usually served in a pita pocket, or wrapped in a flatbread, and served with salads, pickled vegetables (!) and drizzled with hot or tahini-based sauce.
The Moosewood Cookbook has a recipe for making your own, but I just buy the boxed mix, to which you add water, let sit, and then shape into patties and fry. I put two on a bun for Panda with ranch dressing, lettuce and tomato:
But for myself I constructed a salad with the ginger chickpeas on the bottom, with the falafel next and then topped with the red onions:
I did the same for today’s lunch but instead of falafel, I piled on the leftover half of skirt steak I took home from Croton Creek last night. Perfection. Happily-ever-after perfection.