Sweet and Savory Class

I teach middle school kids twice a week and have discovered something not that surprising — they all have a sweet tooth! When I walk in my class each day, they look hopefully into my bags and cheer when I say we’re making something sweet. But since I’m teaching cooking, I can’t let them have something sugary every week. (At least if I want to keep my job!) So, we compromise, alternating sweet and savory every week. And even though they may cheer when I pull something chocolaty out of my bag, you won’t find leftovers when I teach them how to make savories like dumplings, pesto or pasta. This week we’re making cannoli but last week we made falafel patties and yogurt sauce, which reminded me how much my own kids love chick pea patties. They are super simple to make, a combination of chick peas, garlic, cilantro and parsley, pulverized, formed into patties and lightly fried. They freeze perfectly and can be quickly re-heated and stuffed into a pita with loads of veggies for a quick pita pocket sandwich. If all three of my selective kids love them, I think you have a pretty good shot at pleasing yours. I hope you enjoy my recipe!

Falafel Patties

1 large (30 ounce) can of chick peas
Handful of chopped parsley
Handful of chopped cilantro
4 cloves garlic
½ to 1 teaspoon of cumin
1 teaspoon kosher salt
1 teaspoon baking powder
6 -8 tablespoons flour

In a food processor fitted with a steel blade, blend chick peas, parsley, cilantro, cumin, garlic and salt. Do not over process. Transfer mixture to a bowl and mix in flour and baking powder. Form quickly into round balls and drop 6 at a time into the hot oil. If the mixture sticks to your hands, add a bit more flour. Transfer to a paper-towel lined plate and cool. “Fresh freeze” on a baking sheet until frozen and transfer to zip loc bags until ready to re-heat.