Photography by Malinda Nichols

My first New York City snow did an excellent job of glaringly pointing out the fact that this big, sexy city isn’t perfect. The cracks in our relationship are starting to show. Is it sad that in my head I am already breaking up with her? “New York, we’ve had our fun, but I just don’t think it’s going to work out. Why? Well, because we want different things. Don’t get me wrong, I love our time together, but let’s end things before it gets too ugly.”

The speech is just for practice because the truth is, I’m not ready to give up just yet. I’m sure there are still fun times and adventures ahead. So our first fall snow together wasn’t a beautiful, soft wonderland that silenced the city; it was instead a cold, wet, grey, sloppy mess. We will get past it, and to be completely fair I should have been a little more prepared. No glove, no love, right? In our case no hat, boots, or gloves. What kind of girl did I think she was?! My attire left something to be desired, and it’s no wonder we lacked the passion needed for a crazy, wet fall storm.

So, I’ll stay put a while longer. This gal and I, we have something that isn’t quite over yet.

There is nothing like a plate of hot, crispy falafel served with warm pita. Falafel is a ball or patty made of chickpeas; usually fried, but sometimes baked (the baked ones don’t get nearly as crispy).

Many people know the falafel to have a connection with Israel, but actually the recipe originated in Egypt with fava beans. During some religious holidays meat was forbidden, and beans were often used as an alternative. A few modern day recipes use fava beans, but the more commonly used bean is garbanzo (chickpea). As the falafel spread to the Jewish-Israeli community it slowly became a street-food staple.  These days falafel stands can be seen on many street corners, and is a popular food item for long, alcohol filled nights.

Falafel is an easy to-go menu item, but it’s so simple you can make it at home. The ingredients are cheap and the method simple.  The seasonings can vary from place to place, and as you can see the recipe below has a little cilantro, garlic, coriander, cumin, and green onion. Falafel is also very versatile; you can eat it with pita and salad, hummus and couscous, or serve it as an appetizer.

Falafel Recipe

Makes 6 medium patties

1/2 cup plain Greek yogurt

4 tablespoons fresh chopped cilantro, divided

1 tablespoon tahini

2 tablespoons fresh lime juice, divided

1/2 teaspoon fine grain sea salt, divided

1 (15-ounce) can organic chickpeas, rinsed and drained

6 green onions, finely chopped

1 large clove garlic, finely minced

3 tablespoons sunflower oil, divided

1 1/4 teaspoons ground coriander

1/2 teaspoon fresh lime zest

1/2 teaspoon ground cumin

1/2 teaspoon ground red pepper flakes

1 large egg, lightly beaten

Warm whole wheat pita

Tomato slices

Fresh spinach

In a small bowl, combine yogurt, 1 1/2 tablespoons cilantro, tahini, 1 tablespoon lime juice, and 1/4 teaspoon salt. In a large bowl, combine chickpeas, green onion, garlic, remaining 2 1/2 tablespoons cilantro, 1 tablespoon sunflower oil, remaining 1 tablespoon lime juice, coriander, lime zest, cumin, ground red pepper flakes, and remaining 1/4 teaspoon salt. Mash together with a fork or potato masher until chickpeas are completely broken down and mixture is well combined. Add egg. Stirring mixture until completely combined. Divide mixture into 6 equal portions; shape each portion into a 1/2-inch thick patty. In a large skillet, heat remaining 2 tablespoons sunflower oil in a large pan over medium-high heat. Fry each patty 3 to 4 minutes per side, or until golden brown and firm. Serve hot or cold with yogurt sauce, warm pita, tomatoes, and spinach if desired.