Falafel and Cucumber-Tomato Salad

Last night, I made a cucumber-tomato salad and some falafel for dinner. We had a bunch of cucumbers and more tomatoes than you could shake a stick at -- so what better way to use some of those veggies up? And who doesn't love falafel?


For the cucumber-tomato salad, I used a bunch of CSA veggies: three small cucumbers (probably about two average sized cucumbers), one and a half giant tomatoes, and two small onions. The onions were chopped up and lightly cooked with some garlic before mixing with the other chopped veggies, for the same reasons as the last time I made a cucumber salad.

Since there was more of a middle eastern vibe to this meal, I wanted a hint of mint in the salad -- but I had no fresh mint. Instead, I made a small cup of mint tea and used that as the liquid when I cooked up the onions and garlic, letting it completely cook in. The veggies were tossed with a bit of lemon juice, a bit of lime juice, and a bit of olive oil -- then they just sat together in the refrigerator, letting their flavors mingle until it was ready to be served!

Falafel is another one of those quick and easy meals. I baked them this time, since we were bringing dinner over to the home of our friends who are moving out -- and their entire apartment is in boxes. Much easier to throw a tray in the oven than make a mess with the stove! Ahead of time, I mixed two cans of chick peas with few splashes of lemon juice and a variety of spices -- some cayenne pepper, onion powder, garlic powder, turmeric, and salt; this mixture was mashed all together with a fork, then I added a bit of chickpea flour to help bind the falafel balls together.

I made fourteen moderately-sized falafel balls in total, brushing them with a bit of olive oil on both sides before putting them in the oven. I had never baked falafel before, so I cooked them for the first 10 minutes on 350 before realizing the oven needed to be much hotter if I wanted the falafel to get crispy; the last 25 minutes were cooked at 400. Halfway through the baking time, I flipped the falafel over and made sure they still had a bit of oil brushed over them to keep from drying out.

They were delicious! The whole meal is easy to make -- and you can make it all ahead, heating up the falafel when you're ready to eat. The warm falafel coupled with the cold salad is a really great contrast, and the spices of the falafel are balanced nicely by the crisp coolness of the vegetables in the salad. Definitely a great meal for a summer night!

Mexican Cucumber Salad

A couple of days ago, I made a big batch of black beans to use in various recipes; once the beans are cooked instead of dry, they need to get eaten -- so I was looking for a way to use the beans with some of the vegetables from this week's share. We had a nice cucumber, so I decided to make a cucumber salad with a Mexican-style twist.


Neither P nor I are fans of the bite that raw onions have, so I cooked the onions a bit with the beans to mellow their flavor a little. Other than that, this meal was basically of the chop'n'toss variety; chop up the ingredients and throw them all together in a bowl. Extremely easy, though it does take a little bit of time, since I wanted to let all the flavors mingle together in the refrigerator for awhile before serving.

It was the perfect meal for a hot night: cool and fresh, with a delightful tang from the lime juice. P ate his with a few warmed corn tortillas, but I ate mine just as is. It would surely be delicious with the addition of a diced avocado -- or a few dashes of hot sauce, if you're into that!

Mexican Cucumber Salad

• 2 cups black beans
• 1 onion, diced
• 1 cucumber, diced
• 2-3 small tomatoes, diced
• 1-2 hot peppers, minced
• 4 tbsp lime juice (or the juice of two limes)
• 2 tbsp olive oil
• 2 tbsp fresh cilantro
  
• 2 tsp cumin
• 2 tsp chili powder
• 1 tsp garlic powder
• salt and pepper, to taste

Optionally, you can first cook up the onions with a bit of water to mellow their flavor; I cooked them with the beans, because the beans needed to cook a tad longer -- and then let the whole thing cool in the refrigerator while I chopped the rest of the vegetables.

In either case, combine lime juice through salt and pepper in a bowl and mix well; add the vegetables and beans to the mixture and stir to evenly distribute the liquid. Refrigerate about half an hour, to allow the juices to mingle. More juice should form as the salad sits, so be sure to mix the entire salad again before serving.