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You're obliged to pretend respect for people and institutions you think absurd. You live attached in a cowardly fashion to moral and social conventions you despise, condemn, and know lack all foundation. It is that permanent contradiction between your ideas and desires and all the dead formalities and vain pretenses of your civilization which makes you sad, troubled and unbalanced. In that intolerable conflict you lose all joy of life and all feeling of personality, because at every moment they supress and restrain and check the free play of your powers. That's the poisoned and mortal wound of the civilized world. - Octave Mirbeau, The Torture Garden

24.09.17 2117 [PST]

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Home >> Articles >> Recipes

Falafel With A Twist

(This recipe has been doubled)


2 cups dry/uncooked chickpeas (or 2 & 1/4 cups cooked)
6 large garlic cloves
1 cup red onion, roughly chopped
6 tbsp fresh lemon juice
0.25 cup packed fresh cilantro
0.25 cup packed fresh parsley
0.25 cup ground flax
0.25 cup breadcrumbs
1 tsp ground cumin
0.5 tsp red pepper flakes, optional
1 tsp fine grain sea salt, or to taste

1. If cooking chickpeas from scratch soak overnight (or for 8 hours) and then follow these directions for cooking. Alternatively, use 2 & 1/4 cup canned chickpeas. Note: A reader suggests mashing the canned chickpeas (if using) with a potato masher instead of processing them. This will prevent them from forming a paste.

2. In a food processor, with the processor running, drop in 3 garlic cloves to mince. Now add most of the chickpeas (reserving about 1/4 cup to stir in later), and process a few seconds to chop. Now add the onion, lemon juice, and herbs.

Process until just combined, being careful not to over-process. You want to leave texture. Preheat a large skillet over medium-high heat.

3. Scoop the mixture into a large bowl. Stir in the ground flax, breadcrumbs, cumin, reserved chickpeas, and salt and pepper to taste. Shape into patties, about 1/4 cup each and really pack the dough in tightly so it holds together.

4. Grease pre-heated skillet with cooking oil and then cook the patties on medium-high heat for about 5 minutes on each side, or until golden.

For the salad: Add chopped tomato, red onion, a drizzle of hot sauce, cucumbers, falafel, and my Lightened Up Lemon Tahini Dressing.

Lemon Tahini Dressing

(also doubled)

0.5 cup Tahini
4 garlic cloves
1 cup fresh lemon juice (about 2 lemons)
0.5 cup Nutritional yeast or a bit more, to taste
4-8 tbsp Extra virgin olive oil, to taste
2 tsp kosher salt + freshly ground black pepper, or to taste
6 tbsp water, or as needed