It’s March! That’s the start of spring, right? The Beast and I went on a vacation last week (more on that later…) and on the first day The Beast said to me, “You know what’s nice? When we come home it’ll almost be golf season.” The next day he said the same thing, but replaced “golf season” with “spring,” and then he went so far as to say we’d basically be coming home to summer. Welcome to the mind of a Minnesotan.
We ended up flying home in the middle of a snow storm…welcome to the life of a Minnesotan.
When warm weather becomes such a foreign concept that I can’t even remember what it feels like to walk outside without the cold stealing my breath away, I like to eat something that at least reminds me of summertime. Take this salad, for instance. It’s jam-packed with fresh veggies, bright flavors, and pretty colors…which sounds silly, but when you live in a monochromatic winter world, colorful food helps.
As a bit of a texture freak, I love the multiple crunches that come up as you bite through the raw onions, red pepper, and sliced almonds. Alongside that crunch, you get juicy tomatoes, nutty quinoa, and bright, creamy lemon tahini dressing. It’s so refreshing you might just think summer has a chance of coming around…eventually.
My blood may be mostly Scandinavian, my appearance may be Irish-dominant, but in my heart I’m way more exotic. Sometimes my heart is Greek, sometimes it’s Italian, and every now and then it flirts with the Middle East. This Middle Eastern flirtation began, as with many food discoveries, in my college cafeteria. The hit-or-miss “Grains” (read: vegetarian) line was suspiciously popular one day, so I decided to investigate. The overwhelmed student worker filled my plate with the donut-hole sized fried balls that my classmates were clamoring after, topped with a mysterious tangy white sauce.
It was love at first falafel. With some googling, I learned that my dear falafels were just a magically balanced blend of chickpeas and spices, rolled into balls and fried to a golden brown. The mysterious white sauce, tzatziki, would later become an obsession of mine on a study-abroad trip to Greece, but this first taste in my MN homeland was what started the tzatziki and falafel fever.
Post-graduation, there were several attempts at recreating the cafeteria falafel experience: boxed mixes that tasted…boxed, scratch-made recipes that made my falafel balls collapse and break so they were balls no more, and an overly fried, poorly seasoned falafel stick at the MN State Fair. Nothing was up to snuff. In fact, nothing even came close, until one fateful day when I stumbled across a falafel burger recipe from Rachel Ray. So, today I bring you the best falafel recipe I’ve found over the past 4 years, along with a quick tzatziki lime sauce that, when drizzled over top, is sure to make your heart feel Middle Eastern, even if you are but a petite Irish Scandinavian.