Falafel

These are addictive; you just don't want to stop eating them they're so good!

2 c. dried chickpeas
1/2 c. fresh parsley
1 c. fresh cilantro
1 small onion
3-4 T. garlic, minced
1/2 T. salt
1 T. pepper
1 T. cumin
1 T. coriander
olive oil

Soak the dried chickpeas in water overnight. (I like to change the water out in the morning and continue letting them soak until I'm ready to use them in the evening.)

Place the soaked chickpeas and all the other ingredients into a food processor. Pulse until a fine grainy mixture is achieved. (Pieces should not be too big nor too small: just right.)

Heat a thin layer of oil in a large skillet until it shimmers. Drop falafel dough onto the skillet and quickly shape with your spoon or spatula. Allow each piece to fry until golden around the edges, then flip. When both sides are golden and crispy, transfer to a serving dish and enjoy!

Nini's Pastitzio

3 c. brown rice macaroni (I prefer the Tinkyada brand)
1/4 c. butter
4 T. sweet rice flour
2 c. milk
2 eggs, beaten
1/4 lb. Romano cheese
1/4 lb. cheddar cheese
1 lb. ground beef
1 med. onion, chopped
2 T. tomato sauce
1/4 tsp. cinnamon
1/4 tsp. nutmeg
salt and pepper, to taste

Cook macaroni and drain. Make the sauce by cooking the butter and sweet rice flour till bubbly, add milk until smooth, then add eggs and cheeses. Stir until melted. Brown ground beef and drain. Add onion tomato paste and spices.
Layer in deep 9x13 pan (or a little larger pan) in this order: 1/2 the macaroni- meat sauce- rest of macaroni- cheese sauce. Bake at 350 for 45 minutes.