I made this meal mostly to please my significant otter who is very much in love with chickpeas.

Ingredients:

For Falafel:

48 oz. chickpeas

1 onion

18 tbs parsley leaves

8 cloves of garlic

3 tbs coriander

3 tsp cumin

vegetable oil

For curry:

144 oz. chickpeas

16 oz. crushed tomato

16 oz. diced tomato

2 onions

2 tbs cumin seeds

2 tbs coriander

1 tbs red chili powder

1 tbs turmeric

8 cloves garlic

5 jalapenos

4 tbs vegetable oil

2 cups rice

parsley for garnish

For falafel:

This is unbelievably easy. Preheat your oven to 400F. In batches mash/ mince all of your ingredients, except the oil. I used a food processor.

Next generously oil two very thin baking dishes. Form ping-pong sized balls and place them on the backing dishes.

Bake for thirty minutes.

For Curry:

While that is baking cook your curry. Mince your onions and heat about 4 tbs of vegetable oil in your plan. Once that is hot add your cumin seeds and cook until they stop regularly popping. Then add your onion. Cook stirring occasionally until onion is translucent, then add dried spices and minced jalepenos. This should be starting to look and smell like indian food around now.

Cook this for another two minutes or so, then add drained diced tomatoes and minced garlic. Cook for about another minute then add crushed tomatoes. Mash 48 oz. more chickpeas and add them, as well as the rest of the chickpeas whole. Stir together with salt to taste.

Don’t forget to keep track of your falafel and take them out when they are done.

Finally put your curry, your falafel and rice (cooked however you see fit) into a bowl and eat it.

Comfortably feeds five.