Living Healthye

Last week I got the sudden and uncontrollable urge to do a whole-ass cooking project. Like, an all-day affair of cooking. So I took it upon myself to make a really delish Mediterranean meal from scratch. I mean, what else was I going to do? Go to a casino? See a live concert? Hug a friend?  I started by making buckwheat pita based on this NYT cooking recipe . I will not regale you with the details here because A.) I didn’t write the recipe besides using buckwheat flour instead of whole wheat flour, and B.) it was a very long and involved process that I didn’t quite nail, so who am I to tell you how to make it? All there is to say is that it was delicious and fun to make. The next step was making the falafel, because they needed time to chill in the fridge before cooking. My falafel is heavily inspired by this recipe from Minimalist Baker , but with some important distinctions in cooking time/technique. Also, no offense to Dana, but they need 100% more spices than the recip...