Falafel Patties

from the side of a Garbanzo Bean Flour bag (Bob's Redmill?)
makes 12 patties

1 c Garbanzo Bean Flour
1/2 tsp sea salt
1/4 tsp Baking Soda
1 tsp Parsley flakes
1/2 tsp ground cumin
1/4 tsp ground coriander
1/2 tsp garlic granules
1/4 tsp onion powder
2 tsp lemon juice
1/2 c hot water
2 Tbsp olive oil

Combine all the dry ingredients in a bowl and blend thoroughly. Add teh lemon juice and hot water to the dry ingredients and stir until combined. Let the mixture rest for 10 minutes. In a frying pan, heat oil on med-high heat until hot. Add the falafel batter by the tablespoon and flatten slightly. Fry on both sides until golden brown. Place on paper towel to drain oil. Depending on the size of your frying pan, batter will need to be cooked in a couple batches.

Kale with Walnuts

From Epicurious

3 lbs kale, stems and center ribs discarded
1 c chopped walnuts (3 1/2 oz)
3 Tb veg oil
2 garlic cloves, finely chopped

Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tender, about 6 minutes. Drain kale, and, when cool enough to handle, press out excess liquid.

Cook walnuts in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in garlic and cook, stirring, until very fragrant, about 1 minute. Add kale and salt and pepper to taste and cook, tossing, until heated through.

Serve kale warm or at room temperature.