Falafel.

I'm cheap.

Remember?

That cheapness is how our semi-vegetarian lifestyle started.

Meat is expensive.

Beans are cheap.

We eat a lot of beans.

Henry loves "beeeees".

At one point, I was soaking and cooking my own beans.

Even cheaper.

I'm sure there is a trick but I always ended up with a big pot of mushy beans.

So, I stick to canned beans.

Still cheaper than meat.

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Falafel -- the following is my adapted recipe

1 can of garbonzo beans, drained and rinsed

chopped onion

minced garlic

1 egg

salt, pepper, cumin, turmeric, paprika, etc.

any fresh herbs in the house

good shake of wheat germ, rather than breadcrumbs

smidgeon of baking powder

Mash the beans with a fork.

Mix all ingredients.

Shape mixture into foozball size balls.

Bake on 350 until golden brown.

Serve with dipping sauces.

I like tahini drizzled on mine.

Taylor likes caesar salad dressing.

If we weren't dairy free, I would make a tomato gravy to drench the falafel.

We've only had this recipe a few times but it was a hit so it is definitely a permanent member of menu rotation. Next time, I plan on doubling the recipe and freezing the leftovers.

Even Henry will try falafel.

That says a lot.