Sometimes our actions are born of our discontent; hunger drives us out into the world in search of nourishment. Thirst drives us out in search of the oasis. Loneliness drives us into the arms of others. Not having soaked the sun-dried tomatoes overnight before making an omelette makes us want to soak sun-dried tomatoes for some other purpose.
I remembered I had a can of chickpeas in the cupboard (and Yes, I have tried soaking dried chickpeas, but I've found that, even if I soak them overnight, the ensuing "homemade hummus farts" are twice as deadly with dried). Luckily, I also had a box of Near East falafel mix and some flatbread. Tomorrow's breakfast was really shaping up!
My favorite thing to do with sun-dried tomato hummus is to add lemon and dill. Unfortunately, I didn't have dill or the inclination to go get it. I did have some saffron left over from a trip to Hungary a couple months back, which I thought would go nicely. Now, this saffron available in Budapest comes in big bags and is super cheap, but it's not the same as tiny threads that you may have in your supermarket for absolutely insane prices. It does color food quite nicely, but you have to get a little heavy with it to get even a hint of the aroma of better saffron.
So, in the food processor I started with
1 Tablespoon Tahini (storebought this time, but homemade Tahini is pretty easy and delicious)
2 garlic cloves, crushed
2 dried chili peppers
1 tablespoon cheap Hungarian saffron
1 tablespoon lemon juice
Processed until it formed a paste, then added
1 can chickpeas, drained and liquid reserved.
Processed again, then
Ran the food processor, slowly drizzling about a half cup of olive oil in through the pusher hole thingy as it ran, and a couple tablespoons of the reserved chickpea water.
And then we had...
Not bad! I had added a little too much chickpea liquid, making it a little too runny, but a night in the refrigerator pretty much firmed it up.
The next morning
Breakfast was pretty quick to put together. We just had to soak the falafel mixture for ten minutes and then shape it into balls, make a smoothie (banana pineapple),
and fry the falafel.
And this was the finished plate!