Falafel!

I really hope I can do this again*

2 cups soaked dried chick peas
1 carrot
1 sm onion
pinch dulce seaweed flakes
1 tps cumin
1 tsp coriander
pinch of powdered ginger
peanut or canola oil for frying
tbs of olive oil
tahini sauce
goat cheese
lettuce leaves such as boston lettuce, arugula, or maybe even escarole (something with bite to stand up to the falafel and goat cheese).

Pulse chop chic peas, carrot, and onion.
Using a strainer, squeeze and drain liquid.
Toss and stir with seasonings salt and pepper, olive oil.
You may need an egg white to act as a binder.
Form balls of this mixture in your hand, tbs size, and give them an
additional squeeze for moisture, and drop in the oil for a sizzle.
If you have a candy thermometer, keep the oil temp consistent.
Remove golden balls, place on a paper towel.

Serve on a lettuce leaf, with goat cheese slices and falafel nested on top. 

*no certainty to the above recipe**, merely a sketch,
study for a future masterpiece. . .
** Inspired by Jill and  phbth-Phillis!

Brussel Sprouts

Cut your brussel sprouts in half and rinse them well.
In a hot pan, melt a tbs butter and cook down an diced onion.
Add the brussel sprouts toss then let them steam in the pan cut side
down. Add some rice wine ( or any wine ) reduce. Season with a
dash of salt or sugar. Cook 'brussels' just enough so the color stays bright green!
Enjoy!