An unexpected passion that resulted from this blog is, without a doubt, my growing love for food photography. I could talk your ear off about lighting, camera equipment, props, my weaknesses and frustrations, difficult vs. easy subjects, and the best times of day to shoot. I find myself saying things like, “Look how beautiful the lighting looks outside…total GOLDEN hour!” or “Check out the way the light is hitting the apple on the table” or “My new lens fell face first into a bowl of cookie dough…” or “I swear I’m going to throw this damn tripod out the window”
Before I started blogging, I don’t think taking a picture of my food ever crossed my mind. Ok, that’s not entirely true; I remember taking a few food photos while on our honeymoon in Europe…mostly of candy stores and gelato!
The more I think about my interest in photography, the more I find it parallels my own personal journey with food. It’s been years now since I recovered from an eating disorder and my love for food has done a complete 180 since then. Food photography is simply another way to communicate my passion for food. I get excited when I see a vibrant dish or taste something incredible. It’s fun to share that through a photo.
The amazing (and intimidating) thing about photography is the sheer amount there is to learn. I feel like a kid again, trying desperately to get the hang of riding a bike without training wheels. The challenge is what makes it interesting though and every photograph is the chance to try something different and learn something new. I went from let-me-just-snap-the-damn-photo-so-I-can-write-this-post, to actually enjoying the process.
Speaking of trying something new, it’s amazing what a difference background colour can make in a photo. For the photos in today’s post, I used a black piece of Bristol board to place the food on. I picked this up at Michael’s on the weekend figuring I would try out a black background for a change. You can’t go wrong for a prop that costs $1.49! I love the dramatic feeling black provides without overpowering the food like a print or bold colour can. Everything really seems to pop off the black background and the food takes centre stage, as it should.
![IMG_2400 IMG_2400](/wp-content/uploads/2012/07/IMG_2400.jpg)
I also love using our kitchen countertop for a similar effect:
Plus, easy clean up.
![IMG_9823 IMG_9823](/wp-content/uploads/2012/07/IMG_9823.jpg)
Although most days, the kitchen looks like this..
![IMG_3153 IMG_3153](/wp-content/uploads/2012/07/IMG_3153.jpg)
In this skillet picture, black also sets the backdrop for the photo allowing the falafel really pop and the light glisten off the pan.
![IMG_2369 IMG_2369](/wp-content/uploads/2012/07/IMG_2369.jpg)
Moral of the story: Don’t give up on creating new hobbies in your life, no matter what your skill level, age, or what you are already doing. Give it a shot. Who knows you might end up finding a new hobby that you will enjoy the rest of your life!
![](https://ohsheglows.com/wp-content/uploads/2012/07/IMG_2394-1-728x485.jpg)
So, how ‘bout that food?
This recipe today is my spin on traditional falafel. It’s packed with omega rich ground flax and it’s not fried, but you won’t miss it. A bit of lemon juice mixed into the batter really makes the flavours pop. I served it on top of a simple salad drizzled with my favourite Lightened Up Lemon Tahini Dressing, but feel free to stuff it in a doughy pita, wrap, or even make a falafel burger.
![IMG_2381 IMG_2381](/wp-content/uploads/2012/07/IMG_2381.jpg)
![Falafel with a Twist](https://ohsheglows.com/gs_images/2023/08/IMG_2394-768x533.jpg)
Falafel with a Twist
![](https://ohsheglows.com/wp-content/plugins/osg-recipes/images/ornament_long_artichoke.png)
Yield
7-9 patties
Soak time
8 hours
Prep time
Cook time
Total time
Ingredients
- 1 cup dry/uncooked chickpeas (or 2 & 1/4 cups cooked)
- 3 large garlic cloves
- 1/2 cup red onion, roughly chopped
- 3 tbsp fresh lemon juice
- 1/4 cup packed fresh cilantro
- 1/4 cup packed fresh parsley
- 1/4 cup ground flax
- 1/4 cup breadcrumbs
- 1/2 tsp ground cumin
- 1/4 tsp red pepper flakes, optional
- 1/2 tsp fine grain sea salt, or to taste
Directions
- If cooking chickpeas from scratch soak overnight (or for 8 hours) and then follow these directions for cooking. Alternatively, use 2 & 1/4 cup canned chickpeas. Note: A reader suggests mashing the canned chickpeas (if using) with a potato masher instead of processing them. This will prevent them from forming a paste.
- In a food processor, with the processor running, drop in 3 garlic cloves to mince. Now add most of the chickpeas (reserving about 1/4 cup to stir in later), and process a few seconds to chop. Now add the onion, lemon juice, and herbs. Process until just combined, being careful not to over-process. You want to leave texture. Preheat a large skillet over medium-high heat.
- Scoop the mixture into a large bowl. Stir in the ground flax, breadcrumbs, cumin, reserved chickpeas, and salt and pepper to taste. Shape into patties, about 1/4 cup each and really pack the dough in tightly so it holds together.
- Grease pre-heated skillet with cooking oil and then cook the patties on medium-high heat for about 5 minutes on each side, or until golden. For the salad: Add chopped tomato, red onion, a drizzle of hot sauce, cucumbers, falafel, and my Lightened Up Lemon Tahini Dressing.
![IMG_2406 IMG_2406](/wp-content/uploads/2012/07/IMG_2406.jpg)
Have you ever discovered a hobby that seemed to come out of nowhere and now you can’t imagine life without it?
Or are you bored with your current hobbies and looking to try something new?
I’ve actually never tried falafel before! I have all of the ingredients on hand to make this, so I am giving it a try ASAP!
Falafels are one of my all-time favorite foods. I love them so much and always get them when I go to Pita Pit. I’m really excited to have your recipe to make them at home! I have a question for you – do you have any veggie burger recipes you would recommend for kids? Sometimes the flavors can be strong and the processed ones have so much sodium. I’m looking for a recipe to try for my little ones. Have a great day, Angela!
You might be able to adapt my spicy chickpea burgers (leave out spices & use a mild BBQ sauce)? http://ohsheglows.com/recipage/?recipe_id=6027999 If veggies are an issue, maybe process the mixture so the veggies are more hidden.
Thanks Angela! That is a great idea :)
Thank you for this great recipe! I can’t wait to try it out! Also, I wanted to thank you for the food photography tips. I’m brand new at food blogging (summertimedaffodily.blogspot) and have been perplexed with how to make food in a picture look as delicious in a photo as it does in person! :)
I didn’t see any guys commenting around here, so just wanted to thanks for the recipe. Ground flax is not very common here… maybe I{ll try with ground nuts :)
Would love to see more men commenting! :) Thanks Dennis, I hope you enjoy it.
I loved reading your post. And, I can tell, you’ve come a long way, and your passion shows. I almost jumped out of my seat that picture of the falafels in the pan looks amazing! Can’t wait to try it!
Thank you Cindy, I’m glad to hear that. :)
I love falafel. Photography is also an unexpected hobby for me. I like food photography because you have complete control over what goes in the photo, down to the arrangement and the background color, sort of like painting a picture. And the kitchen mess (my “real” kitchen also frequently looks like yours) stays out!
I love that these falafels aren’t deep fried! Your photographs are always so beautiful. Thanks for showing us some “behind the scenes” info and tips!
Angela: I went to BlogHer Food about a month ago & went to a great session on food photography. The presenters both have blogs w/ excellent food photography. You can see a recap of their presentation here: http://www.dessertsforbreakfast.com/2012/06/current-food-photography-styles-and.html. I too, have fallen in love with my camera (my husband gets a bit jealous of all the time I spend with it). It’s fun to experiment with backgrounds, aperature, lighting. For myself, I won’t take pictures of food unless it’s in natural lighting. I just can’t bear the sight of my food under the flash, but that’s just me :).
Thank you for the link! I will def. check it out.
I agree about natural light…it’s easily one of the best ways to improve a photo.
No problem, I always appreciate learning from people who really know their stuff. I’m glad they were so kind to share their expertise. Yes, natural light is an amazing thing. No replacement for it.
These look great! Quick questions – did you use fresh herbs or already dried?
I used fresh herbs…I’ll clarify in the recipe!
i love photography too and wish i took more time (and space!) to really get a great collection of props…it’s amazing how you can take something from good to great with perfect lighting and props!
I’ve been looking for a good falafel recipe! I’ll definitely try it! It looks amazing :)
I had much the same process, discovering food photography. I was interested in photography prior to food blogging, but hadn’t really taken food pictures before. It’s a completely different from other kinds of photography, and there is so much to learn! I think the key is to never stop playing.
Also, those falafels have me lickin’ my chops – I haven’t had middle eastern food in a while, and my belly is saying it’s about time!!
You always take such beautiful pictures!! And I love falafels, and can’t wait to try your twist on them! :)
Well, definitely my blog ~ the writing, the recipe creation and the photography have all become a passion of mine over the past 18 months. It’s a great creative outlet and I find so much fulfillment and joy out of doing it — more than I ever imagined really! I also just started weight training as part of my exercise plan. I was scared to death to start it and really, really intimidated and now I can’t believe how much I love it! I actually make a workout plan each week and look forward to every single workout!
Hey… a hobby I couldn’t imagine my life without now.. is something called
GEOCACHING….. a group of our friends have recently discovered it…been going it since April 2012 and have already found over 160 in my area of the city where I live….
www.geocaching.com GIVES you all the information and questions you would have answered… it is LITERALLY addicting and SOO MUCH FUN :) Check it out… I think you and Eric would like it…
Hi Angela
Love your blog!
I think the traditional Falafel recipe calls for soaking the chickpeas for ~24 hours and then just putting them in the blender with the rest of the Ingredients… (no cooking…)
if you are worried about them falling apart… put the blended mix in the fridge for 2 hours!
;-)
yes, I’ve seen those recipes too…should try that method sometime!
As a vegetarian, avid cook, & foodie, i have made falafel a dozen times. I have found through trial & error that the key is to use falafel that have NOT ever been boiled. The texture and flavor of falafel made with canned or boiled chicpeas is too mushy and the mixture doesn’t hold together, making it necessary to add unusual falafel ingredients such as flour, breadcrumbs and eggs. Give it a try using soaked chicpeas and blending them… this will give you a great crunchy falafel that holds together, is soft in the middle, and has a perfect nutty flavor!
I like this idea, but that would mean longer cooking time for the raw chickpeas, correct?
I can really relate to this post. As a new blogger, I want my photos to be beautiful and captivating and interesting, but at the same time – especially with cooking – it’s like, uhg I just want to get this over with! I know I need to purchase a new camera and learn about photography more and it is definitely intimidating, but the prospect of actually being good at it and being able to learn a new skill that can be used in many ways (not just blogging) is very exciting!
This falafel recipe looks scrumptious! The man and I are trying to go on a diet and this is the perfect alternative to the traditional version! Thanks for sharing!
The tomato looks sooo good in the pictures! YUM!
1. I love that you shared what your “real” kitchen looks like :-) Mine too after any sort of food creating :-)
2. I love falafel and so do my kids. I havent’ made them be vegan but I won’t make two dinners either ;-)
3. i think this will be thursdays dinner :-)
Your falafels are making my mouth water and it’s only 8:00 in the morning. I’m definitely going to make this recipe.