The Secret Recipe Club is an event that pairs two food bloggers in secret. Once we get our “assignment”, we have about 3 weeks to browse through the site, choose a recipe from it, cook and blog about it at midnight of Reveal Monday. I’ve been a member for a long time, but I still remember exactly how it felt when I joined. Those “newbie” feelings, never quite sure if your write-up, photos, chosen recipe were good enough. I got to know amazing food blogs through the SRC, and that is a bonus like no other. Long before I joined the club, I was a faithful follower of a very unique blog, called Chef in Disguise. At some point in the not too distant past, Sawsan, the hostess of that site, joined The Secret Recipe Club, and when I learned about that, my heart missed a beat, out of pure thrill. And then it missed another beat, from disappointment. Disappointment because she was not in my group. At that time there were four different groups. I was part of Group D, she was placed in Group A. Bummer. But it so happens that major changes took place, instead of four separate groups we now have three, bloggers moved around, and voilà: I found myself sitting in Group A.  But, what’s even better, today I have the greatest honor and pleasure of cooking from her site.  Those are incredibly big shoes to fill, Sawsan is an outstanding cook, photographer, and writer. But having interacted with her over many years through emails and comments I also know she is an amazing human being. Kind, generous, loving, devoted to her family, friends, profession, and culture. Through her blog, I learned so much more than cooking. Just to offer you a very small but representative example: in this post she explains Ramadan and does so in a beautiful, profound and touching way.  But that’s just one example. Sawsan’s mission is to open her kitchen and home to people all over the world. You’ll find stories of her family as she grew up, stories of her kids adventures in school or how they are all dealing with moving from Jordan to UAE.  You will also find recipes ranging from straightforward to incredibly sophisticated. There is simply nothing she won’t try and then excel at. You don’t believe me? Take a look at this cake she made for her son. Or this one for her daughter. And when she does this type of challenging projects, she makes sure that anyone can follow her steps, by writing very detailed tutorials.  These “how to” posts are amazing sources of information, a bit like having a teacher holding your hand.

As usual, I like to make a list of the recipes that I considered for this Reveal Day. From Chef in Disguise, my list was a mile long, but I will take a minimalist approach: Pão de Queijo (because I was thrilled to see her making a typical Brazilian concoction),  Date Bread Rings, Cheese and Anise Flat Bread,  Mille-feuille for home-made Napoleon, Braided Date Bread (almost made this one…), Lavender Chicken, Pavlova (always wanted to give this one a try), Kabsa (irresistible rice and meat concoction from the Arabian gulf).  But I also want to offer you four examples of tutorials that are a must-read: How to make Labneh Cheese How to make Feta Cheese…  How to make mozzarella and armenian string cheese… and another one very dear to my heart: Sourdough starter 101: how to create your sourdough starter from scratch.

So, what did I pick? For starters, Falafel. Not an easy choice, because a couple of years ago I had an epic disaster in the kitchen attempting to make them. Our dear friend Cindy had traveled all the way from Oklahoma to visit us and one of our goals was to make falafel together. Things seemed to be going well, but when we got to the part of frying them, they disintegrated in the oil, every single one of them!  It was a royal mess, we had to resort to a plan B for our dinner. I confess that when I have this type of problem with a recipe, I usually avoid attempting it again for a while (in Sally’s speak: for a while = forever).  But Sawsan’s post was my chance to do it right.  I was quite nervous about it, but here I am to report back: HUGE SUCCESS!  A personal culinary demon has been exorcised for good!

(Just when I finished editing and scheduling this post, Sawsan published a new article.
I won’t say a word about it. Because once again, she’s said it all).



(slightly adapted from Sawsan’s Chef in Disguise)

This recipe makes 35 falafel patties

500 g soaked chickpeas (measured after soaking)
125 g soaked peeled fava beans (measured after soaking)
½ cup parsley leaves (remove stems)
½ cup cilantro leaves (remove stems)
1 medium shallot
¾ teaspoons salt
¾ teaspoons ground cumin
¾ teaspoons ground coriander
½ teaspoon all spice
½ teaspoon black pepper

to add 10 minutes before cooking
¼ teaspoon baking powder
¼ teaspoon baking soda

for the tahini sauce:
2 Tablespoons of yogurt
1 tablespoon Tahini
1 teaspoon lemon juice
a dash of salt

Prepare the Falafel Mix: Soak the fava beans and the chickpeas in water in separate containers overnight. The following day drain the fava beans and the chickpeas, rinse them with fresh water. You should weigh them after soaking, and place the required amount in the bowl of a food processor. Process the grains together until smooth, remove from the processor and add the shallot, parsley, cilantro, salt, peppers, and spices to the empty processor. Process until a paste forms, add the grains back and process everything together until very smooth.  Scrape the sides of the bowl a couple of times so that  you’ll end up without large chunks of grains.  You can freeze the mixture at this point or place it in the fridge for a few days.

Ten minutes before frying, sprinkle baking soda and baking powder on the falafel mix, knead and let rest.

When ready heat 1 inch deep of cooking oil in the frying pan on medium heat. Scoop the falafel by using a specialized Falafel scoop, an ice cream scoop, or by using 2 spoons whereby you scoop the falafel paste in one, and press the other spoon against it to compact it into an oval shape. You can also use your hands to roll the falafel into balls. Drop the falafel gently into the frying pan. no more than 4-5 because if you add too many the oil will cool down and the falafel will fall apart Fry for a few minutes until the falafel turns brownish, flipping it once to brown both sides.  Take the falafel out and place it on a paper towel to get rid of excess oil.

Make the sauce: mix the Tahini sauce ingredients in a small bowl until you get the right texture, you can add a bit more water or lemon juice if necessary. Taste and adjust seasoning. Serve as a dip or spoon some over the falafel on your plate.


to print the recipe click here 


Comments: To make this wonderful recipe, you’ll need two special items. First dried, peeled fava beans (although you could use all garbanzo beans if you cannot find fava). I will add a little note here. Sawsan once offered to send me a bag of dried favas straight from Jordan, so that I could have the best possible product to make falafel from scratch!  Can you imagine? I told you she is very kind… So, for this recipe I searched for the very best product I could find through as far as reviews from customers go.  The second item, which is not mandatory, is a falafel maker. You can see what it looks like in the photo below  I advise you to buy a large one, because some available are way too small. The one I got is this model. It is described as extra-large. Trust me, you don’t want anything smaller. Of course, you can make falafel shaped with spoons or your hands, but I wanted to make sure I did a good job. Remember, it’s Sawsan’s blog I am talking about…

I made the falafel mixture two days before actually frying them.  Kept the bowl in the fridge, then kneaded the baking powder and baking soda right before cooking them, as instructed by Sawsan. To my amazement, not a single one dissolved in the oil, and the taste… out of this world delicious! I used a heavy hand with the herbs, so mine turned out a bit more green than Sawsan’s.


These tender, flavorful little morsels were perfect served with the tahini sauce…

Falafel, from Beiwtching Kitchen


And now that we got the Falafel talked about, I must share with you a bonus recipe. In part, I made it because I wanted to have a backup post in case the falafel turned into oily crumbs. But I am so glad I picked this salad, because it was one of the best things I cooked so far this year.  Grilled peaches ROCK!

Grilled Peach Salad with Lavender Dressing

(slightly modified from Sawsan’s Chef in Disguise)

for the salad:
3 cups greens (I used a spring mix)
3 tablespoons of feta crumbled, or to taste
2 peaches cut into segments

for the lavender dressing:
4 tablespoons lemon juice
5 tablespoons olive oil
1/2 teaspoon sea salt
1 teaspoon mustard
½ teaspoon dried lavender flowers
2 tablespoons balsamic vinegar (I used white balsamic)

Make the dressing: In a bowl add the lemon juice, salt, mustard ,lavender, and balsamic vinegar and whisk Slowly drizzle the olive oil while you continue whisking until you have added the entire amount.

Prepare the salad: On the grill or in a pan on the stove top, lightly grill the peach segments. In your serving plate, arrange the greens, topped with the grilled peach segments. Crumble the feta cheese on top.

Drizzle the dressing on the salad right before serving.


to print the recipe, click here


Comments: What a wonderful salad this was!  I made the dressing one hour before dinner, because I wanted to make sure the lavender taste would sip through the dressing, and I think that was a good move… I coated the grill pan very lightly with a coconut oil spray, and the peaches were done in a couple of minutes, beautiful marks all around. I allowed the slices to come to room temperature before assembling the salad. A winner, all the way!  I am definitely incorporating grilled peaches in our diet, and might even be daring and grill some fresh apricots next time, use a mixture of the two fruits…

Grilled Peach Salad, from Bewitching Kitchen

Sawsan, I cannot tell you how happy I was to get your blog to cook from! Having been a reader for so long, your place feels like home in the blogosphere…  I hope you also enjoyed your assignment this month!  Happy Reveal Day!

I invite my readers to click on the blue frog. She will take you to the collection of recipes my virtual friends prepared this month. And of course, I wish everyone in the USA a Happy 4th of July!


ONE YEAR AGO: In My Kitchen, July 2015

TWO YEARS AGO: Sous-vide Pork Chops with Roasted Poblano Butter

THREE YEARS AGO: Roasted Strawberry Buttermilk Sherbet

FOUR YEARS AGO: Amazing Ribs for the 4th of July!

FIVE YEARS AGO: Baby Back Ribs on the 4th of July

SIX YEARS AGO: Blueberry Muffins

SEVEN YEARS AGO: A Pie for your 4th of July


    • Still have to practice the pinterest thingie – I am always making little mistakes with the dimensions – and also need to pay attention to naming the picture at the end. But it’s fun and I am getting more comfortable with Picmonkey….


  1. Sally…
    I am honestly at a loss for words!
    I am the one who is honored and humbled to get to know a wonderful human being like yourself
    If there is one thing that I will eternally be grateful for in this blogging journey, it would be getting to know amazing people like yourself.. You are a rare person my friend and I truly can’t thank you enough for your friendship and for this post

    Liked by 1 person

    • Sawsan, I was counting the days for this Reveal Day, could not stand the wait… Glad you enjoyed the post, and of course you know I mean every single word… 😉 From the bottom of my heart…


  2. On a cold and busy Monday afternoon, on the other side of the world, I am literally standing up to do a slow clap for both you and Sawsan! In your wonderful and warm writing about Sawsan’s and your relationship you truly have encapsulated what blogging can be about and is in your case. Why it brings sunshine to all who walk into the realm . . . I have been ‘with Sawsan’ for years and love her blog – don’t always comment as do not bake myself and she oft does. Love her falafel and shall now peruse your version: thank you . . . and since Sawsan’s ‘today’ blog came in within five minutes of yours I better race across to the very hot Emirates to say ‘hello’!! Oh, have a happy holiday when our Monday reaches you🙂 !


  3. oh wow. What a truly lovely post and a great pair of recipes. One can never have enough falafels although I could eat a plate of this exciting peach salad quite easily. But I have to get a falafel maker now…off to hunt one down.


  4. Of course, I LOVE THIS!!!!! Sawsans blog is fabulous, so many great recipes. And your falafels look perfect, and have served as a reminder that I haven’t made any for a while…time to remedy that immediately!
    I love your falafel press – now we are falafel press twins 😀😀😀
    And the grilled peaches look really tasty, the whole salad looks great. All in all, a lovely post full of lovely ladies and lovely food xxx


    • HA! You got the falafel press too? Same one? WOW, that is too cool…. I will have to make it more often of course, to justify having it standing in my cabinet… I was hoping you would enjoy this post, and could not wait for your visit! 😉

      Liked by 1 person

      • I did enjoy it, very much! And as a result, today I have made up my falafel mix 😀😀😀 I made mine with 100% dried fava beans, coriander and dill, which I’ll oven bake – I’ll let you know how they turn out! xx

        Liked by 1 person

  5. A wonderful write up and a super recipe too – you always do justice to whoever you are assigned for SRC, and today’s post is no exception with amazing photos too! Happy Independence Day too! Karen


  6. Isn’t her blog wonderful? I love it, and have made a few of her recipes as well. Great choice, I keep meaning to try my hand at falalel, but haven’t done so yet. And to think there is a new gadget I can buy, I had no idea there was such a thing as a falalfel maker, yay!!!!


  7. I don’t know which of these two recipes looks better but I love falafel and I might actually be drooling a little over those perfect grill lines in that peach salad. OMG!


    • Some people say you should attack the failed recipes again right away, while you have the possible reasons for failure clear in mind. but… I am a wimp. So there! 😉


  8. What a lovely tribute to Sawsan – and if she gets a lot of new readers and loyal followers for her blog courtesy of this post, I won’t be the least bit surprised. I want to make both of the recipes you picked. Now my problem is deciding which one to try first. (Not a bad problem, I know.:))


  9. As I recall; we had fun, some of the pieces held together well enough to eat, and they tasted good. I made it once at home after our adventure and while not as beautiful as the ones in this post they were respectable looking. I have no recollection of what I did differently. I always have a great time when we cook together and wish we could do it more often. Miss you.


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