The chickpeas must be soaked overnight; you cannot subtitute canned or quik-soaked chickpeas. Serve the falafel as hors d’oeuvres or in lavash or pita bread with lettuce, chopped tomatoes or cucumbers, yogurt sauce, and Pink Pickled Turnips, if desired.

• Salt and pepper
• 12 ounces ( 2 cups) dried chickpeas, picked over and rinsed
• 10 scallions, chopped coarse
• 1 cup fresh parsley leaves
• 1 cup fresh cilantro leaves
• 6 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/8 tsp ground cinnamon
• 2 cups vegetable oil

1.Dissolve 3 tbsp salt in 4 quarts cold water in large container. Add chickpeas and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

2.Process chickpeas, scallions, parsley, cilantro, garlic, cumin, cinnamon, 1 tsp salt, and 1 tsp pepper in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Pinch off and shape chickpea mixture into 2 tbsp size disks, about 1 1/2 inches wide and 1 inch thick, and place on parchment paper-lined baking sheet. (Falafel can be refrigerated for up to 2 hours.)

3. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Heat oil in 12-inch skillet over medium-high heat to 375 degrees. Fry half of falafel until deep golden brown, 2 to 3 minutes per side. Adjust burner, if necessary, to maintain oil temperature of 375 degrees. Using slotted spoon, transfer falafel to prepared sheet and keep warm in oven. Return oil to 375 degrees and repeat with remaining falafel. Serve.

HAM STEAK WITH RED- EYE GRAVY 

SERVES 4

Pat the ham steak dry before cooking so it will brown well. Before pouring the gravy over the ham in step 3, discard any accumulated juices on the platter, as they will make the gravy too salty.

1 (1 1/4- pound) bone in ham steak 

Pepper

2 slices bacon 

2 tbsp finely chopped onion 

1 tsp all purpose  flour 

 1 1/2 cups chicken broth 

1 tbsp maple syrup 

3 tbsp unsalted butter , cut into 3 pieces and chilled 

2 tsp instant espresso powder 

1. Pat ham dry with paper towels and season with pepper. Cook bacon in 12- inch skillet over medium heat until crispy, about 5 minutes. Remove bacon from skillet ( leaving bacon fat behind) and reserve for another use. Add ham to skillet with bacon fat and cook until well browned  on first side, about 5 minutes. Flip ham and cook on second side until lightly browned, about 2 minutes. Transfer ham to platter and tent with aluminum foil.
2. Add onion to now empty- skillet and cook until just beginning to brown, about 1 minute. Stir in flour and cook for 15 seconds. Whisk in broth and maple syrup ,scraping up any browned bits. Bring to simmer and cook until mixture is reduced to 3/4 cup and slightly thickened, 5 to 7 minutes.
3. Off heat, whisk in butter and espresso powder. Season with pepper to taste. Discard any accumulated ham juices kn platter. Carve ham into 4 equal  portions. Pour red eye gravy over ham. 

SERVE.

ACTIVE: 25 min/ TOTAL: 25 min/ SERVES: 4

Kosher salt

12 ounces fresh linguine

6 slices bacon, cut into 1/2-inch pieces

3 cups cherry or grape tomatoes

1 shallot, thinly sliced

2 large eggs

1/3 cup grated parmesan or pecorino romano cheese, plus more for topping

1 tsp finely grated lemon zest

Freshly ground pepper

1 cup fresh basil, torn

1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain the pasta; set aside.
2. Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes.Pour off all but 2 tbsp of the drippings from the skillet.
3. Whisk the eggs, cheese, lemon zest and 1 tsp pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside.
4. Reduce the under the skillet to medium low. Add the pasta and toss well. Slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper.