I screwed up the Hollandaise sauce, though, which created an emergency situation, obviously. But of course I'm real fine in an emergency.
And really, it was pretty delicious. My falafel was a little too crumbly, and could have been thinner, but overall I think with some tweaking this assembly could be a keeper. The Hollandaise was really nice, the creme fraiche making it tangy and smooth.
Here's what I did:
1/2 cup creme fraiche
1 egg yolk
1 Tablespoon melted butter
dash of Worcestershire sauce
Optional: if you haven't used all your lemons ruining your Hollandaise, add a teaspoon of fresh juice. Otherwise, the creme will give you the tang you need.
With a fork or small whisk, whip the yolk into the creme, then the butter, then the lemon juice and Worcestershire.
Warm the mixture in a small dish set over warm water, stirring frequently.