Transforming a bowl of freshly boiled chick peas into 3 dishes.
Falafels. It’s better to make them from raw chick peas, but I’ve mashed boiled ones with a little potato starch for binding, added randomly spices, mint, lemon balm, and the brown thing is the ground of sobacha.
Chickpeas in a tomato tabouleh with… what was in the fridge, sweet corn, ninniku no me (garlic stalks), bell pepper, green soy beans, mint too. And harissa.
Served with salad spinach.
Chick peas with lemon juice and lots of tahini (sesame paste) to make a creamy hummus. It’s a sauce for the falafels.
Too hot to cook… Let’s just mix, wait and eat. Taboulé is the king of Summer.
Or couscous ? Both. To make bulgur green tabouleh (click here).
For the couscous, I simply mix all the veggies, dressing (lemon juice, olive oil, salt, pepper, minced onion and garlic) to the dry grain. I complete liquid with water (for 1 cup of grain, 2 of liquid). I let at least 2 hours in the fridge.
Turmeric, raisins, red bell pepper, chick peas, herbs.
Tomato paste, chick peas, sweet corn, green bell peppers, herbs.
Lots of fresh herbs. All the herbs I had that day (parsley, oregano, mint and a little lemon balm).