Bunny panisses

Panisses are chick pea based appetizers and street stall snacks from the South of France. They exist in different shapes but I guess the bunny style is rare. My recipe is also alternative. Normally you need chick pea flour that I didn’t have. So I found another way.

Soak a cup of dry chick peas. Put them in the blender with 2 tbs of olive oil. Add enough water to get a creamy sauce. Simmer on /medium low heat, stirring till you get a cooked thick paste. That takes 15 to 20 minutes. Add salt, and flavoring if you want. It has to be well dried.

Spread on cooking paper. Let cool. Put one hour or more in the fridge.

Cut and fry or stir-fry in olive oil.

Serve hot, with salt or a sauce of your choice.

Harissa for instance.

I joined white cucumbers and basil leaves. These are fried garlic chips. I fried them as I was testing my oil heat.

I also fried the cut out bits. I flavored them with that toppings.

Both were yummy.

Summer veggie couscous and pattzukis

Another simple plant-based lunch…

Cooked couscous, with turmeric, ras-el-hanout spice mix, carrot chips and sweet corn. Cherry tomatoes. Rape blossoms.

Pattzukis (azuki bean patties) and goya (bitter squash).

Add a little harissa.

2 plates for a lunch ready in 10 minutes.

Chickpeas three ways for a casual Summer lunch

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.

Pan-fried.

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.

Yuzu tabouleh and nira falafels

Chunky texture falafels, with a creamy tahini sauce. The local twist is the addition of nira (garlic chives).

Citrus flavored tabouleh. What is special is I’ve used yuzu, the Japanese citrus and different herb. That was really delicious.

Overnight soaked chickpeas pasted with some bigger chunks, littles bits of onion and chopped nira (garlic chives), salt, pepper. I thickened them with oatmeal. Pan-fried.

Home-made tahini in the blender. I’ve added salt and lemon juice to make it a creamy dip. Harissa on the side.

I slightly precooked the bulgur in water (when I have more time, I soak it one night in plenty of water instead), then added everything to the drained grain. I let flavor mix overnight.