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.
Mini-mezze. OK, 2 items only… Well that should be 3. I have to confess what happened to the third.
Ah la la… In the name of culinary science, I tried to cook falafels in the waffle maker. Verdict : FAIL !
Oh they did cook, but they were glued there and split in 2. I had to eat directly from the molds.
Back to tabouleh. This is the Lebanese style. Far away from its remote French cousin.
Made with bulgur and all the herbs I had to use or lose. I though I had lots of herbs but I could have used 3 times more.
Bulgur takes longer than couscous to rehydrate.
It’s crunchy and solid under the teeth, delicately fresh and fragrant.
Served with a veggie mix, chick peas, favas, red paprika, seasoned with mace.