www.robert-pace.com

Tonight I made from scratch, falafels and limeade.

We decided to try Plantain major with our falafel’s. They are an underrated wild edible.

I started with one pound (454g) of dried chickpeas to which I soaked overnight in eight cups of water. Eight hours later I washed, rinsed, and drained the chickpeas and put them in a crockpot, to which I added six cups of water and set to High. Roughly three hours later I turned the crockpot off and allowed the chickpeas to rest for an hour.

To a food processor I added the drained cooked chickpeas, three cloves of garlic (smashed), one medium onion (diced), one jalapeno pepper, six slices wheat bread, one teaspoon ground cumin, one quarter to one half cup seasoned italian breadcrumbs. Blend til completely smooth and uniform.

Remove from the food processor and roll the mixture into walnut shaped balls. Roll each ball through a beaten egg and then through seasoned italian breadcrumbs. Deep fry the falafel’s in your choice of oil at 180°C (350°F) for two to three minutes.

Line up three of these falafel’s onto a flour tortilla along with lettuce (or spinach or rocket, etc), tomato slices, cucumber slices, and drizzle with yoghurt or ranch dressing, and enjoy!

On another note (no pun intended), I really am enjoying the swedish band Garmarna’s album Hildegard von Bingen, something about swedish lyrics and the sound of a hurdygurdy which pleases me.