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| Chickpeas soaked over-night |
Soaking beans takes so freaking long. You're lucky to manage the successful execution of a plot to buy, soak and prepare beans in a 48-hour period. So, it's never a question of not soaking enough beans (could you imagine how frustrating that would be ??), but frequently of having soaked too many. Such was the case the morning after a kilo of dry chickpeas had been sitting under water on my kitchen counter.
Though preparation might be time consuming, it shouldn't be too much of an effort to figure out what to do with freshly cooked beans. Especially chickpeas -- hot, just-cooked chickpeas are so light and nutty, they don't need more than some olive oil, crunchy sea-salt and a fork and it's magic in a bowl.
(In case you missed it, that was recipe idea number one.)
Crunchy Falafel
The recipe this is based on the one from The Hummus Blog, though I doubled it, added some extra seasoning and omitted the bread crumbs. I think the falafel mix came out softer than it might with the bread, but for me this wasn't a problem because I found small patties easier to cook (with less oil) than balls (hehe "balls" ...). I listed a few examples of garnishes from all over but anyone with other ideas is more than welcome to comment.
