This weekend our friends decided to trek to the BMW international polo match between South Africa and India. I had a lovely time sipping wine (with ice in it, because when in Rome…), googling the rules for Polo and half heartedly cheering for India (as noted I was on the wine). We packed a picnic, celebrated the arrival of summer weather (oh yes, THIS is why we love it here),
stomped divots watched other people stomp divots (re: The Wine).
The day before P and I made zucchini and chickpea “falafel.” I got the idea from Whole Living (via Pinterest) but re-worked it to include tastier elements and added tzatziki (which in Turkish is pronounced ja-jeeky FYI) thanks to inspiration from all the meals we ate at my friend Tulin’s place during our Berlin years.
These tasty sandwiches include:
Zucchini and Chickpea “Falafel”
Enough for 8+
Zucchini and Chickpea Falafel:
2 Zucchinis quartered or about 14 mini Marrows with ends cut off (if you’re in South Africa)
2 cans of chickpeas, rinse and drained
1 red onion, peeled and quartered
4 cloves of garlic, peeled
1.5 cups bread crumbs, maybe more
1 large egg, whisked
1 tsp salt, more to taste
Olive oil as needed
In a food processor add chickpeas, zucchinis, onion and garlic slowly until whole mixture is processed into a paste. Mix with egg, salt and breadcrumbs. Depending on the size of your marrows/zucchinis you may need to add more breadcrumbs- the paste should become easy to mold into patties. That is key- if it’s not easy, add more crumbs. Heat up frying man to medium hot eat, pour on a little olive oil and wait till it starts shimmering. Fry patties until they turn golden brown-ish. These taste best hot, but are great picnic foods. Store in the fridge in plastic containers, wrapped in paper towels.
1.5 cups cherry tomatoes, halved of quartered, depending on their size
1/2 a red onion, chopped into tiny pieces
1 cucumber, chopped
Handful of cilantro or mint
Juice of half a lemon
Salt to taste
Mix together veggies and cilantro, add lemon juice and salt. Let sit covered in fridge for at least an hour to mix tastes.
1.5 cups greek yogurt
2 teaspoons of minced garlic
1 bunch of mint leaves, finely chopped
1 teaspoons of dried mint
Juice of half a lemmo
A bit of salt to taste
Combine and stir!
Cut in half, using half for each sandwich. If you’re not on a picnic then toast them.