In a Pickle, Epilogue

The chick pea salad is gone and what’s left of the pickled red onions is fetchingly in a mason jar, evoking the days when our ancestors “put up”:

I combined both dishes in my Saturday lunch, having made falafel for Pandagirl and I.  Falafel is a ball or patty made from ground chickpeas and/or fava beans. Falafel is usually served in a pita pocket, or wrapped in a flatbread, and served with salads, pickled vegetables (!) and drizzled with hot or tahini-based sauce.

The Moosewood Cookbook has a recipe for making your own, but I just buy the boxed mix, to which you add water, let sit, and then shape into patties and fry.  I put two on a bun for Panda with ranch dressing, lettuce and tomato:

But for myself I constructed a salad with the ginger chickpeas on the bottom, with the falafel next and then topped with the red onions:

I did the same for today’s lunch but instead of falafel, I piled on the leftover half of skirt steak I took home from Croton Creek last night.  Perfection.  Happily-ever-after perfection.

This entry was posted in Eats.

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