Crispy olive chickpea bulgur fritters, creamy red pepper sundried tomato pesto and lemon basil infused zucchini ribbons – could you think of a more delicious combo? I mean, some tofu feta would have been nice, and hey, a little avocado never hurt anyone (unless someone throws it at you from the top of a seven store building, then I guess it does hurt)… but you know me and my brilliant planning, don’t you?
Like, yeah, uni is starting in less than two weeks and I’m still here forgetting stuff and being the super unorganised mess I usually am. Bless my poor little soul. How am I going to take extra credit this semester, I don’t know. I can totally see right now, what my future google searches will look like.
Can u die from too much stress?
How long can you keep rice and beans in the fridge until it goes bad?
Can u die from too much rice and beans?
Except for the fact that… I probably won’t have a laptop!!!!!!!!!!!!!! !!!!!!!!!!! (exclamation marks are meant to represent the sorrow which is now filling my poor little soul). Yep, you heard that right: this little #&@!?=%# of a #~@$¿??& I’m currently typing from has been acting up for months and, in a perfect case of perfect timing, it decided to completely break down today. Today, the day after I just arrived home from my holiday. Yes, after over two weeks of doing no work at all. Right after I spent all of my savings in a couple of unfortunate traveling incidents. YES, ten days before I gotta get back to class and basically use my laptop to do everything?????
PERFECT TIMING MATEY!
I mean, it hasn’t broken down, broken down because, as you can see, I’m still writing my post. But this absolutely despicable piece of junk has been dying all day long (fun fact: its favourite time for dying is when I’m doing something really important hahaha can I punch u) and now it won’t work unless plugged to the current and, even that way, it keeps dying on me.
Also, it took me half an hour (and I sure don’t mean this as an exaggeration) to even start Photoshop. AND IT WOULDN’T EVEN WORK. So yes, today we’re dealing with pretty sucky pics today and I hope you’ll forgive me. But, on the bright side, these chickpea fritters are so delicious that I don’t think you’ll mind.
Anyway! Enough complaining for now, my friends. I wish I could be sharing my holiday pics with you all and like, you know, sharing alllll those good moments with y’all, but I have to send this laptop to the laptop-doctor in like twenty minutes so I have to be real quick today.
Sooooooooo. Let me tell you about this savoury wonder, shall I?
If you guys like Mediterranean food, this bowl is for you. And, if you’re all weird and picky and don’t like Mediterranean food (why u WHY), there’s a high chance that this bowl is also for you because: who on Earth doesn’t enjoy crispy balls of chickpea goodness???? And things which come in bowls???? ??? ???????? ?????
Also, how good is sundried tomato pesto?? Well, if you think it’s awesome (I hope you do, otherwise I don’t think we can be friends because I have a hard time trusting people who don’t like pesto, like, m8 what’s next? You don’t like Harry Potter either? Your dog didn’t love you? WHAT’S WRONG WITH YOU), wait till you try this roasted pepper version. With some pecans added for some extra kick and some basil too. Oooohhh yeah. This is the stuff I do like.
Then we have zoodles! And I’m not even the biggest fan of zoodles (who wants zoodles when spaghetti exists, that’s the question), but they sure change my mind when they’re dressed in a delish lemon basil marinade. Also, the garden is being crazy this year and we have like three million of zucchinis waiting to be used so, it’s not as if I had a saying in all of this you know.
Last but not least we have cucumber slices. Don’t ask me why but I’m like, obsessed with cucumbers. Like these “an apple a day” people but with cucumbers. I need to get my daily fixing or I get craky. I cannot eat salads without them (what a joke they are) and I’m actually munching on one as I type. And yes, I do realise this sounds all bad and stuff and that we have kids reading so I’m going to stop here BUT don’t dare deny me that cucumbers aren’t the most perfect vegetable that mother earth has blessed us with. So crisp, so fresh, so perfect!!!!!!!
Mix everything in a bowl and boom, you’ve reached lunch perfection. Or dinner perfection, that’s your call. I mean, I’m so not going to judge you if you decide to have this for breakfast, lunch and dinner for the next seventeen years. Because this, my friend, is so good that it’s actually what every sane person would do.
- 70 grams wheat bulgur
- 250 grams water
- 400 grams cooked chickpeas
- 1 flax egg
- 15 grams polenta
- 1/2 onion
- 3-4 garlic cloves
- 1/4 of a medium red pepper
- 1/4 cup chopped olives
- a handful of fresh parsley
- 1/2 tsp. smoked paprika
- salt & pepper to taste
- 15 grams sundried tomatoes
- 100 grams roasted red peppers
- 10 grams almonds
- 5 grams pecans
- 2-3 garlic cloves
- a handful of fresh basil
- 30 grams extra virgin olive oil
- a dash of smoked paprika
- 1-2 tbsp. of the liquid from the roasted peppers jar (optional, add if mixture is hard to blend)
- 1 zucchini
- 1 tsp. extra virgin olive oil
- juice from 1/2 lemon
- a small handful of fresh basil
- Cucumber, hemp seeds, almonds, etc...
- Cook bulgur in a medium saucepan until fluffly. This will take about 10-15 minutes on medium heat.
- Chop garlic, onion, pepper and olives into small bits
- Heat some oil in a pan and when it's warm, add the minced garlic, onion and pepper bits.
- Sautee until golden and fragant.
- Blend together the chickpeas, bulgur, onion mixture, polenta and seasonings.
- Roll the mixture into patties and let them sit for 10 minutes before frying.
- Heat some more oil in a pan and fry the patties until crispy and golden.
- Blend the sundried tomatoes until smooth. Feel free to add the oil now so it's easier.
- Add the nuts and blend until smooth (if your blender isn't strong enough, there will be chunks but that's okay).
- Add in the roasted pepperd and extra liquid if needed and blend.
- Add seasonings and basil and blend until smooth.
- Spiralize the zucchini into noodles.
- Chop the basil leaves into really small pieces.
- Whisk together lemon juice, oil and basil in a bowl.
- Drizzle mixture over the zucchini noodles and let them sit for 15-20 minutes.
- Polenta can be subbed with corn flour (not cornstarch).
- To make the flax egg, mix 1 tbsp. of ground flax seeds with 3 tbsp. water and let it sit for 5 minutes.
- If you have roasted the peppers yourself, use extra oil instead of the liquid.
- The noodles recipe serves 1 person only. Double or triple as needed.
And have a nice day!