{recipe} Chickpea Tabouli, Keftedes (Greek meatballs) & Pita

This is my 3pickles version of tabouli. Simple, tasty and easy to make from ingredients found in the pantry & garden.

Just toss together, finely chopped parsley, halved or quartered cherry tomatoes, chopped red onion, finely chopped mint & a tin of drained chickpeas. Season with salt and dress with extra virgin olive oil and freshly squeezed lemon juice. I like to let the flavours develop for a bit before serving.

 I love this salad with Greek Meatballs (keftedes), wrapped in homemade pita bread, then drizzled with Tzatziki or yoghurt and some sweet chilli sauce.

To make the pita bread, just use my Farmer's bread recipe, found here. Instead of placing dough in a bread tin, divide into 8 portions, roll flat onto a floured surface and "dry" pan fry (or use BBQ hotplate). The bread will puff up after about 30 seconds, flip over and continue to cook the other side. Easy.

To make the meatballs, combine beef  or lamb mince, finely chopped onion, finely chopped parsley, crushed garlic, a dollop of tomato paste, an egg, breadcrumbs and about 1/2 teaspoon of bicarbonate of soda. Season with salt & pepper if you like. Roll into little meatballs (about one heaped tablespoon of meat mixture each). Place meatballs on a plate ,cover with clingwrap and leave in the fridge for at least half an hour to set (so they don't fall apart when you cook them). Shallow fry (I like to use rice bran oil), or if your really good you can place them on non stick baking paper and bake in a moderate oven till done.

Till next time.........

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