Falafel Burger with Taratour Sauce

In an attempt to make a burger that was both "fake and fancy" I settled on the falafel burgers from Rebar.

However, there were a number of setbacks:

• I forgot to buy chickpeas when I went to the grocery store. Without chickpeas, these would be breadcrumbs, tahini, onions and spices. So I had to go back.
• The recipe says to roast bulghur and then grind it into a powder in your spice grinder. Apparently me and my mortar and pestle are not as powerful as an electronic device(!).
• I was lacking breadcrumbs so I crossed my fingers and used one cup instead of two.

In spite of these mishaps, the burgers turned out great. So did the taratour sauce. What I gathered from Wikipedia is that taratour is a Turkish word that means "has tahini in it" - which this sauce does - plus miso and chipotle and lemon juice, making it a great topping.

Green Rice

Green rice: it's not just what happens if you forget about the rice in the fridge.

This recipe is from Rebar: The Modern Food Cookbook. Everything I've made from this cookbook has tasted incredible and most recipes are enjoyably complex. The green rice is very simple though.

All you do is liquify three bunches of greens: spinach, cilantro and italian parsley. Then cook one small onion and mince a couple of cloves of garlic. Combine everything with jasmine rice and cook the rice with the normal amount of water, minus the amount you used to liquify the greens.

It's great with Mexican food (this week I ate it with ancho lime tofu and roasted sweet potatoes with barbeque sauce) but it's also just a tasty way to incorporate more greens into your diet.