For the pasta:
In food processor or by hand, mix the flour, tarragon puree, and mint puree. Add 1 teaspoon salt, the beaten egg, and oil. Mix until the dough feels silky.
Wrap in plastic wrap
and let sit for 1/2 hour. Roll the pasta out to setting number 4 on your pasta roller. You might need to add extra flour if the dough
feels sticky. Cut each slab of pasta
dough into 1/8-inch strands. Sprinkle with semolina flour and let dry out.
For the yogurt sauce:
In a blender
mix the yogurt and saffron
For the spice mix:
Add the ground cumin, coriander, parsley, granulated garlic, chile powder
, granulated onion, sumac, za'atar, allspice, red chile pepper, and pepper to a container with a tight fitting lid and store for up to 6 months.
For the falafel balls:
the chickpeas, cilantro
, parsley, red onion, garlic, spice mix, 1/2 tablespoon salt, and baking soda together in a food processor
until the chickpeas are small pebbles.
Roll the mixture into little balls about the size of a large marble - smaller than a golf ball, bigger than a large marble, roughly.
For the pickled red onions:
Mix the red onion with 1/2 tablespoon salt and 2 tablespoons lime
juice. Let sit for 2 hours and then massage the onions until they feel soft. Rinse onions
under cold water. Mix again with the remaining 1/2 tablespoon salt and 2 tablespoons lime juice. After sitting for 24 hours it will be ready to use.
For the squash blossoms relish:
Heat the sugar
, salt and vinegar until the mixture reaches a low boil. Let cool. Pour over the blossoms and let it sit until the blossoms have softened.
For the preserved zucchini:
Soften the zucchini with 1/4 cup salt for 1 hour. Rinse the zucchini. Blend the garlic and olive oil
. Heat the oil mixture to a soft boil. Add the sugar and vinegar to the mixture and return it to a boil. Turn off the mixture and let cool down to a warm temperature. Put the zucchini, tarragon, and mint
into a quart container and pour the warm oil to completely cover. Let the container sit in the refrigerator for at least 1 day.
For the relish:
Heat a grill and lightly grease
the zucchini until grill lines and char
marks have formed. Dice
the grilled zucchini. Chop squash blossoms
. Mix the blossoms and the zucchini together.
Either in a dehydrator, or an oven on its lowest setting, make 2-inch flat rounds with the grated zucchini
. Let it dry for at least 4 hours. Dry until satisfied with firmness.
Zucchini ribbons and serving:
Using a spiral machine or mandoline
, make a very long, thin strip of zucchini. In a pan over medium heat add 2 tablespoons oil and garlic. Add the yogurt
sauce and water to thin out to desired consistency. Add the zucchini ribbons. In a boiling pot of water add 1/2 the pasta. Cook for 2 minutes, remove with slotted spoon and then add to the yogurt sauce. Mix all together and then divide evenly among 4 plates.
In another pan heat the rest of the oil over medium-high heat and then add the 12 falafel balls. Cook for 5 minutes. Place 3 falafel balls into each bowl. Place 3 tablespoons of the zucchini relish on top of each pasta. Set a zucchini chip on top of the relish and sprinkle with the pickled red onions.