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teaspoon grated lemon zest
juice of 1/2 lemon
a dash or two of cayenne pepper (optional)
1/4 cup extra-virgin olive oil salt and black pepper
    For the Falafel: Place the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight or at least several hours.
    Drain and rinse the chickpeas, and transfer to a food processor along with the remaining falafel ingredients. Process until the mixture is grainy but not a paste. You want a texture similar to bottled minced garlic. Refrigerate the mixture for at least 2 hours. This helps the falafels hold together during baking.
    Preheat the oven to 350°F. Divide the chickpea mixture among 24 mini muffin cups, making sure to firmly pack each muffin mold to ensure they hold together during cooking. Bake until set and golden on top, about 20 minutes. Let cool for 5 minutes before unmolding.
    For the Hummus: Bring a large pot of salted water to a boil and fill a large bowl with ice water. Add the asparagus to the pot, return the water to boil, and cook until the asparagus is tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to the ice water and let sit for 5 minutes. This helps keep the asparagus bright green and prevents it from going mushy. Add
the edamame to the pot of boiling water, return to a boil, and cook until the beans are tender, about 5 minutes. Drain and transfer the edamame to a food processor. Drain the asparagus well, pat dry with a paper towel, and add to the food processor along with the garlic, tahini, lemon zest, lemon juice, cayenne pepper, if using, and salt and black pepper to taste. Blend until the asparagus is broken down. With the processor running, pour in the olive oil through the feed tube and process until smooth and the asparagus is no longer fibrous, 1 to 2 minutes. Add more oil if needed to reach the desired consistency. Serve with the falafels.

PANCETTA CUPS WITH FIG JAM
    Pancetta is Italian bacon that’s cured with salt, but not smoked. Most well-stocked deli counters now carry it. Look for pancetta that comes in a cylinder (sausage) shape, which will make perfect-size rounds when sliced. But request that your pancetta is not sliced paper thin so it can be stuffed into the muffin molds without falling apart. Serves 6 to 12 G
    4 ounces chopped dried Mission figs (about 1 cup)
3/4 cup apple cider
2 tablespoons honey
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice
24 slices pancetta (not paper-thin)
    In a medium saucepan over high heat, bring the figs and apple cider to a boil. Reduce the heat to medium-low and simmer, covered, for 15 minutes. Transfer the figs and cider to a blender or food processor along with the honey, cinnamon, and lemon juice, and puree until smooth.
    Snugly fit the slices of pancetta into 24 mini muffin cups. It’s OK if the pancetta does not cover the cups entirely. Place the tin in a cold oven, turn the heat to 400°F, and bake until crispy, about 12 minutes. Let cool for several minutes before carefully unmolding, then place the cups directly on a wire rack lined with a paper towel to cool completely. Fill the cooled pancetta cups with the fig jam.

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    PANCETTA CUPS WITH FIG JAM, page 56

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    BITT Y BURGERS, page 58

BITTY BURGERS
    If any appetizer in this book is going to impress, it’s gotta be these darlings. Have all the components ready when the cooked meat comes out of the oven to make assembly a breeze and to ensure you’re serving them warm. These tend to be two bites, so serve with cocktail napkins. Serves 12 F
    1 large egg
1 pound lean ground beef or other red meat
1/4 cup bread crumbs
1 tablespoon grainy or Dijon mustard
2 teaspoons fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/2 cup shredded cheddar cheese (about 2 ounces)
4 whole-grain pocket pitas
1/2 cup roasted red pepper, sliced into 1-inch pieces
1/2 cup baby spinach or other green, sliced into 1-inch pieces
    Preheat the oven to 375°F. In a large