Melt 2 teaspoons of butter on a frying pan adding a teaspoon of wheat flour at the same time. Stir until it turns into a bright roux . As soon as it begins to change color to beige, pour a previously prepared sweet cream with one beaten egg yolk, a pinch of salt and 150 ml of water.
Now, do everything quickly. Reduce the heat to a minimum. Pour the prepared liquid and mix the sauce quickly so that the egg yolk thickens, but does not become scrambled eggs. Add the grated skin of 1 lemon and lemon juice, a pinch of sugar, salt and Curcuma to emphasize the yellow color of the sauce. Put the rolls into the sauce to heat them up.

Put chickpeas into a saucepan and cook it until tender. Next, mash it thoroughly and add the frozen parsley. Add salt, pepper and about 3 tablespoons of olive oil and mix again.

Spread the chickpeas purée on a plate at a height of 1 to 1.5 cm. Then put sliced rolls and pour the sauce on them.

We recommend currant lemonade, to which you need 500 g of blackcurrant, 3 lemons and 150 g of sugar per 1.5 liters of water.

Enjoy your meal!