Tag Archives: chickpeas

Homemade Falafel and A Garlic Smörgåsbord

Last weekend, Lindi and I hosted a guest for dinner and I happened to be in the mood to cook up a storm (I love rainy Sundays for that!).  Because of our limited refrigerator resources and the fact that we’re trying to eat down our pantry, I chose a mix of Mediterranean, Middle Eastern, and Indian dishes with an overall theme of GARLIC!

Menu:
Spicy falafels
Baba Ganush
Garlic naan
Tomato and cucumber salad
Tahini yogurt sauce

1. Falafel
This recipe was based on Julie Negrin’s creation featured in her fabulous cookbook Easy Meals to Cook with Kids. I don’t have children, but I can tell you that every single recipe in that book is a winner. Everyone should have a copy in their cookbook arsenal!

Ingredients (adapted from Easy Meals to Cook with Kids)
2 cans chickpeas, rinsed and drained
1 small onion, diced
1 small red potato, chopped, boiled until tender, and drained
2 tbsp flour
2 tsp. salt
2 tbsp. bread crumbs
2 tbsp. olive oil
2 tsp. corriander
1 tsp. cumin
1/4 cup parsley, chopped
1 tsp. baking powder
4 cloves garlic, diced
1 tbsp. red pepper flakes
1 tsp. smoked paprika

1. Preheat your oven to 375*. Place chickpeas in a large bowl and mash with a potato masher or the back of a heavy fork (this takes a little elbow grease!). Add in boiled potatoes and mash.
2. Add the rest of the ingredients and thoroughly stir everything together.

3. Roll into golf ball-sized balls then gently flatten them with the palm of your hand.

5.  Line baking sheets with aluminum foil and lightly oil. Place falafels on the baking sheets and drizzle with a little extra virgin olive oil. Bake for 15 minutes, flip the falafels over and bake for another 15 minutes, or until they are browned.

2. Baba Ganush

Ingredients
1 large eggplant
1 lemon
2 Garlic cloves, minced
1/2 tsp Salt
1/2 Cup of Tahini
parsley for garnish
olive oil & paprika for garnish

1. Preheat oven to 400*
2. Poke a bunch of holes in the eggplant with a fork and rub a bit of extra virgin olive oil on the surface.
3. Stick the eggplant on a baking sheet and bake in the oven until the skin is withered. It took about 40 minutes for mine to do this, but I have an old oven, so yours might take considerable less time — just keep an eye on it.

THIS:

Should turn into THIS:

4. Take the eggplant out of the oven and let it sit until it’s cool enough to handle.
5. Cut the eggplant open and scoop out the insides (you can throw away the skin).

6.  Place the insides of the eggplant and the rest of the ingredients into a blender or food processor. Blend until smooth (if mixture is too thick, you might need to add a dash of water).
7.  Serve on a plate or bowl and garnish with parsley, paprika, and a drizzle of olive oil.

3. Garlic Naan

4. Tomato & Cucumber Salad

Ingredients:
2 cups cherry tomatoes, halved
1 small cucumber, halved
1 tsp. sea salt
1 tsp. freshly ground pepper

1.  Add all ingredients into a small bowl and chill for at least 15 minutes.

5. Tahini & Yogurt Sauce

Ingredients:
1 cup yogurt (I used my homemade yogurt, which is always in the house!)
2 tbsp. tahini
2 cloves garlic, minced
2 tsp. onion powder
Handful of parsley, chopped

1. Combine all ingredients in a small bowl and mix by hand
2. Refrigerate for at least 20 minutes before serving.

All together:

This was a lovely and light dinner; well worth the effort!

What’s your favorite dish to serve at dinner parties?

 

Don’t forget to join the new Facebook Page!

Advertisements

A Homemade Indian Feast

chiclpeas

I was craving Indian food tonight, so I decided to make my own. I was going for Chana Masala, and looked up the recipe here but, as I often do, I end up just roughly following the recipe and adding in some more vegetables for a boost in vitamins.

COCONUT RICE
1 c. brown jasmine rice
1 c. coconut milk
1 c. water
1 tsp. olive oil

1. Throw everything in a rice cooker, and press ON.
2. Wait for the rice cooker to turn off and eat!
…..I can’t cook rice on the  stove top for the life of me, so you won’t get the recipe here!

CHANA MASALA
2 small onions, diced
1 can diced tomatoes
1 tbsp coconut oil
3 handfuls spinach, washed
2 cans chickpeas
dash of coriander
dash of tumeric
dash of garam masala
dash of curry powder
dash of ground cumin

1. Saute onions in coconut oil

2. Add tomatoes, chickpeas, and spices. Mix so everything is thoroughly coated. Let simmer for about 7 minutes.

3. Add spinach and stir together until spinach is wilted.


Plate up and serve with the coconut rice and some protein; grilled chicken, tofu, or even some extra veggies.

Do you always follow recipes to a T, or do you like to freestyle, like me?