Tag Archives: Chickpea

Falafels (Vegetarian, Vegan, Gluten-free, Dairy-free)

*This also offers the regular wheat version of the original recipe.

I have loved Falafels for as long as I can remember. The combination of the crispy, savoury falafel, smothered in a wrap with tahini sauce is enough to send me to heaven and back, and then back again. I haven’t eaten a falafel since I started my wheat-free diet several years ago and truthfully they always seemed terribly exotic and mysterious so I never even thought to try.

Then I bought the Canadian Living Vegetarian Collection Cookbook and there they were completely demystified. I made them last week and they were delicious. And here forthwith gluten-free falafel lovers is  your very own recipe to make this wonderful dish at home. Don’t be frightened wheat eaters, you can easily use the original recipe which calls for flour and use wheat-flour wraps or pita pockets.

One little note before you start. This recipe calls for dried chickpeas which means you have to plan ahead and soak them for at least 4 hours if not longer. You also have to refrigerate this recipe for up to two hours so this definitely isn’t a last-minute kind of meal.

I used canned chickpeas and it still worked beautifully.

Here goes:

1 cup dried chickpeas (I used 1 can)
3/4 cup chopped onion
2 tbsp chopped fresh parsely
2 cloves garlic, minced
1/2 cup gluten-free flour or 1/2 cup wheat flour
4 tsp ground cumin
2 tsp baking powder
2 tsp lemon juice
11/2 tsp salt
Vegetable oil for frying.
Thinly sliced radishes and tomatoes and shredded lettuce.

24 mini pitas or regular wheat wraps for full serving pitas. I used Food For Life Brown Rice wraps from Wholefoods for mine.

If you’re using dried chickpeas, place in bowl and pour enough cold water to cover by 1 inch. Soak for 4 hours or up to 24 hours. Drain and rinse well.

In food processor, coarsely chop chickpeas, onion, parsely and garlic for about 30 seconds. Add flour, cumin, baking powder, lemon juice and salt: pulse until blended. Shape by heaping 1 tbsp into 24 balls ; flatten to 1/2 inch thickness. Arrange in single layer on waxed paper-lined tray: refrigerate for two hours or up to 12 hours. *this part is pretty key otherwise they’re too mushy.

Pour enough oil into wok or Dutch over to come about 2 inches up the side of the pot; heat to 350 degrees using deep-fry thermometer…I don’t have one so I tested by placing a bit of the mixture in to see if it sizzled. Drop falafels in the oil in batches. Deep-fry, turning once, until golden and cooked through, 3 minutes. Drain on paper towel-lined tray. To reheat bake on greased baking sheet in 350 Degree oven (I microwaved mine) for 5 to 10 minutes.

Tahini Sauce
I made my sauce without yogurt. I simply added a little more lemon juice and a bit of water to make it less thick. Simply whisk all the ingredients together and voila!

Stuff wraps or pitas with falafels and sauce. I added shredded lettuce and tomato to ours.

The Vegetarian Collection Cookbook from Canadian Living is a great cookbook full of fabulous recipes. Check it out.

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Vij’s Black Chickpea Pakora’s – vegetarian, gluten-free and fabulous

I’ve had pakora’s before but I’ve never had fresh pakora’s and wow, are they ever delicious. I got this recipe from Vij’s At Home, Relax Honey cookbook.

The original recipe calls for 1 cup of dried black chickpeas which you soak in 3 cups of water for 6 to 10 hours. Then add 4 more cups of water, bring to a boil in a medium pot and let simmer for 40 to 50 minutes. I couldn’t find black chick peas so I used one can of regular chickpeas. I’m told that freshly cooked is a thousand times better but anyways…these were still fabulous.

My slightly amended version goes like this:

1 can chickpeas strained and rinsed
1 large cooked and peeled Russet potato
1 cup chickpea flour
1 medium onion finely chopped
3 tbsp finely chopped ginger
1 tbsp salt
1 tbsp cayenne pepper
2 tbsp ground coriander
2 tbsp ground cumin
2 cups finely chopped cilantro
1 cup cooking oil for deep frying

Place chickpeas in a blender or food processor and grind to a grainy paste. Add 1 or 2 tbsp of water if the mixture is too dry (and it will be so I ended up adding a bit more than that) and grind to a grainy paste. Set aside.

Mash the potato. Do not add any more liquid to mash the potato. In a large bowl, combine ground chickpeas, mashed potato, chickpea flour, onion, ginger, salt, cayenne, coriander, cumin and cilantro until well mixed.

Scoop 1 Tbsp or more of the chickpea batter into your hands and roll it between your palms to make a thin patty 21/2 to 2 inches wide and 1/2 inch thick. Whatever you you, don’t make these too big which I did with the first few I tried. They tend to fall apart and become unmanageable. Place on a large baking sheet until you have 50 to 60 fritters.

To deep-fry fritters, pre-heat a deep fryer to high. Using a slotted spoon, drop fritters into the deep fryer, making sure not to crowd them. Cook for 1 1/2 minutes or until crispy. Using the slotted spoon remove them to the baking sheet.

To pan-fry heat 4 t 6 tbsp oil in a heavy bottomed pan on high for one minute. Add fritters and cook on one side for 2 minutes, turn and cook on the other side for 2 minutes. Remove them from the pan and place on cookie sheet. Let cool and dig in! I ate these with Cilantro Chutney and a Tomato and Onion chutney. Fabulous. They’re great cold the next day too.

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Lemon Kale with Chickpeas (Vegetarian Stew)

Call me crazy but I just discovered Canadian Living online recipes. Thanks to my friend Diane that’s where I found this one which I have slightly adapted. It’s a surprisingly simple recipe but absolutely delicious.

Ingredients
olive oil (to cover bottom of pan)
• 1 onion, finely chopped
• 4 garlic cloves, thinly sliced
• salt and pepper to taste
• 1 bunch kale finely chopped (and washed)
• grated rind of one whole lemon
• 1 can chick peas, drained and rinsed
• juice of one lemon
• cups liquid (water)
• 1 organic veggie cube
Method:
Heat the oil over medium heat; cook onion, garlic, salt and pepper for about 4 minutes or until softened.

Stir in kale and lemon rind; cook, stirring, for about 2 minutes or until slightly wilted. Pour in water and add veggie cube; cover and cook, stirring occasionally, for about 15 minutes or until kale is tender.

Stir in chickpeas and lemon juice; cook over medium-high heat for about 2 minutes or until no liquid remains. Drizzle with olive oil. Using a masher slightly mash some of the chickpeas.

I served this with boiled potatoes and a grated carrot and beet salad (dressed with olive oil and balsamic). We ate this for two days straight and loved every bite!

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African Yam and Peanut Soup from Rebar Cookbook

I religiously followed the recipe for this soup from the Rebar cookbook and it was delicious. We just had this for dinner with a beet + carrot garbanzo bean salad and some crusty bread. Well Dave had the crusty bread and I had the non-crusty rice bread.  One small thing about this soup. It tends to explode a little in your blender when you mix it up. Don’t overload your blender or look out!

  • 8 cups vegetable stock
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 2 tsp. salt
  • 6 tbsp minced ginger
  • 4 large garlic cloves
  • 3 tomatoes
  • 1 tbsp ground cumin
  • 2 tbsp ground coriander
  • ½ tsp cayenne pepper
  • 1 tsp paprika
  • 1 red bell pepper, diced
  • 4 medium yams, peeled (or not) and roughly chopped
  • 1 14 fl oz can water-packed pineapple, juice reserved
  • 3 ripe tomatoes, chopped
  • 5 tbsp natural smooth peanut butter
  • 1 bunch cilantro, chopped (optional)
  • Juice of 2 limes, or more to taste
  • Favourite hot sauce, to taste

Directions:

  1. Heat stock and keep it warm on the back burner while you assemble the soup.
  2. In a heavy-bottomed soup pot, heat oil over medium heat. Add onion and a pinch of salt; sauté for 10 minutes, stirring occasionally. Next, add garlic, ginger, and spices and sauté until soft and golden.
  3. Stir in red pepper, yams, and salt and continue cooking until they start to stick to the bottom of the pot. Add vegetable stock to cover, bring to a boil, then reduce to a simmer. Cover partially and
    simmer until the yams are tender.
  4. Add pineapple with juice, tomatoes, peanut butter, and remaining stock and simmer 30 minutes.
    Purée the soup until smooth, either directly in the pot with a hand blender, or in batches using a food
    processor.
  5. Return soup to the pot and simmer for a final 10 minutes. Season to taste with more salt,
    pineapple juice, and/or hot sauce. Just before serving, add chopped cilantro and fresh lime juice.

Serves 8.

From Rebar Modern Food Cookbook

I’ve also made Greek Red Lemon Lentil Soup with Rosemary and Feta from the Rebar Cookbook and it was also fabulous.

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