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Roasted chickpea and tomato salad with Arab Bread 05/19/2012

Posted by vegetariancooking in Salads, Sandwiches/Fast Food, Snacks.
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Serves 1-2

400g tin chickpeas, drained (240g when drained)
2tsp paprika
1/2tsp chilli powder
2tbsp oil
150g cherry tomatoes, quartered
1 small handful fresh parsley, chopped
2 spring onions (scallions), finely chopped

Heat the oven to 190°C (Gas Mark 5 / 375°F). In a bowl, combine the drained chickpeas, oil, paprika and chilli powder, and spread the mixture out in a single layer on a baking tray. Roast for 20-25 minutes, stirring halfway, or until slightly browned and crispy.

Meanwhile, combine the quartered tomatoes, parsley and chopped spring onions in a bowl. Add the roasted chickpeas and stir to combine.

Serve with warmed arab bread.


Palestine Vegan Falafel: No ‘mix’ needed, totally fresh! 01/06/2012

Posted by vegetariancooking in Sandwiches/Fast Food, Side Dish, Snacks.
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Chickpeas, dried — 1 cup
Breadcrumbs — 1/2 cup
Garlic, crushed — 2 to 3 cloves
Parsley, minced — 1/4 cup
Flour — 2 tablespoons
Salt — 1 to 2 teaspoons
Baking powder — 1 teaspoon
Ground coriander — 1 teaspoon
Ground cumin — 1 teaspoon
Turmeric (optional) — 1/2 teaspoon
Cayenne pepper — 1/2 teaspoon
Oil for deep frying

Place the chickpeas in a large saucepan and add water to cover them by 2 inches. Bring to a boil over high heat and then cover tightly and remove from heat. Let set for 1 to 2 hours to soak.
Drain the chickpeas and rinse them with fresh water. Place the chickpeas, breadcrumbs and garlic in a food processor and pulse until the chickpeas break down into small pieces the size of breadcrumbs. Do not overprocess to a puree.
Remove the chickpea mixture to a large bowl, add the rest of the ingredients except for the oil and mix together well. The mixture should have a fairly dry, crumbly texture. Add a little water if it is too dry to form balls with your hand. Adjust seasoning to taste. Form the mixture into 1-inch balls or ovals and then flatten slightly.
Heat oil in a deep fryer to 375°F, or heat 1/2 inch of oil in a heavy skillet over medium-high heat. Drop patties a few at a time into the hot oil and brown well on both sides, about 4 to 5 minutes. Remove the browned from the oil and drain on a plate lined with paper towels. Repeat with the remaining patties.
Falafel can be served on its own with tahini sauce. Or stuff it in pita bread halves with tomatoes, cucumbers and onions and eat it like a sandwich.

Frying the Felafel 12/01/2011

Posted by vegetariancooking in Sandwiches/Fast Food.
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Felafel Sandwich 12/01/2011

Posted by vegetariancooking in Sandwiches/Fast Food.
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Lunch for the Vegetarian Terrorist 12/01/2011

Posted by vegetariancooking in Sandwiches/Fast Food.
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