[LLV]

http://www.whfoods.com/index.html?PH...cf68e93580e481

Yummy!

What do you do with garbanzos? I like them in salads and will sometimes make garbanzo burgers if I find a decent recipe. I'm always on the lookout for good garbanzo burger recipes.

[friendlykat4u]

HUMMUS!

I love them in soups, salads, stir-frys, in stews. Yum, yum, yum!

[telemetrynurse]

I garbanzos!!! I eat them at least once every week, sometimes more often!

They are sooooo good when oven roasted with just a drizzle of olive oil and lemon juice. They make an excellent, very tasty snack!

Of course, I LOVE hummus! So easy to make, so healthy and delish!

Another favorite is falafel! OMG, it is so incredible! It is a very common food in middle eastern countries---as common as french fries are here.

It is a spiced chickpea patty which is fried. I make it and only use minimal oil--I don't deep fry it. I've even made them in the oven and sprayed them with cooking spray and they were tasty!

There are some box mixes available which are pretty good. I've seen them in some larger grocery stores in the ethnic food department. Of course, most middle eastern restaurants serve them--usually wrapped in a pita with tahina sauce--yummmmm..............

Here is a good recipe if anyone wants to try it. It does take a bit of effort, but it is sooooo good!

FALAFEL
These hearty falafel are equally delicious eaten alone or piled into pita bread with lettuce, tomato, onion, and tahini sauce.
Active time: 45 min Start to finish: 13 3/4 hr (includes soaking chickpeas)

1 1/4 cups dried chickpeas (7 oz)
2 garlic cloves, finely chopped
3/4 cup finely chopped onion (1 medium)
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon fine sea salt
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1/2 teaspoon baking soda
1/4 teaspoon cayenne
About 6 cups vegetable oil (48 fl oz)
Special equipment: a deep-fat thermometer
Accompaniment: tahini sauce




Soak chickpeas in cold water to cover by 2 inches in a bowl at room temperature at least 12 hours. Drain well in a colander.
Purée chickpeas with all remaining ingredients except oil in a food processor until as smooth as possible, about 2 minutes. Spread purée in a 15- by 10- by 1-inch baking pan and let dry, uncovered, 1 hour.

Scoop 2 tablespoons of purée onto a long sheet of wax paper, then press and pat with your fingers into a 2-inch-wide patty. (Pressing the purée will help the patty hold together when frying.) Make a small hole in center of patty with tip of your pinkie finger (to help cook evenly). Make more patties in same manner, arranging them in 1 layer on wax paper.

Heat about 1 inch oil in a 4- to 5-quart heavy pot (preferably cast-iron) until thermometer registers 340°F. Working in batches of 4, gently drop patties into hot oil, then fry, turning occasionally, until golden brown, 2 to 3 minutes, and transfer to paper towels to drain. Return oil to 340°F between batches. Serve falafel warm or at room temperature.

Cooks' note:
Chickpeas can be soaked up to 24 hours.

Makes 6 main-course servings.
Gourmet

[telemetrynurse]

I just found a much easier falafel recipe , it uses the canned chickpeas instead of fresh---I haven't tried it but it sounds pretty good.

Falafel


1 lb can chick peas drained
1/2 to 1 cup bread crumbs
1 egg
1 large onion, chopped
2 Tlbs finely chopped parsley
1 tsp. ground coriander or cumin
1 tsp. dried hot red peppers
1 tsp. garlic powder
1 tsp. salt
Olive oil to fry in




Combine chick peas, onion., parsley , beaten egg and spices.
Mix in blender.
Add bread crumbs until mixture forms a small ball without sticking to your hands.
Form chick pea mixture into small balls about one inch in diameter.
Flatten patties slightly and fry until golden brown on both sides.
Drain falafel balls on paper towels.
Serve individually as an appetizer or as a sandwich filling with chopped tomato, cucumber, radish, lettuce, onion in warm pita bread.

[LLV]

Wow, that sounds great

[nelie]

This is a recipe from recipezaar.com that I found a while back. Chickpea salad

2 cans chickpeas, drained
1 cup chopped tomatoes
1/2 cup minced onions
1/2 cup sliced celery
2 teaspoons minced garlic
1 teaspoon parsley
1 teaspoon dill weed
salt and pepper
3 teaspoons red wine vinegar
1/2 cup olive oil

[friendlykat4u]

Do they come out ok if you bake them?

[LLV]

Originally Posted by friendlykat4u

Do they come out ok if you bake them?

I was wondering that too. Or maybe I'd just do my usual, instead of using oil I just coat stuff real well with nonstick cooking spray. I do that with tuna and salmon patties and the like and it seems to work okay.

[telemetrynurse]

Originally Posted by friendlykat4u

Do they come out ok if you bake them?

Do you mean the falafel or the roasted chickpeas?

Falafel----Yep, they come out quite tasty. It is like making "oven fries" instead of french fries. Usually I spray them with olive oil nonstick cooking spray to help them brown and add a little flavor when baking. You could also do them in a nonstick pan but you should definitely use a nonstick spray, make sure the patties are flat and cook on a lower heat to prevent burning.
================================================== =====
Here is a decent recipe for the roasted chickpeas---YUMMM.....they have a delicious nutty, crunch taste and are a very healthy high fiber snack!

Roasted Chickpeas

Ingredients:

2 cups cooked chickpeas, drained well and blotted dry
1/2 teasp ground black pepper
1/2 teasp ground cumin
1/2 teasp ground coriander
1/4 teasp cayenne pepper

Instructions:

Preheat oven to 200 degrees C (400 F)
Put spices and chickpeas in a bag and shake.
Spread the chickpeas onto a non-stick baking sheet in one layer.
Bake for about an hour or until crunchy. Start checking after 30-40 minutes for desired doneness.
Cool and store in an airtight container.

Notes:
* Note that no oil is used in this recipe. Every other recipe I've seen
uses oil with the spices. The only reason I can think of for this is to
get the spices to stick - but if the chickpeas are slightly damp then it
works perfectly without the fat. (you can spray lightly with olive oil nonstick spray if desired)
* You can use canned chickpeas for this, just wash and drain them first.
* Use any spices that you like, those listed above a just one tasty
combination. Garlic powder is also very good.

[friendlykat4u]

I was talking about the falafel, I know the original recipe is deep fried but I was wondering if it came out ok baked and you said yes... So I'm going to try it, I've had it before and I like it a lot.

And those roasted chickpeas sound so yummy, I gotta try that too!

Thanks for sharing the recipes!

[telemetrynurse]

Linda, thanks for inspiring me to check for new chick pea recipes!! I've been amazed by the number of recipes which use chick peas----even pastries and cookies! Maybe it's like zucchini bread?!?!?

I just found a recipe I plan to try---I will probably substitute canned chick peas and may omit the capellini (noodles)

MOROCCAN CHICKPEA SOUP

1 1/2 cups dried chickpeas
8 cups water
1 (35-oz) can whole tomatoes, drained
1 large onion, finely chopped
1 small celery rib (including leaves), finely chopped
3 tablespoons unsalted butter
1 teaspoon turmeric
1 teaspoon black pepper
1/2 teaspoon cinnamon
2/3 cup chopped fresh cilantro
4 cups vegetable broth (preferably organic) or chicken broth
1 cup lentils
2 oz dried capellini,broken into 1-inch pieces, or fine egg noodles (3/4 cup)
1/2 cup chopped fresh parsley
Accompaniment: lemon wedges

Prepare chickpeas: Soak chickpeas in water to cover by 2 inches 8 to 12 hours.
Drain chickpeas and rinse well. Transfer to a large saucepan and add 8 cups water. Bring to a boil, then reduce heat and simmer, uncovered, until tender, 1 1/4 to 1 1/2 hours. Cool chickpeas and drain, reserving cooking liquid. You should have about 2 1/2 cups liquid (if not, add more water).

Coarsely purée tomatoes in a food processor.

Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. Add turmeric, pepper, and cinnamon and cook, stirring, 3 minutes.

Stir in tomato purée, 1/3 cup cilantro, chickpeas with reserved liquid, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 35 minutes.

Stir in pasta and cook, stirring, until tender, about 3 minutes. Stir in parsley, remaining 1/3 cup cilantro, and salt to taste.

Makes 6 (main course) servings.
Gourmet

[lovemygordie]

Sometimes I'll saute them with some onions, garlic, olives (I like kalamata or green) and a bit of olive oil. I also throw in some spices...usually some oregano, basil, parsley, paprika, salt and pepper.

I also like them in salads.