Falafel (Fried Chickpea Dumplings - Middle Eastern Snack)

 

            Falafels are very popular Middle Eastern street food made of soaked & ground chickpeas, herbs, onion, garlic and other basic seasonings. They are then formed into balls and deep fried. So the texture is crisp from the outside and soft inside. They can be enjoyed as an appetizer with hummus or as a main course inside pita breads and salads. You can also wrap them in parathas, khubz or tortillas for a meal on the go.

           In this recipe, I made use of a falafel maker to prepare these falafels. However, you can make them easily with your hands or can use an ice cream scoop. 

           Try serving them with some green chutney instead, a la Indian style. I sometimes make Indian chaat / Falafel Kadhi / Kofta Curry with the leftover falafels. So check out the step by step pictorial recipe to prepare it.

• 1 cup kabuli chana (white chickpeas), soaked overnight
• salt to taste
• handful of coriander leaves
• handful of parsley leaves
• 3-4 cloves, garlic
• 1 onion, chopped
• 1 tbsp. roasted coriander-cumin powder
• 1/2 tsp. pepper powder
• 1/2 tsp. red chili powder
• a pinch of baking soda
• 2 tbsp. plain flour
• 1 tsp. lime juice
• oil to deep fry

          Blend together all the above mentioned ingredients (except oil) without adding any water. 

          Prepare small equal sized balls out of the ground mix with the help of a falafel maker. Refrigerate for an hour.

          Heat oil in a pan and fry the falafels in batches in a low to medium flame till  golden brown in colour. 

          Drain on a kitchen towel and serve hot as a snack with hummus or with pita bread and salad.

       Blend together all the above mentioned ingredients (except oil) without

       adding any water. 

         Prepare small equal sized balls out of the ground mix with the 

         help of a falafel maker. Refrigerate for an hour.

            Heat oil & fry the falafels in batches in a low to medium 

            flame till golden brown in colour. 

                  Pick them up with a slotted spoon. 

                Drain on a kitchen towel.

    Serve hot as a snack with hummus or with pita bread and salad.

Broccoli & Chickpea Soup

 

            Broccoli contains a lot of vitamins, minerals and fibre. It also has antioxidants, is good for the heart, improves digestion and also aids in weight loss. Chickpeas, on the other hand, is rich in dietary fiber and calcium, controls sugar level and promotes weight control. So this healthy soup is an ultimate winter treat, is simply divine and very comforting. Garnish well and enjoy it with some croutons or bread sticks for a wholesome one-pot meal / light dinner.

• 1 cup broccoli florets
• 1 cup boiled chickpeas
• 2 tsp. olive oil
• 1 tsp. butter
• 1" cinnamon stick
• 2 bay leaves
• 1 onion, sliced
• 3-4 garlic cloves
• 1-2 green chilies
• 1 stock cube 
• 1 tsp. curry powder
• salt to taste (opt)
• 2-3 cups water
• pinch of pepper powder
• pinch of red chili flakes
• 1 tbsp. beaten yoghurt 
• 1 tsp. chopped pistachios
• 1 tsp. coriander leaves, chopped
• 1 tsp. olive oil

          Heat 1 tsp. oil and sauté the broccoli florets slightly. Keep aside. Heat remaining oil and butter. Temper with cinnamon stick and bay leaves.

          Add the onion, garlic and green chilies. Stir fry for a minute. Add the curry powder, stock cube, salt (opt), boiled chickpeas, sautéed broccoli (keep aside few to garnish) & 2-3 cups water. 

          Pressure cook for 2-3 whistles. Set aside to cool down. Discard the cinnamon stick and bay leaves. Blend it and heat again. Adjust the consistency. Add more water if preferred.

          Garnish with pepper powder, red chili flakes, sautéed broccoli, chopped coriander leaves, beaten yoghurt, olive oil & chopped pistachios. 

Basil Hummus

          Hummus is a traditional Middle Eastern dip that is served along with Arabic bread and / or grilled meat. It is usually made of boiled chickpeas (kabuli chana) that is blended into a smooth paste along with sesame seeds (tahini), olive oil, garlic, lime juice, etc. So check out this fusion style hummus where I added some basil leaves. This is a real healthy, nutritious and a yummy dip. You can also enjoy as a spread on sandwiches or parathas. 

          Basil, a culinary and a holy herb has many health benefits and medicinal properties. It is good for digestion, manages diabetes, is anti inflammatory and is a skin cleanser. It also increases the immunity. Besides, a variety of dishes can be prepared with this wonder herb.

          Chickpeas, on the other hand is also healthy as it has a high fibre content, has essential vitamins, proteins and minerals. 

          It controls blood sugar levels, protects from heart disease and cancer and aids in weight loss. So this combination of basil and chickpeas is just perfect. 

          It is also a very quick & a wholesome recipe to dish out when you have hunger pangs.

• 1 cup boiled chickpeas (Kabuli Chana)
• 1 cup basil leaves, washed & drained
• 2 garlic cloves
• 1-2 green chilies
• 1/4 cup sesame seeds
• 1 tbsp. lime juice
• 3 tbsp. olive oil
• 1/2 tsp. cumin powder
• 2 pinches of pepper powder 
• salt to taste 
• extra boiled chickpeas, basil leaves and olive oil to garnish

          Blend together all the above mentioned ingredients into a smooth paste. Add some water if required to adjust the consistency. 

          Transfer to a serving bowl. Garnish with some boiled chickpeas, basil leaves, lime wedges and olive oil. 

          Serve as a dip along with some veggie crudités, chips, tacos, croutons, bread sticks, tortillas or as a spread on sandwiches / parathas.

Seaweed Hummus

          Hummus is a traditional Middle Eastern dip that is served along with Arabic bread and / or grilled meat. It is usually made of boiled chickpeas (kabuli chana) that is blended into a smooth paste along with sesame seeds (tahini), olive oil, garlic, lime juice, etc. But let me share a fusion style hummus where I added some roasted seaweed sheets. This is a real healthy, nutritious and a yummy dip. You can also enjoy as a spread on sandwiches or parathas. 

          Seaweed is widely used in Korean, Japanese and Chinese cuisine. It contain a lot of minerals, nutrients, iodine, calcium, is low in calories and helps in purifying the blood. So it is  highly recommended in our diet. 

          Chickpeas, on the other hand is also healthy as it has a high fibre content, has essential vitamins, proteins and minerals. It controls blood sugar levels, protects from heart disease and cancer and aids in weight loss. So this combination of seaweed and chickpeas is just perfect. It is also a very quick & a wholesome recipe to dish out when you have hunger pangs.

• 1 cup boiled chickpeas (Kabuli Chana)
• 15-20 roasted seaweed sheets
• 2 garlic cloves
• 1-2 green chilies
• 1/4 cup coriander roots
• 1/4 cup sesame seeds
• 1 tbsp. lime juice
• 3 tbsp. olive oil
• 1/2 tsp. cumin powder
• 2 pinches of pepper powder 
• salt to taste 
• extra boiled chickpeas, seaweed and olive oil to garnish

          Blend together all the above mentioned ingredients to a smooth paste. Add some water if required. 

          Transfer to a serving bowl. Garnish with some boiled chickpeas, seaweed and olive oil. 

          Serve as a dip along with some veggie crudités, chips, tacos, croutons, tortillas or as a spread on sandwiches / parathas.

Chickpeas & Millets Tikki

         These yummy and healthy tikkis made of black chickpeas and mixed millets are worth a try any day, especially during monsoon. They are just perfect as a tea-time snack or as appetizers to be enjoyed with any green / tamarind chutney or tomato sauce. 

          They can also be served inside burgers along with onion, lettuce, cucumber, tomato and cheese for a wholesome meal or brunch anytime of the day. Besides, they can also be made into a roll / Frankie or packed for a lunch box meal. 

• 1/2 cup boiled black chickpeas (makes 8-10)
• 1/4 cup mixed millets, dry roasted & powdered
• 1 tsp. corn flour
• 2 tbsp. fried onion
• 1-2 green chilies, finely chopped
• 1/2" ginger, finely chopped
• salt to taste
• 1/2 tsp. garam masala powder
• 2 tbsp. mint leaves, chopped
• 2 tbsp. coriander leaves, chopped
• 1 tsp. oil
• 1 tsp. lime juice
• oil to shallow fry

          In a bowl, combine all the ingredients (except oil) and shape into tikkis. Refrigerate for 30 minutes.

         Heat some oil in a tawa and fry them in batches till golden in colour on both sides. 

         Drain on a kitchen towel and serve with tomato sauce, green chutney or tamarind chutney.

Moroccan Chickpea Chicken Soup

          This is an incredibly simple, comforting and a wholesome soup - Moroccan style, that can be dished out for a light hearty meal. It is very filling and you just don't need anything else. However, you may pair it with some croutons or breadsticks. Rice may be substituted by couscous if you wish. Chicken too can be replaced with boneless mutton  beef or pork if preferred. This piping hot soup is just perfect for a wintry night.

• 1 cup chickpea (Kabuli Chana), soaked overnight
• 1/2 cup boneless chicken
• 2-3 tbsp. rice, soaked for an hour
• 3-4 tomatoes, pureed
• 2 tbsp. olive oil
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1 tsp. tomato paste
• salt to taste
• 1 tsp. paprika (I used Kashmiri red chili)
• 1 tsp. cumin powder
• 1 tsp. five spice powder (I used garam masala powder)
• 1/2 tsp. cinnamon powder
• 1 tsp. grated lemon rind
• 1 tsp. coriander leaves to garnish
• 1 tbsp. olive oil to drizzle (opt)

          Pressure cook the chickpeas in 2 cups water for 5-6 whistles. Add the rice and chicken and further cook for 2 whistles. Keep aside. 

          Heat oil in a pan. Sauté the onion, ginger and garlic till they turn translucent. Add all the dry spices and stir fry for a few seconds.

           Add the tomato puree and tomato paste. Simmer, covered for 2-3 minutes on a low flame. Now add the cooked chickpea and lemon rind and simmer for 4-5 minutes. Switch off the flame.

          Drizzle some olive oil and garnish with coriander leaves. Serve in individual bowls for a hearty and a satisfying light meal. 

Note - This versatile soup can also be done on an open large stockpot if preferred. 

Rajma & Kabuli Chana Hummus / Dip

          Hummus is a traditional dip from the Middle East, which is commonly relished with Arabic bread, grilled  meat and salads. Healthy and nutritious, they can be had as a spread on parathas, toast or as a dip with veggie crudites, croutons and chips. 

          You can make Hummus in various ways with a slight change here and there to suit your palate. Here is my version of a Rajma and Kabuli chana dip which I enjoyed with some homemade Manakish (Arabic Bread).

• 1 cup boiled Kabuli chana (white chickpeas)
• 1 cup boiled rajma (kidney beans)
• 1/4 cup sesame seeds, lightly toasted
• salt to taste
• 1/2 tsp. red chili flakes
• 1/2 tsp. pepper powder
• 1 green chili
• 2-3 garlic cloves
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• juice of 1/2 lime
• 2 tbsp. olive oil

         Blend together all the above mentioned items (except olive oil) into a fine paste by adding required quantity of water.

          Add olive oil and mix well. Serve as a dip along with veggie crudités, Arabic bread, croutons or chips. They can also be relished as a spread on toasted bread and parathas.

Mexican Bean Salad with Brown Rice & Bell Peppers

            This is a very colorful and a nutritious salad - the Mexican way.  Spicy and tangy, this salad can also be served over grilled meats and chicken to suit your palate. The awesome dressing will definitely tickle your taste buds. It is very wholesome and an excellent light dinner meal.

• 1/2 cup rajma  (kidney beans), boiled
• 1/2 cup kabuli chana (white chickpeas), boiled
• 1/2 cup brown rice, cooked
• 1/2 cup black chana (chickpeas), boiled
• 1/2 cup red bell pepper, chopped
• 1/2 cup capsicum, chopped
• 1 onion, chopped
• 1/2 cup corn kernels
• 1/2 cup coriander leaves, chopped

Dressing-

• 2 tbsp. olive oil
• 2 tbsp. vinegar
• 1/4 tsp. pepper powder
• salt to taste
• 1 tbsp. lime juice
• 2 cloves, garlic, grated
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili powder
• 1 tsp. honey / sugar

            In a serving bowl, combine together all the ingredients from kidney beans to coriander leaves.

           For the dressing, whisk together all the ingredients from olive oil to sugar in a small bowl and keep aside.

          Just before serving, drizzle the dressing over the salad and serve.

Nutty Hummus (Chickpea - Dry Fruits Hummus - Mediterranean Fusion Style)

          Hummus are traditional dip from the Middle Eastern regions, where it is served along with Arabic breads and / or grilled meat. It can also be relished as a spread on toasted bread and parathas. Healthy and nutritious, they can be had with veggie crudites or chips for a light snack. 

          I try out Hummus with variety of Ingredients. In my website, you will find, Coriander Hummus, Mint Hummus, Rajma Hummus and the Original Chickpea Hummus. Today I bring to you yet another type of Hummus prepared with Dry fruits like almonds, cashew nuts and peanuts for a different nutty flavour. Trying it out for the first time and it turned out super delicious which I had along with some cucumber strips. 

          The presence of the dry fruits, garlic and sesame seeds enhances the flavour and taste and gives a creamy texture to the end product. So this simple and easy homemade Hummus are a quick fix when you have hunger pangs and time is a constraint.

• 1 & 1/2 cups kabuli Chana (white chickpeas), boiled
• 2-3 garlic cloves
• 10-12 roasted almonds & cashew nuts
• 2 tbsp. roasted peanuts
• salt to taste
• 1-2 tbsp. lime juice
• 1/4 cup roasted sesame seeds / tahini paste
• 2-3 green chilies
• 2-3 tbsp. olive oil
• 1/2  tsp. red chili flakes to garnish
• 8-10 boiled kabuli chana to garnish
• coriander leaves to garnish

           Blend together kabuli chana, almonds, cashew nuts, peanuts, garlic, salt, lime juice, sesame seeds and green chilies with required quantity of water into a smooth paste.

          Add olive oil and mix well. Serve as a dip, garnished with red chili flakes, boiled chana and coriander leaves. They can also be had as a spread on toasted bread and parathas.