MIDDLE EASTERN: Hummus

If you like this recipe, you can thank our friend who used to “work” at a coffeehouse in Chicago.

1/2 cup olive oil
1/2 cup tahini
1/2 cup lemon juice
1 29-oz. can garbanzo beans
3 garlic cloves, crushed
1 tsp salt
1 tsp cumin
1 tbsp parsley

Blend all of these ingredients, liquids first. Serve topped with olive oil and paprika.

MIDDLE EASTERN: Falafel

Here’s a recipe from the show Party Line with the Hearty Boys (from the Food Network). The Boyd family enjoyed these last night in Texas. The original recipe calls for these to be eaten in lettuce cups, but we ate them in plain ol’ pita bread with veggies and hummus.

1 (15-ounce) can chickpeas

2 garlic cloves, crushed

1/4 cup diced onion

1/2 cup parsley leaves

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon red pepper flakes

1/2 teaspoon dried mint

1 tablespoon tahini

1 teaspoon fresh lemon juice

1 teaspoon baking powder

3 1/2 tablespoons all-purpose flour

2 cups vegetable oil

Garlic Tahini Sauce, recipe follows

Mint leaves, for garnish

1. Preheat the oven to 200 degrees F.
2. Put the chickpeas, garlic, onion, parsley, salt, cumin, red pepper flakes, mint, tahini and lemon juice into the bowl of a food processor and pulse until it forms a rough paste. Add the baking powder and flour and pulse until well combined.
3. Pour the oil into a skillet and place over medium high-heat for 2 to 3 minutes. Carefully drop the falafel into the hot oil by the heaping tablespoonful, in batches. Fry until golden, about 1 1/2 to 2 minutes. Flip and repeat on the other side. Remove to a paper towel lined dish. Repeat with the remaining falafel. Keep warm in a low oven until ready to serve.

Garlic Tahini Sauce:

3 tablespoons tahini

1/2 teaspoon minced garlic

2 tablespoons honey

2 tablespoons water

1 teaspoon soy sauce

1 teaspoon lemon juice

1 tablespoon chopped parsley leaves

1 tablespoon chopped mint leaves

Pinch salt

Put the tahini, garlic, honey, water, soy sauce and lemon juice into a bowl and whisk until smooth. Stir in the chopped parsley, mint and salt and refrigerate until ready to use. Bring back to room temperature before serving.

WORLD: Chickpea Spread

We just ate this for supper on rye bread (also from the discount grocer—gotta love that place).

1 16-oz. can chickpeas, drained and rinsed
1/3 cup Vegenaise
½ green bell pepper, finely diced
1 TBSP fresh lemon juice
½ tsp ground cumin

1. Mash the chickpeas coarsely (either by hand with a fork, or pulse on and off in a food processor until coarsely mashed—don’t puree).
2. Combine the mashed chickpeas in a serving container with the remaining ingredients. Mix together well, and serve.

From The Vegetarian 5-Ingredient Gourmet by Nava Atlas—one of my favorite cookbooks ever.