Two Chickpeas; Two Recipes

I have posted variations of both these recipes before but these are two recent additions. Both are really simple to make, super delicious, and healthy…chickpeas are really good for you. And yes, the falafel can be baked rather than pan-fried but they would lack the crispy outer shell.

Spicy Avocado and Roast Garlic Hummus  

Makes about 4 cups
 ¼ cup olive oil
8 cloves garlic
1 teaspoon Aleppo pepper
1 teaspoon whole cumin seed
1 teaspoon whole coriander seed
2 ripe avocado, peeled
2 cans (15 oz. ea.) chickpeas, rinsed
½ cup lemon juice
1 cup tahini
¼ cup water
¾ teaspoon sea salt



Combine the olive oil and garlic in a small skillet and place over low heat. Simmer garlic in the oil until golden brown and soft, turning it as necessary. Add the Aleppo pepper, cumin, and coriander to the skillet and remove from the heat and allow to cool to room temperature. 
Transfer the olive oil with the cooked garlic and spices to the bowl of a food processor along with the avocado, chickpeas, lemon, tahini, water and sea salt. Process the hummus until very smooth. 
Spinach and Feta Falafel


Makes about two dozen falafel
1 (15oz) can chick peas, rinsed and drained
1 cup cooked spinach, squeezed of excess moisture
1 bunch cilantro, coarsely chopped
1 bunch flat-leaf parsley, coarsely chopped
½ small onion, diced
4 cloves garlic, minced
1 jalapeno, minced
4 tablespoons lemon juice
2 teaspoons 7-spice mix
1 teaspoon coarse sea salt
1 teaspoon turmeric
½ teaspoon baking powder
¾ cup whole wheat flour (more as needed)
½ cup crumbled feta cheese
sesame seeds for garnish
oil for frying



Combine the chickpeas, spinach, cilantro, parsley, onion, garlic, jalapeno, lemon juice, 7-spice, salt, turmeric, and baking powder in a food processor and process until smooth. Transfer to a bowl and mix in the first the flour then the feta cheese by hand, keeping small pieces of cheese visible. Allow the mixture to rest for 10 minutes; if it feels too moist add more flour. Shape into small balls, then flatten them slightly while pressing them into sesame seeds. Preheat a skillet with about ½ inch of vegetable oil and fry the falafel about two minutes on each side, or until crispy and golden on the outside and cooked throughout. Remove the falafel from the pan with a slotted spoon and drain on absorbent paper. 
Lebanese Seven Spice Mix

Makes about ¼ cup
1 tablespoon ground black pepper
1 tablespoon ground allspice
1 tablespoon ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground cloves
1 teaspoon ground ginger

Mix the spices together and store in an airtight container, or use as needed.

Taratoor

(Tahini-Garlic Sauce)

Makes about 1 cup.

1 cup tahini
¼ cup fresh lemon juice
¾ cup cold water
2 cloves garlic, minced
¼ teaspoon cayenne pepper
¼ teaspoon sea salt 

Place all of the ingredients in a large bowl and whisk until smooth. If too thick or too thin, adjust the consistency with water or tahini.

For additional Lebanese inspired recipes, click here.

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