Falafel Balls

Ingredients:

• 1 15 oz. can chickpeas, drained
• 1 medium onion, finely chopped
• 1 tablespoon minced garlic
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon coriander
• 3/4 teaspoon cumin
• 1/2 teaspoon salt
• 2 tablespoons flour
• oil for frying (olive oil, canola or vegetable)

Preparation:

• Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour and combine well.
• Mash chickpeas, making sure to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
• Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
• Fry in 2 inches of oil at 350 degrees until golden brown (2-5 minutes).

Source Here!

Lemon Coconut Quinoa with Ginger Hummus

Ingredients

• 1 cup red quinoa, cooked and cooled
• 1 cup brown rice, cooked and cooled
• Juice of 1 fresh lemon
• 1/4 tsp. lemon zest
• 2 Tbsp. unsweetened coconut flakes
• 2 Tbsp. fresh dill, finely chopped
• 1 small tomato, finely chopped
• 1 small sweet onion, finely chopped
• 1 ripe avocado, peeled, pitted and mashed
• 2 cups chickpeas, cooked
• 1 Tbsp. balsamic vinegar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. sea salt
• 1 Tbsp. black sesame seeds
• 1 tsp. fresh ginger, grated

How to Make? View on : http://eatdrinkbetter.com/2011/11/04/lemon-coconut-quinoa-with-ginger-hummus/

Spanish Chickpea Balls ~ Vegetarian Albondigas

Preparation time: 45mins (+ 30min chill time)
Serves 4 (as a main w/ rice) 4-6 (as a Tapas)

for the Chickpea Balls

• 425g (15 oz) chickpeas (cooked or tinned)
• 3-4 tbs olive oil
• 3 garlic cloves, minced
• 1 lemon, zest
• 1/3 cup fine wholemeal breadcrumbs
• 1 tsp ground coriander
• 1 tsp ground nutmeg
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• 1 free-range egg, lightly beaten (omit if vegan and substitute with extra olive oil)

for the sauce

• 1 tbs olive oil
• 1 red onion, diced
• 1 garlic clove, mined
• 300g (10½ oz) ripe tomatoes, diced
• ½ cup dry white wine
• 1 cup vegetable stock
• 2 tbs tomato paste
• 2 tsp cayenne pepper
• ½ cup peas
• ½ cup fresh parsley &/or coriander, roughly chopped

How to Make? View on http://www.veggienumnum.com Here!

Green Chile Chickpea Tortilla Cups

Ingredients:

• 1/2 recipe wheat tortillas, made into twelve 4+" tortillas
• 1 tbsp oil
• 1 cup chickpeas
• 1 can Old El Paso green chiles, drained
• 1 tomato, finely diced
• salsa
• shredded vegan cheese (I grate Tofutti slices)

How to Make? View on http://vegandad.blogspot.com Here!

Chickpea Croquettes

Ingredients:

• 1 can (400 g) chickpeas, drained and rinsed
• 1 onion, chopped
• 1 tomato, chopped
• 1,2 dl frozen peas
• 1/2 green bell pepper, chopped
• 1 teaspoon baking powder
• 1,5 dl wheat flour
• 2 teaspoons egg replacer mixed with 2 tablespoons water (or other replacer for 2 eggs)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seeds
• salt and freshly ground black pepper to taste
• 2 tablespoons chopped parsley (or cilantro, which was out of stock in the shops close by)

How to Make? View on http://tofufortwo.net Here!

Doublebatch Chickpea Cutlets

Ingredients:

• 1 16 oz can chickpeas, drained and rinsed
• 1/4 cup extra virgin olive oil
• 1 cup vital wheat gluten
• 1 cup plain breadcrumbs
• 1/2 cup vegetable broth or water
• 1/4 cup soy sauce
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon dried sage
• Olive oil for pan frying

Optional ingredients:

• 4 cloves garlic, pressed or grated with a Microplane grater
• 1 teaspoon grated lemon zest

How to Make? View on ThePpk.com Here!

Chickpea Curry (Vegan.com Top 10 Recipe, 2008)

INGREDIENTS:

• 1 cup (200g) dried chickpeas
• 4 cups (960ml) water
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 2 cardamom pods
• 1 small stick cinnamon
• 2 bay leaves
• 1 teaspoon cumin seeds
• Pinch of asafetida
• 1 large onion, finely chopped
• 1 fresh hot green chili, halved lengthwise
• ½ -inch (1-cm) cube fresh ginger, peeled and grated
• 11 ounces (310g) tomatoes, pureed
• Salt to taste
• ½ teaspoon turmeric
• ½ teaspoon garam masala (see page 16)
• ½ teaspoon cayenne pepper
• ½ teaspoon mango powder
• 1 teaspoon coriander powder
• Sliced onions and fresh coriander leaves, for garnish

For the Roasted Spice Mixture:

• 1 teaspoon coriander seeds
• 2–3 cloves
• teaspoon cumin seeds
• 1 dried red chili

How to Make? View on vegan.com Here!

Vegan and Vegetarian Recipes!

Asparagus and Chickpea Casserole

To make this gluten-free, substitute 1 tablespoon cornstarch or potato starch for the flour.

• 1 medium onion, diced
• 1 rib celery, diced
• 8 ounces sliced mushrooms
• 3 cloves garlic, minced
• 12 ounces asparagus, ends trimmed and stalks cut into 1-inch pieces
• 2 tablespoons vegetable broth or “no-chicken” broth
• 2 tablespoons flour
• 1 cup vegetable broth or “no-chicken” broth
• 3/4 cup unsweetened soymilk or other non-dairy milk
• salt and freshly ground black pepper to taste
• 1 1/2 tablespoon nutritional yeast
• 1/2 teaspoon dried thyme leaves
• 1 teaspoon dried basil
• 1 15-ounce can chickpeas, rinsed and drained
• 2-3 cups frozen hash brown potatoes (or 5-8 ounces raw potato, shredded)
• smoked paprika, for garnish

How to Make? View More on blog.fatfreevegan.com Here!

Vegetarian and Vegan Recipes!