Courtesy of: Fork and Beans
- 2½ cups / 500g dried chickpeas
- 2 onions
- 4 garlic cloves
- ½ teaspoon cumin
- lemon juice of 1 lemon
- a bunch of fresh cilantro
- ½ teaspoon cayenne pepper
- ground pepper
- 2 teaspoons salt
- ½ teaspoon baking powder
- ¾ cup / 100g besan/chickpea flour
- 1 cup water
- Put the dry chickpeas in a large bowl, cover with enough water (the chickpeas will double in size) and let them sit covered overnight.
- On the next day pre-heat the oven to 400°F/200°C.
- Peel the onions and garlic cloves. Put them in a food processor and chop.
- In a non-stick pan slowly glaze the chopped onions, garlic & cumin, put the lid on and let them on low heat for about 10-15 minutes while stirring occasionally.
- Meanwhile drain the chickpeas and then work in batches by adding the first batch into the food processor and chop until the pieces are really small. In one batch add in the cilantro to chop it as well. Repeat until all the chickpeas are broken up. Transfer everything to a huge bowl.
- Add the lemon juice, cayenne pepper, salt, ground pepper, baking powder and the glazed onions and garlic. Mix well.
- Add in the chickpea flour and water.
- Mix the chickpea mixture well and form little balls. If the dough does not stick together enough, add more chickpea flour and water.
- Put the falafel on a baking tray and put them in the oven for about 25 minutes or until they turn golden.
- Can be eaten with salad, couscous, wraps, and curries.
Recipe courtesy of: Elephantastic Vegan
1 cup of all-purpose flour
1 cup of plant-based milk
2 tbs of baking powder
2 spoons of sugar/agave syrup
2 spoons of canola oil
1 spoon of vanilla extract
Filling: Can be either chocolate bar or chocolate spread (all-vegan can be found, even in Publix)
- Mix well until you get a smooth liquid blend
- Cook on a hot pan, like regular pancakes, but as soon as you put the liquid on the pan, place one chocolate spoon or tablet in the middle of each pancake and immediately cover it with more liquid mix on top of it.
- Flip after about three minutes
Recipe courtesy of: Dafi Porat
- Place the couscous in a bowl. Add 1 ½ cups boiling water and stir. Cover tightly and let stand for 10 minutes.
- Meanwhile, in a large skillet, over low heat, toast the pine nuts, shaking the pan frequently, until golden, 3 to 4 minutes. Transfer to a plate.
- Return the skillet to medium heat, add the oil, and heat for 1 minute. Add the garlic and cook for 1 minute.
- Add the chickpeas, raisins, chard, salt, and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat.
- Fluff the couscous with a fork and divide among individual plates. Top with the chard and sprinkle with the pine nuts.
Recipe courtesy of Real Simple