Tag Archives: pita pockets

Middle Eastern Feast

Fattoush, Falafel and Hummus!  Oh my!  Oh yummy!

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I bought garbanzo flour a while ago for some reason…don’t remember what the original plan was, but since, I’ve used it in spicy black bean burgers (yum!) and when I did, noticed a recipe for falafel on the side of the package.  Then I found a recipe for fattoush, a chopped Middle Eastern salad, in a magazine.  I always have chick peas in the pantry, so a feast was hatched!

the feast

The ingredient list is somewhat lengthy, but has everything you need for the entire fattoush, falafel and hummus feast:

ingredients

For the Fattoush:

  • 1/4 cup olive oil
  • 2 TBSP lemon juice
  • 2 tsp lemon zest
  • 2 TBSP white wine or rice vinegar
  • 1 clove garlic, minced or pressed
  • 1/2 sp salt
  • 1/4 tsp pepper
  • 6 cups chopped romaine ( I used baby greens from my garden)
  • 3 cups cherry tomatoes, halved
  • 1 cucumber, peeled and sliced into half-moons
  • 1 cup sliced scallions
  • 1 cup fresh parsley, chopped
  • 3/4 cup fresh mint, chopped

For the Falafel:

  • 1 cup garbanzo bean flour
  • 1/2 tsp sea salt
  • 1/4 tsp baking soda
  • 1 tsp parsley flakes (or 2 tsp fresh parsley, chopped)
  • 1/2 tsp ground cumin
  • 1/4 tsp round coriander
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 2 tsp fresh lemon juice
  • 1/2 cup hot water

For the Hummus:

  • 2 cans of garbanzo beans (chick peas), drained, reserve the liquid from one can
  • 2 garlic cloves, minced or pressed
  • the juice of one lemon
  • 1 tsp chili powder ( I used chipotle powder for the heat and the smokiness)

For serving:

  • pita breads, warmed

Start with the salad.  Place the greens in a large bowl.  Prepare the tomatoes, cucumber, scallions, parsley, and mint; add them to the greens and toss.  Whisk the dressing together in a pourable container like a measuring cup: olive oil, lemon juice and zest, vinegar, garlic, salt, and pepper.  Set aside to dress just before serving.

set salad and dressing aside

Now the falafel patties.  Mix the dry ingredients (garbanzo flour, salt, baking soda, cumin, coriander, garlic and onion powders) in a medium bowl.

mix dry ingredients

Add lemon juice and hot water, stir until combined and let rest for 10 minutes.

add wet and let rest

While the batter rests, make the hummus.  Combine all the ingredients (garbanzos, garlic, lemon juice, chili powder) in a food processor except the bean liquid.  Process until smooth, add enough bean liquid to achieve the texture you like, season with salt and pepper to taste.  Place in a bowl, garnish with chopped parsley and set aside.

hummus

Back to the falafel.  Heat a non-stick pan over medium high heat and spray with cooking spray.  Drop batter by tablespoons into the pan and flatten slightly.  Work in batches–the pan I used was big enough to only have two batches–about 14 patties total.

drop by tbsp and flatten

I used a 1 tablespoon cookie scoop–makes this process even easier!

use a cokie scoop

Turn, cooking each side to a pretty golden brown.

fry til golden on both sides

Heat pitas in the microwave, toaster, or grill them (yummy!).  Cut into wedges.

Dress the fattoush and assemble the rest of the feast.

the feast

Eat each thing separately, or dip the pita wedges in the hummus, or open the wedges and spread with hummus, adding a falafel patty and make little sandwiches….or any combination.  Go with your yum.

yum2Relax with some minty iced tea and have a comfortably casual and yummy feast.

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I cut the salad ingredients in half and ended up using only part of the halved dressing.  Flavor the hummus to your liking–wasabi (thanks, Chris!) is awesome, smoked paprika gives a milder heat, roasted red pepper is classic.

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Filed under appetizer, dairy-free, dinner, Garden produce, Gluten-free, lunch, recipe, salad, Vegetarian

Music Fest Pitas

Years ago, I was part of a group fundraising by selling beer at a music festival.  Next to our booth was a food vendor, selling yummy, earthy, healthy vegetarian pita sandwiches.  We swapped beer for pitas, fell in love with them, and I’ve been making these pitas ever since.

Today was the start of the Colorado West Music Festival, an annual event that features school bands, choirs, and orchestras from all over the Western Slope.  Mr16 will be performing with three concert bands and two jazz bands over the next few days.  Making  Music Fest Pitas for dinner today seemed fitting, even though they contain refried beans–Mr16 doesn’t do beans.  🙂

Pick, choose, and substitute ingredients to match your taste.

 I like to get in as many colors in as possible!

  • Whole wheat pita pockets
  • green onions
  • tomato
  • yellow pepper
  • cucumber
  • broccoli sprouts
  • refried beans
  • grated cheese
  • avocado (not pictured, but so yummy)

Prepare the veggies, heat the refried beans and pitas.

Spread beans inside a pita, layer in cheese, avocado, yellow pepper, cucumber, tomato, green onions and sprouts.  Grasp firmly in two hands, take a bite.  Mmmmmm…yummy!

Healthy yumminess.  In anticipation of these pitas, I dug out my sprouting lids (yup, proof of the hippie in me!) and grew my own broccoli sprouts.  Broccoli sprouts are uber-healthy, super yummy and hard to find in a grocery store.  I also made refries from my mom’s recipe–I’ll post that soon.  Any sprouts will do of course, and hummus would be a yummy substitute for the refries.  Add veggies you like, subtract any you don’t.  Serve them assembly-line style and let each family member customize their own pita.    

On a random note, I got my new copy of Everyday Food today!  I’m looking forward to finding some more new recipes to share with my family and YOU!

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Filed under dinner, Food memories, lunch, recipe, salad, Vegetarian