Tag Archives: scallions

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

Vegan Enchiladas

Today I was scrounging around for lunch and found a bunch of related leftovers: a bit of Spanish rice, a cup or so of cooked plain rice, half a lentil burger, less than a serving of black bean soup, a tiny bit of sauteed onions, mushrooms and green chiles.  I grabbed a couple tortillas, combined all the little bits of this and that and thought I’d whip up a couple burritoes.  As the mixture was heating in the microwave, something said enchiladas.  A clear picture of enchiladas appeared in my head.  I stopped the microwave, we had leftover “turkey” burgers for lunch instead and enchiladas for dinner!

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So scrounge around in your fridge for leftovers or make some beans and rice and you’re well on your way!

ingredients

  • 2 cups (or so) filling:  beans, rice, tomatoes, peppers, corn…..
  • 8 corn tortillas

For the enchilada sauce: (based on a recipe from The Happy Herbivore)

  • 2 TBSP whole wheat flour
  • 1 tsp unsweetened cocoa powder
  • 2 TBSP chili powder (I used chipotle chili powder and my sauce was HOT!  You may want to start with one TBSP and add more if you want it hotter!)
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 2 cups No Chicken broth (or veggie broth)
  • 1 cup water
  • 4 TBSP tomato paste
  • salt to taste

Preheat oven to 350F and spray an enchilada or other baking pan large enough to hold 8 enchiladas.  Set aside filling and tortillas for now.

Whisk flour, cocoa and spices in a pan without turning on the heat.

dry ingredients in pan

Add 1/4 cup of broth and whisk into a smooth paste.

whisk into a paste

Slowly whisk in the rest of the broth and water.  Bring to a boil over medium heat and add tomato paste.

add broth

Reduce to a simmer and cook until sauce has the thickness of tomato soup.  Remove from heat and add salt if needed.

add tomato paste

Set up an assembly line for your enchiladas with the sauce, tortillas, filling and  pan.  I also included leftover “cheesy sauce.”

set up assembly

Dip each tortilla in sauce, place in the pan and roll.  Place edges down.

dip in sauce stuff and roll

Continue rolling until you run out of filling.  Spoon a bit more enchilada sauce over the tops, making sure tortillas are sauced all the way to the edges of the pan.  Bake for 20-25 minutes.

spoon additional sauce

While enchiladas bake (they smell sooooo yummy!), dice a tomato, shred some lettuce, chop a few scallions and tear up some cilantro.  Serve up a couple enchiladas with a schmear of cheesy sauce, and topped with the tomato, lettuce, scallions and cilantro.

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OMG my sauce was HOT!  It was well flavored and super-yummy, but wow.  It was perfect for Michael, lover of all things hot-hot-hot, but for me, I’m cutting back on the chili powder or using a milder chili powder next time.  Leave it alone if you’re in the hot camp with Michael.  🙂

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Filed under comfort food, dairy-free, dinner, Gluten-free, lunch, Potluck, recipe, Vegetarian