As you know falafel is a deep-fried traditional Middle Eastern food. If you bake them they get healthier and with fewer calories, which is great. They are still crispy on the outside and soft inside even if they are baked.

I make falafel pretty often for my family. My daughters are eating them well alongside fresh vegetables.  Another thing I like about falafel is the use of huge amount of herbs. Making kids eat herbs can be quite an adventure sometimes. Hidden inside the falafel is such a good way to include herbs in their meal. If you make falafel for kids you may consider using less chili powder or replacing it with sweet paprika.

You can serve falafel as usual in a pita bread pocket with lots of vegetables and tahini base sauce but it can also be a great appetizer idea for parties. Or use falafel to make falafel burgers.  Any way you want it, it is delicious.

Falafel can be made in advance too as it can be refrigerated for up to several days and even frozen. Give this baked falafel a try, it is worth all the time invested.

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Baked Falafel

Baked crispy falafel recipe, healthier and with less calories. Serve it with pita bread, lots of vegetables and tahini base sauce. Ideal for any time of the day

Course Main Course, Side Dish

Cuisine Middle East

Keyword baked falafel, chickpeas patties, falafel, pita bread falafel, traditional falafel recipe

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 20 servings

Calories 62kcal

Ingredients

• 1/2 pound (250g) dry chickpeas
• 1 small onion
• 1 cup chopped fresh parsley or cilantro
• 3 cloves garlic , minced
• 1/2 tsp baking soda
• 1/4 cup flour
• 1 tsp cumin , grounded
• 2 tsp coriander , grounded
• 1/2 tsp chili powder
• 1 tbsp fresh lemon juice
• salt and freshly ground black pepper
• 2 or 3 tbsp  oil , for greasing

Instructions

• Put the chickpeas in a large bowl and cover with water. The chickpeas will grow in volume while soaking. Soak for 12 to 24 hours, I usually leave them overnight.
• Preheat the oven to 400 F (200C).
• Chop parsley or/and cilantro and onion and place in the bowl of your food processor.
  
• Add garlic, flour and baking soda. Add spices salt and pepper. Process until everything is well combined. Transfer to a large bowl.
  
• Add chickpeas on the food processor’s bowl. Process until chickpeas are minced, not puree. You will probably need to scrape down the sides in the process.
  
• Add the chickpeas to the herbs mixture and stir to combine well.
  
• Grease a baking sheet with oil. Form balls and flatten them into thick patties.  Put the falafel on the baking sheet and brush with a bit of oil.
  
• Bake for 10 minutes on one side and for about 10-15 minutes on the other side until golden.
• Serve with pita bread, fresh vegetable and hummus or tahini sauce.

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Nutrition

Serving: 1g | Calories: 62kcal | Carbohydrates: 8.7g | Protein: 2.5g | Fat: 2.1g | Sugar: 1.4g

The post Healthy Baked Falafel appeared first on Home Cooking Adventure.

This chickpea salad makes a  perfect lunch during the summer days as you don’t need to cook anything just serve it as it is on crackers, pita bread chips, toast bread, wraps and the list can continue according to your preference.

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Chickpea Salad

Chickpea salad is a delicious, flavorful, healthy and easy vegetarian salad using chickpeas, fresh vegetables and seeds. Such a tasteful combination.

Course Appetizer, Salad

Cuisine American

Keyword chick pea salad, chickpea salad, chickpeas salad, healthy, healthy lunch ideas, vegan, vegetarian

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 435kcal

Ingredients

• 2 cups chickpeas , rinsed and drained
• 2 green onions , chopped
• 2 cloves garlic , minced
• 1/2 red bell pepper , chopped
• 1/4 cup raw sunflower seeds (no shell)
• 1 tbsp sesame seeds
• 1 tbsp flax seeds
• 1/2 tsp salt , or more if needed
• Freshly ground black pepper

Homemade mayonnaise

• 1 organic egg yolk
• 1/2 tsp mustard
• 1/4 cup cold pressed sunflower oil

Instructions

• Place the rinsed chickpeas into the bowl of a food processor and mix just a few to achieve a chunky consistency. No need for full mash. In case you don't have a food processor you can use a potato masher or even a fork.
• In a medium bowl combine chickpeas with onions, garlic, red pepper, seeds, salt and pepper. 
• Make the homemade mayonnaise. Put the egg yolk and the mustard in a small bowl. Mix and gradually add oil while mixing until all oil is well incorporated.
• Add mayonnaise over the chickpea salad and stir to combine.
• Serve with pita chips, crackers, toast bread, wraps or whatever else you prefer.  I've made Pita Bread Chips, recipe here, but this time I've made them with no oil, just sprinkled some paprika on top of chips. 

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Nutrition

Serving: 1g | Calories: 435kcal | Carbohydrates: 52g | Protein: 17.7g | Fat: 18.4g | Saturated Fat: 2.3g | Cholesterol: 42mg | Sugar: 9.3g

The post Healthy Chickpea Salad appeared first on Home Cooking Adventure.

What’s cool about homemade hummus is that you can make it however you like. You can stick with the classic recipe or get creative by adding stuff like roasted red peppers, garlic, or herbs.

Besides being delicious, homemade hummus is good for you too. Chickpeas are a great source of plant-based protein, fiber, and essential nutrients, making this dip a nutritious addition to any meal or snack time.

You can eat homemade hummus in lots of ways. Dip pita bread or crunchy veggies in it, spread it on sandwiches, with falafel or use it as a tasty topping. However you enjoy it, homemade hummus is a yummy snack that’s easy to make and good for you too!

How to make homemade hummus

In a food processor or blender, combine the drained chickpeas, tahini, lemon juice, minced garlic, cumin, and a pinch of salt.

Blend the ingredients until they form a smooth mixture. If the consistency is too thick, you can add a little from the liquid reserved, one tablespoon at a time, until you achieve your desired texture.

Taste the hummus and adjust the seasoning to your liking, adding more salt or lemon juice if necessary.

Once the hummus is smooth and creamy, transfer it to a serving bowl. Drizzle some extra virgin olive oil on top and sprinkle with a pinch of cumin or paprika for a garnish, if desired.

Your homemade hummus is now ready to be served! Enjoy it with pita bread, crackers, sliced veggies, or use it as a delicious spread on sandwiches or wraps.

How to make tahini paste at home

To make about 1/3 cup tahini paste, you’ll need 70 grams of sesame seeds and 10 milliliters of olive oil. First, roast the sesame seeds in a preheated nonstick frying pan until they are lightly golden. Make sure to stir continuously to prevent burning. Once roasted, remove the seeds from the heat and set them aside to cool.

Next, using a stick blender, process the roasted sesame seeds with the olive oil until you achieve a smooth paste.

Don’t forget to tag me on your Instagram posts or stories. I love to see how it turns out for you. Enjoy!

If you like dip recipes you may also like this bread recipe for Skillet Bread Four Cheese Spinach Dip and this Red Lentil and Walnut Dip. This Parmesan Crisps with Marinara Sauce is also a great choice as an appetizer.

For more appetizer ideas check our full collection for Appetizer Recipes.

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Homemade Hummus

Homemade hummus is a yummy dip that comes from the Middle East. It's made with basic ingredients like chickpeas, tahini (which is a sesame paste), garlic, lemon juice, and olive oil. You blend them all together until they're smooth and creamy.

Course Appetizer

Cuisine Middle East

Keyword chickpea, hummus, tahini

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 15 minutes minutes

Servings 4 servings

Calories 826kcal

Ingredients

• 1 can (15oz) chickpeas , drained, or 2 cups boiled
• 2 cloves garlic
• 4 tbsp lemon juice
• 1/3 cup+ 2 tbsp liquid from the can or from the boiling water
• 1/3 cup tahini paste (I've used homemade tahini)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp ground cumin

Instructions

• In a food processor or blender, combine the drained chickpeas, tahini, lemon juice, minced garlic, cumin, and a pinch of salt.
• Blend the ingredients until smooth. If the mixture is too thick, you can add a little bit from the liquid reserved, one tablespoon at a time, until you reach your desired consistency.
• Taste the hummus and adjust the seasoning, adding more salt or lemon juice if needed.
• Once the hummus is smooth and creamy, transfer it to a serving bowl.
• Drizzle some extra virgin olive oil on top and sprinkle with a pinch of cumin or paprika for garnish, if desired.
• Serve with crackers, pita bread chips, or fresh crunchy bread.

How to make tahini paste at home.

• To get 1/3 cup tahini paste you need 70 g sesame seeds and 10 ml olive oil. Roast sesame seeds into a preheated nonstick frying pan and cook until lightly golden. Stir continuously to prevent burning.
• Remove from heat and set aside to cool. Using a stick blender process seeds with oil until smooth.   

Nutrition

Calories: 826kcal | Carbohydrates: 71g | Protein: 25.8g | Fat: 52.5g | Saturated Fat: 7.6g | Potassium: 1115mg | Fiber: 20.9g | Sugar: 12.2g | Calcium: 274mg | Iron: 10mg

The post Homemade Hummus appeared first on Home Cooking Adventure.

The unique combination of ingredients creates a truly interesting and mouthwatering flavor profile. We encourage you to give this delightful dish a try; it might just become a new favorite in your repertoire of go-to recipes!

How to make rice with chickpeas and toasted tagliatelle

Begin with washing the chickpeas and soak them in cold water for 6-12 hours. Boil them separately for about 1 hour until tender. Of course, if you are in a hurry, you can always use canned chickpeas and simply drain and wash the chickpeas under cold water.

In a frying pan, cook coriander and cumin seeds, then crush them using a grinding mortar.

In a large frying pan, heat oil over medium-high heat. Add the tagliatelle and cook, stirring, until they turn brown. Add water, red pepper, salt, pepper, and seasonings, then simmer until the pasta is done and the water has evaporated.

Meanwhile, boil rice in vegetable stock. Once done, combine the drained chickpeas and rice with the tagliatelle. Add fresh lovage, stir well, and serve alongside a fresh salad.

The combination is really interesting and flavorful so hope you will give it a try and enjoy it as we did. If you do, make sure to share the photos with me on Instagram. I would love to see how it turns out for you.

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Rice with Chickpeas and Tagliatelle

This rice with Chickpeas and Tagliatelle is one of the best and flavorful ways to cook rice. It is perfect for dinner tables or why not party tables.

Course Main Course, Side Dish

Cuisine Arabic

Keyword chickpea, pasta, rice, tagliatelle

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 5 servings

Calories 316kcal

Ingredients

• 1 cup (200g) rice
• 3/4 cup (120g) raw chickpeas
• 2 oz (60g) tagliatelle pasta , break into small pieces
• 1 cup (240ml) water
• 1 red pepper
• 1 chili pepper
• 3 cups (750ml) vegetable stock
• 1 tsp ground coriander
• 1 tsp cumin
• 1 bay leaf
• 1 tsp dry basil
• salt and freshly ground pepper
• 1 tsp fresh lovage , chopped

Instructions

• Wash chickpeas and put them in cold water for 6-12 hrs. Boil them for about 1 hour separately. You can always consider using canned chickpeas and skip this step.
• In a frying pan cook coriander and cumin seeds and crush them using a grinding mortar.
• In a large frying pan heat oil over medium-high heat. Add the tagliatelle and cook while stirring until brown. Add water, red pepper, salt, pepper, and seasonings and simmer until pasta are done and the water has evaporated.
• Meanwhile boil the rice in vegetable stock. When done add drained chickpeas and rice to tagliatelle, add fresh lovage, stir and serve along a fresh salad. 

Nutrition

Serving: 1 serving out of 5 | Calories: 316kcal | Carbohydrates: 65.6g | Protein: 9.4g | Fat: 2.6g | Saturated Fat: 0.3g | Sodium: 366mg | Potassium: 596mg | Fiber: 9.4g | Sugar: 13.5g | Calcium: 38mg | Iron: 4mg

The post Rice with Chickpeas and Tagliatelle appeared first on Home Cooking Adventure.