Lima Bean Hummus with Quinoa Flatbreads and Salsa

I never used to be a fan of lima beans. I think part of the reason is that the first time I had them was from a can and I put them in a salad with a rather dreadful dressing. Thankfully I have now mastered the art of homemade dressing. The salad was massive and I don't like to eat the same thing for too many days in a row — leftovers are fine, but there is a breaking point.

Now that I have discovered dried lima beans, I actually enjoy them. Although hummus usually is associated with chickpeas, here is an interesting twist made with lima beans and served up with crispy quinoa flatbreads and a somewhat spicy salsa with avocado. As the temperature heats up, hummus is just perfect, served up with favorite raw vegetables. If I didn't tell my dinner guest that lima beans were the shining ingredient, I think he would have figured that he was dining on a chickpea hummus. A thoroughly enjoyable culinary experience.

I would urge you to use dried lima beans in this recipe (and any calling for lima beans for that matter). But if you would prefer the canned beans for convenience, substitute two 14 oz cans for the amount of dried beans called for here.

Lima Bean Hummus with Quinoa Flatbreads and Salsa

Recipe by Lisa Turner Adapted from Gut Gastronomy: Revolutionise Your Eating to Create Great Health Cuisine: Middle Eastern Published on May 11, 2015 Smooth creamy spiced hummus made with lima beans served on golden brown thin quinoa flatbreads Print this recipe Hummus: 1 cup dried lima beans 1 clove garlic 1 jalapeño, seeded and chopped 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon paprika 1/3 cup cilantro, chopped 2 tablespoons tahini 4 to 5 tablespoons olive oil, or more as needed juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste Flatbreads: 1 cup quinoa flour + more for dusting 3 tablespoons hemp seeds 1 teaspoon paprika 1/2 teaspoon sea salt 1 tablespoon olive oil 1/3 to 1/2 cup warm water, or as needed Instructions: Rinse the lima beans and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 45 to 60 minutes until tender. Drain and transfer to a food processor. Add the remaining hummus ingredients to the food processor and process until smooth and well blended. Add more olive oil or a bit of water as necessary to reach your desired consistency. To make the flatbreads, combine the quinoa flour, hemp seeds, paprika and salt in a medium bowl. Slowly mix in the olive oil with about 1/3 cup of the warm water, adding more water as needed to form a dough. Turn the dough out onto a lightly floured board and knead gently a few times. Divide the dough into 6 to 8 small balls and roll each one out into a thin round. Transfer each round onto a plate lined with parchment paper and separate each round with another piece of parchment paper. Cover with plastic wrap and refrigerate for 30 to 60 minutes. When ready to cook the flatbreads, heat an unoiled non-stick frying pan over medium heat. When hot, fry each round for about 1 minute per side until golden brown specks appear. Transfer to a plate lined with foil. Continue, adding each cooked round to the plate, covering with foil after each round is added. To serve, scoop hummus over flatbreads and top with salsa. Makes 6 servings

Other hummus recipes to enjoy from Lisa's Vegetarian Kitchen:
Spicy Indian-style Hummus
Sweet Potato Hummus Soup with Carrots
Spicy Roasted Red Pepper Hummus
Sun-Dried Tomato and Olive Hummus with Goat Cheese

On the top of the reading stack: The Sketch Book - Washington Iving

Audio Accompaniment: relative silence, for a change, after a noisy weekend of lawn heroes

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Raw Pistachio Cashew Halva

After the indulgences of the holidays, many of us move away from decadent treats and desserts. But that doesn't mean a sweet tooth need be denied, especially when it's as easy and healthy as this homemade halva.

If you've ever had the opportunity to experience the unique texture of fudgy and grainy halva, chances are you won't forget it. In my case, halva can be pretty much irresistible on those occasions when I indulge the craving. A popular sweet in the Middle East, the primary components are tahini (sesame seed paste), nuts and sweetener, such as honey. Often it is flavored with chocolate and sometimes it is made with flour and simmered in a syrup. Halva is not particularly complicated to make at home, although many of the recipes I've come across contain more processed sugar than I care to consume and some require simmering time.

This raw version simplifies the whole process and contains only a modest amount of honey to satisfy the sweet tooth. Pistachios, cashews and whole sesame seeds shine here with nutty tahini, honey and vanilla. A portion of the sesame seeds may be ground if desired for a smoother version.

My desire for unadulterated halva was satisfied in hardly anytime at all and a few small bites are all that is needed though the temptation to eat more than one little bite is menacing.

Raw Pistachio Cashew Halva

Recipe by Lisa Turner Cuisine: Middle Eastern Published on January 15, 2015 Sweet chunky balls of sesame seed and tahini halva with raw pistachios and cashews Print this recipe Ingredients: 1/2 cup raw pistachios 1/4 cup raw cashews 1 cup sesame seeds 1/4 cup tahini 1/4 cup raw honey 1 teaspoon vanilla pinch of sea salt Instructions: Process the nuts in a blender or food processor until coarse. Transfer to a medium bowl. Stir in 3/4 cup of the sesame seeds and the tahini, honey and vanilla until well combined. Sprinkle the remaining sesame seeds onto a small plate or piece of waxed paper. Shape about 1 tablespoon of the mixture into a small ball and roll in the sesame seeds. Repeat with remaining mixture. Chill in the refrigerator for 20 minutes before serving. Store any remainders in the refrigerator in a covered container. Makes 16 1-inch balls

Other raw treats not to be passed over:
Raw Peanut Butter Cookies
Raw Peanut Butter Maple Squares
Mini Tahini Cups with a Creamy Coffee Date Filling
No Bake Coconut Oil Fudge

On the top of the reading stack: The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More

Audio Accompaniment: Simian Mobile Disco

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Eggplant, Mushroom and Cheese Quiche

I'm rather off and on again when it comes to eating eggs, but when an egg dish is done well it can be a real treat. So when I saw an egg recipe in Yotam Ottolenghi's latest cookbook, Plenty More, I knew it was time to interrupt my latest break from eggs … especially when eggplants are involved.

But it's not just the eggplants or the mushrooms — which I added to the recipe — or the sheep's milk feta cheese, baby plum tomatoes or jalapeños that I also added for a little kick that make this quiche such an attractive and tasty dish. It would be delicious in any case, but what really elevates the flavor is brushing the top of the quiche with za'atar, a tangy, zesty and salty blend of herbs and toasted sesame seeds that's easy to make at home. Do make a fresh batch of this blend. It will not only make your quiche a fabulous lunch or light dinner but you'll have plenty left over to dip bread and olive oil into for a fantastic treat. It keeps well in the fridge in a well sealed jar for a good while, if it doesn't get eaten up right away.

Eggplant, Mushroom and Cheese Quiche

Recipe by Lisa Turner Adapted from Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi Published on January 8, 2015 Attractive egg and feta cheese quiche baked with eggplants, mushrooms and tomatoes brushed with a tangy, zesty and salty blend of herbs and toasted sesame seeds Print this recipe Ingredients: 1/4 cup olive oil + more for brushing and frying 2 medium eggplants, sliced crosswise into 3/4 inch rounds 6 to 8 button mushrooms, sliced 3 jalapeños, seeded and finely chopped 5 oz (150 g) feta cheese, crumbled 5 oz (150 g) cream cheese 3 large eggs 1/4 cup heavy cream 1 cup baby plum tomatoes, halved lengthwise 1/3 cup fresh oregano, roughly chopped 1 1/2 teaspoons za'atar sea salt and fresh cracked black pepper to taste Instructions: Preheat the oven to 400°. Line the bottom and sides of a 8 × 8 inch baking pan with foil. Brush with some olive oil. Line a baking sheet with parchment paper and put the eggplant slices on it. Brush the eggplant with a 1/4 cup of the olive oil. Sprinkle with a bit of salt and a generous amount of black pepper. Roast for 40 minutes or until the eggplant is soft and golden. Set aside. Turn the oven temperature down to 325°. While the eggplant is roasting, fry the mushrooms in a few teaspoons of olive oil over medium-high heat. Stir often, adding the jalapeños after a few minutes. Sauté until the mushrooms start to brown and release some of their juices. Set aside. In a medium bowl, beat together the cheeses, eggs, heavy cream and some black pepper until smooth. To finish, arrange the eggplant slices over the bottom of foil lined pan. There should be some overlap. Layer with mushrooms and jalapeños and then the tomatoes. Sprinkle with half of the oregano. Pour the cheese and egg mixture over the vegetables and top with the remaining oregano. Bake for 35 to 40 minutes, until set and the top is golden. Remove from heat and transfer to a wire rack to cool to room temperature. When ready to serve, mix za'atar with 1 teaspoon of olive oil and brush over the top of the cake. Remove from the pan and cut into squares. Note: I also included some roasted red onion as I had prepared some for another dish I was serving. If using, add to the pan with the mushrooms and jalapeños. Makes 4 servings

I'm sharing this with Jac's Bookmarked Recipes.

Other cheesy delights to enjoy from my kitchen:
Cheese Potato Puff with Dried Mushrooms
Cheddar and Mushroom Shirred Eggs
Cherry Ricotta Crêpes
Greek Feta & Olive Frittata

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Middle Eastern Inspired Spicy Chickpea, Eggplant and Tahini Stew

Many of my ideas for recipes are inspired not only from my extensive cookbook collection, but also from fellow bloggers. This is one such recipe that I was energized to make after reading a fairly recent post by Rosa Mayland. Rosa not only posts must-try creative recipes, but also photo essays that are breathtaking and reflections that are always thoughtful and considered.

Rosa certainly got my attention with this Middle Eastern inspired dish because it included some of my favorite ingredients. These days it seems I never can get enough eggplant or chickpeas, and with the Middle Eastern touch, complete with tahini, I was sure that this dish was not to be missed. I made some changes based on my preferences and what I had on hand, but many thanks to Rosa for the inspiration.

The addition of tahini here adds a nuttiness that is reminiscent of peanut butter. It adds a somewhat gritty coating to the plump chickpeas, and the pepper and eggplant contribute a pleasant texture and contrast to the tangy tomato broth. Spiced up with the flavors of the Middle East and some hot peppers I grew this past summer, and with the addition of fresh mint and lemon juice, this dish is one to look forward to and easy enough to make anytime of the week. Serve with rice for a complete and balanced meal.

Middle Eastern Inspired Spicy Chickpea, Eggplant and Tahini Stew

Recipe by Lisa Turner Adapted from Rosa's Yummy Yums Cuisine: Middle Eastern Published on December 8, 2014 Middle Eastern style chickpea and eggplant stew with tomatoes, tahini, fresh mint, lemon juice and spices Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 6 sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped 1 tablespoon olive oil 1 clove garlic, minced 2 to 3 jalapeños or chilies, seeded and finely chopped 1 red bell pepper or 4 fresh pepperoncini peppers, seeded and chopped 1 medium eggplant, cubed 1 teaspoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon ground allspice 3 small tomatoes, diced 3 1/2 tablespoons tahini whisked with 5 tablespoons water 1/2 tablespoon fresh mint, chopped 1/2 tablespoon fresh parsley, chopped juice from 1 small lemon (2 tablespoons) sea salt and fresh cracked black pepper to taste 1/2 cup water, or more as needed Instructions: Rinse and soak the chickpeas overnight in enough water to cover. Drain, rinse, and transfer to a large saucepan. Cover with fresh water, bring to a boil, reduce the heat to medium-low, and cover. Simmer until the peas are soft — about 1 hour. Drain and set aside. Meanwhile, soak the sun-dried tomaotes in hot water for 30 minutes, then drain and chop. Set aside. Heat the oil in a large saucepan over medium heat. When hot, toss in the onion and stir for 5 minutes until translucent. Stir in the garlic and fry for another minute. Now add the jalapeños or chilies, peppers and eggplant, and stir for another 5 minutes. Add the spices, stir once, and then add the sun-dried tomatoes and fresh tomatoes. Simmer for about 10 minutes, stirring often, until the tomato has softened and most of the liquid has evaporated. Stir in the chickpeas, tahini whisked with water, mint, parsley, salt and pepper, and 1/2 cup of water or more to achieve your desired consistency. Simmer for another few minutes. Makes 4 servings

I'm sharing this with Jacqueline's Bookmarked Recipes. This is also my contribution to My Legume Love Affair, a monthly event celebrating legumes started by Susan of The Well Seasoned Cook, now administered by me, and kindly hosted this month by PJ of Seduce Your Tastebuds.

More Middle Eastern dishes from Lisa's Kitchen:
Mesopotamian Barley, Chickpea, Lentil, Tahini Soup
Shakshouka (Tunisian Tomato & Pepper Stew with Eggs)
Chickpeas with White and Wild Rice, Cranberries and Spices
Barley and Lentil Herbed Salad

On the top of the reading stack: The Oh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out by Angela Liddon

Audio Accompaniment: silence

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Creamy Puy Lentils with Tahini, Cumin and Red Onion

As I rarely use canned beans, I have to think ahead and soak legumes and grains the night before. On those occasions when I forget, lentils are usually the solution because they require little soaking time, if any at all. Here peppery marble specked French Puy lentils come together with Middle Eastern tahini and cumin flavors in an easy but nourishing and palate pleasing dish. Puy lentils hold together well when cooked and they don't need soaking. In this case, simply simmer them up until tender and then add them later in the dish. Spicy, nutty and fresh, served with brown rice or some olive oil coated lightly toasted pitas, everything you need for a nourishing meal is here, especially when a side salad or vegetable dish makes an appearance at the table.

Creamy Puy Lentils with Tahini, Cumin and Red Onion

Recipe by Lisa Turner Cuisine: Middle Eastern Published on November 27, 2014 Peppery French lentils simmered in a simple earthy and nutty Middle Eastern style tomato, tahini and cumin sauce with cilantro and lemon Print this recipe Ingredients: 1 cup French (Puy) lentils, rinsed 3 tablespoons olive oil 2 large cloves garlic, crushed or minced 1 1/2 teaspoons ground cumin 1 teaspoon paprika 2 jalapeños, seeded and finely chopped 4 medium tomatoes, diced 1 1/2 cups fresh cilantro, trimmed and chopped 1/3 cup tahini juice from 1 small lemon (2 tablespoons) 5 tablespoons hot water 1/2 small red onion, cut into thin rings sea salt and freshly crack black pepper to taste Instructions: In a medium saucepan, cover the lentils with water, bring to a boil, reduce the heat to low and cover. Simmer until the lentils are tender — roughly 30 minutes. Drain and set aside. In a medium saucepan, heat the olive oil over medium heat. When hot, add the garlic, cumin and paprika. Stir and fry for 30 seconds, then add the jalapeños and stir and fry for another few minutes. Add the tomatoes to the pan along with the cilantro and simmer for another 5 minutes to thicken, stirring often. Stir in the cooked lentils. In a small bowl, whisk together the tahini, lemon juice, hot water, sea salt and fresh cracked black pepper to taste. Stir this mixture into the lentils and tomatoes, reduce the heat to medium-low, and simmer, stirring often, for another 5 minutes. Roughly mash some of the lentils with the back of a spoon. Serve hot, garnished with the onion slices and some fresh cilantro if desired, alongside rice or lightly toasted pita breads brushed with some olive oil and herbs. Makes 4 servings

Other lentil dishes to try from Lisa's Kitchen:
Indian-Style Lentils
French Lentil Tomato and Harissa Stew
Puy Lentils with Spices and Tamarind
Beet, Lentil and Vegetable Soup

On the top of the reading stack: the newspaper

Audio Accompaniment: winter silence

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Staple Corner: How to Make Your Own Za'atar

My first taste of this popular Middle Eastern herb and sesame seed blend was an extraordinary burst of tangy, zesty and salty flavors. I make a lot of spice blends for my kitchen from scratch, but never one that tasted so good just on its own. In fact, it is eaten almost on its own, often served with just bread and olive oil. Highly aromatic as well as delicious, consider using za'atar to make simple oil or yogurt dressing or sprinkle it on fresh tomato slices or Middle Eastern vegetable dishes.

Although recipes for za'atar — also spelled as "zahtar", "zatar" or "zaatar" — vary from region to region and even from family to family within the Middle East and North Africa, each preparation features a combination of dried herbs such as thyme, oregano or marjoram mixed with ground toasted sesame seeds and salt. Other seeds or herbs are also sometimes added according to the local or family custom. This version includes black salt — also called rock salt — and dried fenugreek leaves to impart a smokier and tangier flavor. Dried sumac — the berry of a small temperature deciduous shrub — is also commonly added. Ground to a powder, sumac is easily found in any Middle Eastern grocer and in many Asian grocers.

Homemade Za'atar

Recipe by Lisa Turner Cuisine: Middle Eastern Published on November 18, 2014 A tangy, zesty and salty blend of herbs and toasted sesame seeds from the Middle East Print this recipe Ingredients: 1/4 cup white sesame seeds 1 tablespoon ground sumac 1 teaspoon black (rock) salt 2 tablespoons dried oregano 2 tablespoons dried thyme 1 1/2 tablespoons dried marjoram 1 teaspoon dried fenugreek (methi) leaves (optional) Instructions: Toast the sesame seeds in a dry unoiled skillet over medium-low heat for 5 to 10 minutes, tossing frequently, until lightly browned. In a mortar and pestle, grind together the sumac and salt. Add the sesame seeds and grind further. Add the herbs and fenugreek leaves if using and grind a few more times, making sure everything is well combined. Keep stored in a sealed glass jar in the refrigerator for up to 4 months. Makes about 3/4 cup

Other homemade spice blends to liven up your food:
Garam Masala
Curry Powder
Goda Masala
Sambar Powder

On the top of the reading stack: Plenty More by Yotam Ottolenghi

Audio Accompaniment: Thomas Tallis

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Lentil-Quinoa Falafel with Coconut-Fenugreek Sauce

Considering how much food I share here on my space, it might come as a surprise to some readers that my appetite is not always the best. I suppose that is one of the reasons I take such care to make good food with a kick to stimulate hunger.

Also, again perhaps because of my petite appetite, I adore little bites, such as falafels which were on the menu again recently. These are not your most traditional falafels as chickpeas don't show up here, but French lentils, quinoa and soft goat cheese surely make for a unique, creamy falafel with a wonderful nutty and peppery flavor. These baked falafels are crisp, though they almost literally melt in your mouth. To make the dinner more filling as I was sharing with friends, I served them up in pita pockets, and with a dill pickle on the side and served with a divine coconut and fenugreek sauce with sun-dried tomatoes, you really don't need anything else except perhaps a side salad.

Lentil-Quinoa Falafel with Coconut-Fenugreek Sauce

Recipe by Lisa Turner Adapted from Feasting at Home Cuisine: Middle Eastern Published on September 20, 2014 Crispy baked falafels with a creamy, nutty and peppery French lentil, quinoa and goat cheese interior, served with a delicious, tangy and zesty coconut, fenugreek and sun-dried tomato sauce Print this recipe Ingredients: 1 cup French (Puy) lentils 1 teaspoon fennel seeds 1/2 teaspoon turmeric 1/2 cup quinoa 2 tablespoons tahini 1 large clove garlic, minced or crushed 1/2 cup fresh cilantro or parsley 6 oz (170 g) soft goat cheese, room temperature 1 teaspoon sea salt, or to taste 1 tablespoon olive oil Coconut-fenugreek sauce 4 to 6 sun-dried tomatoes 1 tablespoon olive oil 2 cloves garlic, minced or crushed 1-inch piece fresh ginger, minced or grated 1 jalapeño, seeded and finely chopped 1 teaspoon turmeric 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 1 large tomato, diced 13 1/2 oz (400 mL) can coconut milk 1 tablespoon dried fenugreek (methi) leaves 1 teaspoon coconut sugar 1 teaspoon sea salt, or to taste fresh cracked black pepper, to taste juice from 1 lime (2 tablespoons) Instructions: Rinse the lentils and transfer to a medium saucepan and cover with water. Add the fennel seeds and turmeric and bring to a boil. Reduce the heat to low, cover, and simmer until the lentils are tender — about 30 minutes. Drain and set aside. Meanwhile, rinse the quinoa and transfer to a small saucepan and cover with 1 cup of water. Bring to a boil, reduce the heat to low, cover, and cook until the water is absorbed — about 15 to 20 minutes. Let sit for 5 minutes, then fluff with a fork and set aside. While the lentils and quinoa are cooking, soak the sun-dried tomatoes for the sauce in hot water for 30 minutes. Drain and finely chop. Set aside. To make the falafel, pulse together the lentils, quinoa, tahini, garlic, cilantro or parsely, goat cheese and olive oil in a food processor until combined. Transfer to a bowl, cover, and let refrigerate for 1 hour. Prepare the sauce. Heat the olive oil in a medium saucepan or large skillet over medium heat. When hot, add the garlic, ginger and jalapeño. Stir for a few minutes to soften, then add the turmeric, cumin, coriander and cayenne, and stir for another minute. Now add the fresh and sun-dried tomatoes and continue to cook, stirring often, until thickened — about 8 minutes. Pour in the coconut milk, stir in the fenugreek leaves and sugar, and continue to simmer until thickened to your desired thickness. Stir in the salt, pepper and lime juice, and simmer for a few minutes longer. Preheat an oven to 400° and line a baking sheet with parchment paper. Shape the falafel mixture into small balls and bake for 20 to 25 minutes, turning once during the cooking time. They should be slightly browned and crisp. Serve the falafels with a generous helping of warm sauce. I decided to serve them up "burger" style and stuffed them into a pita pocket with some sauce and a few dill pickles on the side. Makes 20 falafels or 4 to 6 servings

I'm sharing this with lovely Jac's Bookmarked Recipes.

Other little bites to enjoy:
Baked Quinoa Falafel Bites
Green Pea Falafel
Chickpea Potato Koftas with Ricotta Cheese
Split Pea Cilantro Dumplings in a Coconut Curry

On the top of the reading stack: The New Criterion

Audio Accompaniment: Carbon Based Lifeforms

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Green Pea Falafel

I'm still enjoying the local fresh green pea harvest, and although these might not be your tradition falafels as chickpeas are absent except for a bit of besan flour, these unusual green pea falafels loaded with fresh herbs and seasoned with spices really make for a fine summer meal adorned with vegetables and some fresh chutney. I enhanced their green goodness with an avocado mango salad with cilantro and roasted cashews which served as a vibrant and colorful chutney itself.

Green Pea Falafel

Recipe by Lisa Turner Cuisine: Middle Eastern Published on August 8, 2014 Simple fresh green "falafels" made with green peas instead of cooked chickpeas and seasoned with spices and a mixture of fresh herbs Print this recipe Ingredients: 3 cups fresh or frozen peas 1/2 cup unbleached white flour 2 tablespoons chickpea flour (besan) or unbleached white flour 2 teaspoons baking powder 1 small red onion, chopped 1/4 teaspoon dried red pepper flakes 2 cloves garlic, chopped 1 jalapeño, seeded and chopped 1 cup fresh mint leaves, chopped 1/2 cup fresh parsley, chopped 1/2 cup fresh cilantro, chopped 2 tablespoons ground cumin 1 tablespoon ground coriander 1 teaspoon paprika zest from 1 lime (1/2 teaspoon) 1 teaspoon sea salt 3 tablespoons olive oil for frying Instructions: Simmer the peas in a saucepan of water for 2 to 3 minutes until just tender. Drain and set aside. In a medium bowl, whisk together the flours, baking powder and red pepper flakes. In a food processor, combine the onion, garlic, jalapeño, mint, parsley and cilantro, and pulse until everything is chopped and combined. Add the peas, cumin, coriander, paprika, lime zest and salt and pulse until the peas are finely chopped. Transfer the mixture to the flour and stir to combine. If the mixture seems too sticky, add a little more flour. Refrigerate for 1 hour. Heat the oil in a large non-stick skillet over medium heat. Moisten your hands with a little oil and shape the mixture into 10 to 12 small patties about 1/2-inch thick. When the pan is hot, fry the falafels until golden brown, about 2 to 3 minutes per side. Drain and paper towels and repeat for the remaining falafels. Serve warm with chutney, as a filling for pita breads stuffed with other vegetables and some tomato, or as the filling for a mini burger. Makes 4 main servings

Other recipes starring green peas:
Aloo Mattar (Potato and Pea Curry)
Cabbage Poriyal
Classic Mattar Paneer
Cauliflower and Pea Curry

On the top of the reading stack: browsing the shelves

Audio Accompaniment: Talk Talk

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Baked Quinoa Falafel Bites

After successfully baking falafel instead of frying them, it was time to take things further with a twist. This time I used quinoa in place of the chickpeas. The rather unauthorized mixture of nutty quinoa and tahini was nearly authentic in taste in texture, sans chickpeas. Go figure, but it worked perfectly. The lemon tahini sauce I served them with was the bomb. If desired, you can serve them in pita pockets with the sauce.

Thankfully, I rarely dine alone, but on this occasion, I almost wished I did because I wanted to keep them all to myself. Well, that is a bit of an exaggeration, as I always enjoy serving food to my husband and best friend Basil. However, they are really easy to make so surely these are now a frequent addition to the table. I am one of those grazers that likes to snack on various things throughout the day, rather than to eat large meals and these are simply ideal. Certainly, this is a new healthy favorite.

To make the meal vegan friendly, serve with a tomato-based sauce or chutney, or hummus instead of the lemon tahini sauce which contains yogurt.

Baked Quinoa Falafel Bites

Recipe by Lisa Turner Cuisine: Middle Eastern Published on February 17, 2014 Crispy golden-brown savory quinoa falafel bites — baked not fried — served with a simple tangy lemon, tahini and yogurt sauce Print this recipe Falafel: 1 cup uncooked quinoa (3 cups cooked) 1 cup fresh parsley, finely chopped 2 cloves garlic, minced 4 tablespoons tahini 2 green chilies, seeded and finely chopped 1 tablespoon sesame seeds 1 teaspoon paprika 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne juice from 1 small lemon (2 tablespoons) 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste Sauce 1 1/4 cups plain yogurt 1/4 cup tahini juice from 1 large lemon (3 tablespoons) sea salt and fresh cracked black pepper to taste Instructions: Rinse the quinoa well in a strainer until the water is no longer cloudy. Transfer to a medium saucepan and pour in 2 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer until the water is absorbed — about 20 minutes. Transfer to a medium bowl and let the quinoa cool. Stir in the rest of the ingredients until well combined. Line a baking sheet with parchment paper and preheat an oven to 450°. Shape the quinoa mixture into small balls and transfer to the baking sheet. Bake for 25 to 30 minutes, until the falafel balls are golden brown and crispy. To make the sauce, whisk together the yogurt, tahini, lemon juice and salt and pepper in a medium bowl. Cover and chill until ready to serve. Makes 16 falafels

Other little bites you are sure to enjoy from Lisa's Kitchen:
Coleslaw Bites with Jalapeño Dip
Olive Cheese Balls
Smoked Gouda Gougères
Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives

On the top of the reading stack: Naturally Sweet & Gluten-Free by Ricki Heller

Audio Accompaniment: Paul Kalkbrenner - Guten

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