op bag, add the drained Quick Pickles and flour and shake
In a serving bowl put the yogurt.
Add the water and stir to blend. If you like an extra thick raita, either reduce the water or leave it out all together.
Stir in the garlic powder, mint and salt.
Add the chickpeas and mix until everything is well blended.
Cover and chill in the fridge to allow time for the flavors to marry before serving.
Optional: If you have the time, lightly fry the rinsed and drained chickpeas for about 5 minutes in 1 Table. of oil, before letting them cool and adding them to the recipe.
nd mix.
Put the chickpea flour in another large bowl
First make the chickpea salsa by mixing the first
Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste.
Transfer to a small dip dish and surround spread with warm pita wedges.
This recipe makes a great appetizer, or anytime snack.
nto a plate.
Form chickpea mixture into patties; press into
side.
mix COLD water, chickpea flour, and spices in a
he onion, Garlic-Ginger Paste (recipe below), and tomatoes in a
ach bun with Quick icing. 12 buns.
Quick Icing, blend 1
To make the Chickpea Patties: Place all ingredients except
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
For the chickpea salad, place the chickpeas in
Combine the chickpea flour, cumin and salt in
200 degrees C).
Mix chickpea flour and water with a
Whisk chickpea flour and water together in a bowl until smooth; let sit at room temperature, 2 to 6 hours.
Preheat oven to 450 degrees F (230 degrees C). Spray the inside of an 8-inch metal pie pan.
Skim foam from the top of chickpea-water mixture. Add oil, Italian seasoning, and rosemary and stir until combined. Pour mixture into the prepared pan; sprinkle black pepper and salt over the top.
Bake in the preheated oven until edges begin to brown, about 15 minutes. Remove bread from pan and cut into wedges.
Mix chickpea flour, cinnamon, baking powder, stevia powder, and salt together in a bowl.
Whisk milk, egg whites, and vegetable oil together in a separate bowl. Pour over the chickpea flour mixture; whisk until batter is just combined.
Heat a lightly oiled griddle over medium-high heat. Pour 1/2 cup portions onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Drain the chickpeas but save the liquid.
Put the chickpeas, 2 tablespoons packing liquid, lemon juice, garlic and salt in food processor and puree.
Add a small amount of additional packing liquid to facilitate blending together.
Add the sesame tahini and blend it into the chickpea mixture.
Serve with pita bread or raw vegetables.
he salt, spices and the chickpea flour. Mix well - the moisture
Place chickpea flour in a large mixing
o a thick paste. Add chickpea liquid and process until blended