Cauliflower Carrot Curry

Cauliflower, cooked up with carrots, tomatoes, and chickpeas in a thick curry sauce containing garlic, ginger, and onion for one flavorful cauliflower carrot curry.

Falafel

We'd recently gone to a Mediterranean restaurant, and Bobert went crazy over their falafel. I thought I'd make him some baked falafel since he loved it so much and chickpeas have such a dense nutrient profile - with lots of protein, fiber, folate, and minerals. Bobert relished this baked falafel, and he kept asking for more, especially when he saw us eating it too. Little guy does not like getting left out! Bobert scarfed these falafel plain, and we enjoyed dipping these falafel in some tahini dip. Either way's yummy! :)

What's your favorite way to enjoy falafel?

Falafel

by CJ Huang

Chickpeas, cooked and then processed with garlic, onions, and many delectable herbs, formed into patties, and then baked into flavorful falafel.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 30 patties, approximately 1/6 cup each

Materials:

Mass	Weight	Volume	Number	Material	Notes
781 grams	27.675 ounces			chickpeas, cooked and drained	approximately 2 cups (12.75 ounces, 361 grams) dried chickpeas
30 grams	1 ounce	1 cup		parsley
414 grams	14.675 ounces		4	onions, diced
		4 teaspoons	4 cloves	garlic, minced
		1 teaspoon		cumin
		1 teaspoon		cilantro
		1 teaspoon		pepper
		1 teaspoon		salt
		1 teaspoon		chili pepper flakes
		1 teaspoon		baking powder

Methods:

	1. Gather all materials.
	2. Pulse together all materials until a homogeneous, coarse paste forms.
	3. Form into patties, then bake at 350F for 15 minutes. Serve with Tahini Dip.

Sriracha Hummus

It's time again! Time for what? Secret Recipe Club! Each month, as part of SRC, we're assigned another blogger, and we get to pick a recipe from their blog to make. This month, I got Amy's Cooking Adventures, and she certainly goes on culinary adventures! Looking through her recipes, I saw many I wanted to make, and I finally narrowed it down to roasted chickpeas, hummus, pitas, and egg drop soup. I'm sure you're sensing a Mediterranean theme (and egg drop soup, of course). I'm not too good at making those perfectly long and pretty lines of egg, and I was interested to see how she did. However, in the end, I decided I wanted more of a snack a went for some hummus. I made just a few modifications - Sriracha for Frank's Red Hot since we didn't have any, cooked garbanzos instead of canned (just our preference and what I have around), no basil (and extra garlic) since I thought those flavors would go better with Sriracha. Next time, I'm thinking more Sriracha - we like it spicy! (As written, the hummus is actually quite mild. I've never had Frank's Red Hot, so I'm wondering if it's spicier.)

What's your favorite hot sauce?

Sriracha Hummus

by CJ Huang

Try this Sriracha Hummus - it's like Sriracha in a delicious dippable snack form. Eat it on some veggie sticks or just with a spoon!

Prep time: 5 minutes
Cook time: none
Total time: 5 minutes
Yield: 2 cups

Materials:

Mass	Weight	Volume	Number	Material	Notes
427 grams	15.125 ounces		1 can	garbanzo beans
		1 teaspoon		garlic powder
		1 tablespoon		Sriracha
		1 teaspoon		paprika

Methods:

	1. Gather all materials.
	2. Place all materials into food processor and process until desired texture reached. Add water or olive oil if a thinner texture is desired.

Creamy Hummus

It's SRC time again! Each month, as part of SRC, we're assigned another blogger, and we get to pick a recipe from their blog to make. This month, I got Smells Like Brownies, where Melissa shares a plethora of delicious eats, both sweet and savory. I saw some winter squash recipes perfect for this time of year - garlic chili lime acorn squash and some butternut squash, goat cheese flatbread pizza. Yum! (Especially since one of my favorite flavors is chili lime.) I also checked out her dad's poached eggs. I'm always looking for other ways to make things! However, the food I've really been craving (and meaning to make since, oh forever) is hummus. As luck would have it, she's got a yummy recipe for creamy hummus! I only made a few minor modifications to her recipe. I used dried chickpeas, which I then cooked instead of a can since we prefer dried. I also used a whole lot less cumin since I'm not a huge fan of the flavor. Next time. I'm likely to use a bit less tahini as well since I thought the tahini flavor overpowered the hummus a bit too much. Even with the half cup of tahini, we enjoyed this creamy hummus.

What are some of your favorite hummus flavors?

Creamy Hummus

by CJ Huang

A simple and creamy hummus with chickpeas, garlic, tahini, olive oil, and a bit of lemon and paprika.

Prep time: 10 minutes
Cook time: none
Total time: 10 minutes
Yield: 12 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
409 grams	14.375 ounces			chickpeas, cooked	I started with 1 cup of dried chickpeas.
83 grams	2.875 ounces	1/2 cup		tahini
58 grams	2 ounces	1/4 cup		olive oil
		2 teaspoons	2 cloves	garlic, minced
		1/2 teaspoon		cumin
		2 tablespoons		lemon juice
		1/2 tablespoon		paprika

Methods:

	1. Gather all materials.
	2. Combine all materials in food processor. Process, adding liquid from chickpeas or water, until desired consistency reached.