chickpeas

Chickpea Casserole

/ ktbuchs87 / 1 Comment

I had the hardest time thinking up a name for this dish.  I had the idea of making a lasagna type dinner, but without the noodles.  I toyed with the idea of naming it noodleless lasagna, but that just sounded weird.  I finally settled on chickpea casserole, even though it’s not exactly what it is.  I know, first world problems right?  Oh well, regardless of what this meal is called, it is delicious.  We devoured it all and quickly wanted more.  It makes fabulous leftovers and it is a great prepare ahead meal so that come dinnertime all you have to do is heat it up in the oven.  Simple and delicious, what more could you want?

 

Chickpea Casserole

photo 2 (4)

For the chickpea layer:

  • 3 cups chickpeas, soaked/rinsed/cooked (you could also use 2 cans of chickpeas, but I liked dried better)
  • 3/4 cup raw cashews, soaked overnight
  • 1/3 to 1/2 cup nutritional yeast, depending on how “cheesy” you want it to taste
  • 2 tbsp lemon juice
  • 1 tsp italian seasonings
  • salt and pepper to taste

 

 

For the sauce:

  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 tsp oregano
  • 2 tsp basil
  • 1 to 2 tsp fennel seeds
  • 1 can fire roasted tomatoes
  • 1 can diced tomatoes
  • 1/2 cup vegetable broth or water
  • salt to taste

 

  1. Make your sauce first.  In a medium saucepan, heat a little olive oil over medium heat.  Saute the onion and garlic for about 5 to 7 minutes.  Once the onion is soft add in the oregano, basil, and fennel seeds.  Stir to combine everything and then add in the tomatoes.  Depending on how thick or thin you want your sauce, add in a little bit of the broth at a time.  Bring the sauce to a boil and then lower to a simmer.  Cover the pan halfway with a lid and simmer while you make the chickpea layer.
  2. Preheat the oven to 400 and put the chickpeas into a food processor or blender and pulse a few times to break them up.  Add in the rest of the ingredients and process until it is all combined and creamy.  If it is too dry you can add in a few tablespoons of water or broth.
  3. Lightly oil a casserole pan and spread the chickpea mixture into the bottom.  Press the chickpeas down and make sure that there are no cracks.  Then pour the sauce over the top and cover the chickpeas.  Cover with foil and cook in the oven for 20 minutes.  Remove the foil and cook for another 5 minutes, until the sauce is bubbly.  Take out of the oven and let sit for 5 minutes and then cut and serve.

 

After you assemble the casserole, you can keep it covered in the fridge until you’re ready to cook it.  Then simply heat up the oven and pop the casserole in.  This would be a really good meal to take to a potluck or share with a big group of people.  You can easily double it and feed a crowd.  And I’m pretty sure they will gobble it up and ask for seconds!  Or maybe that’s just me…. Enjoy!

 

Baked Falafel with Tahini Sauce

/ ktbuchs87

I didn’t think that this recipe would be a winner.  I had a vague idea of what I wanted to do, and in my head I could see it working, but as I started to put this together, I got nervous.  Luckily it all worked out and this turned into a favorite around here!  This makes a lot of falafel, so it would be good for a get-together or even as appetizers at a party.

Baked Falafel with Tahini Sauce 

photo (41)

  • 2 cups dried chickpeas, soaked in a big pot overnight
  • 1 onion, diced small
  • 5 cloves garlic, minced
  • 1 bunch fresh parsley
  • 1 bunch fresh cilantro
  • 3 tbsp almond flour
  • 1 tbsp coriander
  • 3 tsp cumin
  • 2 tsp salt
  • 1/2-1 tsp cayenne, depending on how spicy you want your falafel
  • 1 tsp baking soda
  • 1/2 tsp baking powder

Tahini Sauce

  • 1 cup unsweetened coconut milk (you could use any non-dairy milk, but I think coconut works the best)
  • 1/4 cup tahini (sesame seed butter)
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • 2 tbsp liquid aminos or soy sauce or coconut aminos
  • 1/2 tsp cayenne

1.  Preheat oven to 400.  Drain and rinse your soaked chickpeas, place them in a food processor and pulse until crumbly.  Place in a large bowl.  Place the diced onion, parsley, cilantro, and garlic cloves into the processor and pulse until it looks like paste.  Add the herb paste to the chickpeas and combine.  Mix in the seasonings and then the baking soda and powder.

2.  Using a tablespoon, ice cream or cookie scooper, form the chickpea mixture into little balls.  Don’t make them too big or they will fall apart.  Place the falafel onto a cookie sheet that has been oiled or use a baking mat.  Flatten the balls just a little, brush with a little olive oil and bake in the oven for 10 min.  After 10 minutes, flip the falafel and place back in the oven for another 10 minutes.

3.  For the sauce, combine all ingredients in a medium saucepan and heat over medium-low heat until thick.  Pour over falafel or use it as a dipping sauce.  Either way is delicious!

Don’t freak out if it looks like the falafel is not going to hold together, it will.  Do be gentle with these, though, since falafel is usually fried, these are just a little bit more delicate (and healthier).  So get to cooking and let me know what you think!