Chickpeas, also known as chickpeas, are an excellent source of protein, carbohydrates, fat, iron, vitamins and other macronutrients and micronutrients. This legume also has many health benefits. It is therefore not surprising that they are an important part of many vegetarian recipes. Chickpeas are also our favourite legume and most of our meals include them. From salads and soups to burgers and wraps – chickpeas are one of the most versatile foods. If you have a tin of chickpeas or a bag of dried chickpeas lying around, here are two delicious ways to use them.
Hummus
I can’t live without hummus! It’s just the perfect midnight snack and no sandwich or wrap feels complete without it. It also makes a great dip for raw vegetables or your favourite pita bread. Hummus is so versatile that it can be enjoyed at almost every meal. However, many store-bought hummus containers are filled with oil. That’s why I like to make my own oil-free hummus. It’s easy and you’ll have the creamiest, most delicious hummus of your life.
If you want to make some vegetarian falafel, you will need
A tin of dried chickpeas
One medium sized onion
Cilantro
Gluten-free flour
Cloves
Cumin
Coriander
Turmeric
Cardamom
Soak the dried chickpeas overnight so that they grow to twice or even three times their size. Place the soaked chickpeas in a blender with the other ingredients. Add spices to suit your taste and preference. Blend the ingredients on low speed so that they are still a little fragile. It’s important not to over-blend the ingredients or your falafel may fall apart. Now it’s time to make some balls. I recommend making smaller balls, especially if you are making falafel for a party. If it is difficult to press them into your hands, add some extra flour. Let them rest in the fridge for 2 hours and then deep fry them. Now, enjoy with the hummus!
