Moving to a new spectrum of cooking, I have been wanting to test out some exotic recipes. My hubby and I have so far tested out quite a few and we will share them with you soon. Everything from gluten free vegan crepes to German faux bratwursts (yeah, I know!)...
We are still cooking... and we promise to share these recipes and more soon!
Next on the list for us though - making gluten free vegan falafels.
Falafels are so popular! I remember when we use to live in Portland, Oregon and how many people would line up down the street late at night or early in the day for some freshly made falafels. That is what I call true dedication.
The other day I was in a natural store and found some gluten free baked lentil chips. They were so low in calories that I decided to give them a try and they were so delicious, but lacking a dip. So, when I got home I wasted no time! I pulled out my one and only can of garbanzos that seems to always be in the cabinet, and went to work making this recipe.
It was a winner~ so versatile too!
1-15 oz. can garbanzos (also called chickpeas), drained and rinsed
1 1/2 to 2 tbsp distilled water
3 tbsp extra virgin olive oil + 1/8 tsp sesame oil
Juice of one small lemon (2-3 tbsp of juice)
1 medium clove of garlic
1 tbsp fresh parsley or 1/2 tbsp dried parsley
1/4 tsp paprika
1/2 tsp cumin
a pinch of red pepper flakes
sea salt, or to taste
Combine all ingredients in a blender, and blend until smooth.
Note: The sesame oil helps replace the tahini in this recipe. You may omit it if you do not have it. While you are at it, why not serve your fresh hummus with some gluten free baked lentil chips, like I did :)