Mediterranean Veggie Burgers with Lemon Caper Mayo

Veggie burgers with cannellini beans, roasted red peppers, green olives, artichokes, feta cheese and fresh herbs with a bright-as-sunshine lemon caper mayo.

I’ve been making a lot of veggie burgers lately. I’m going through a phase.… 

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Spicy Butternut Squash and Chickpea Soup

My 4 year streak of not catching a cold is over. My immune system turned on me. Just like that. One day I’m basking in the glory of good health and the next I’m coughing my brains out.

Desperately needing soup, I dragged my sick self to the kitchen and whipped this up. While chicken soup is a known cure-all, I needed something fast without fuss and chicken was not a part of that equation…. 

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Side Dish Saturdays: Curried Sweet Potatoes and Chickpeas

Fast and easy curried sweet potatoes with chickpeas can serve as a side dish or a main vegetarian entrée. Warmly spiced with a hint of sweetness and a pop of heat this comes together in no time at all thanks to the use of curry powder!… 

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Chickpea and Spinach Patties with Hummus, Feta Cheese and Tomatoes

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Crispy, spicy, deep-fried chickpeas are one of my favorite things to eat in the whole world: I heart Falafel. This Chickpea and Spinach recipe is inspired by them. These are pan-fried in a lightly greased pan and are healthier than traditional deep-fried falafel.

These will satisfy any craving for falafel! Pile them high on flatbread or stuffed into pitas with home-made hummus, feta cheese and tomatoes.The hummus is a basic recipe I’ve been making for years and you can play around with it to suit your own taste. It’s very forgiving. And totally delicious!

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Chickpea and Spinach Patties with Feta Cheese and Tomato
(by Reeni)

1 can Chickpeas, drained and rinsed
2/3 cup chopped frozen Spinach, cooked, water squeezed out
1/4 cup diced Onion
2 cloves Garlic, minced
1/4 cup seasoned Bread Crumbs
1 Egg, beaten
1 tablespoon fresh Parsley, finely chopped
1/2 teaspoon Cumin
1/2 teaspoon Paprika
1/2 teaspoon Sea salt
fresh cracked Pepper
Vegetable Oil, for pan frying
Crumbled Feta, for serving

1. In a large bowl smash the Chickpeas with a potato masher or use your food processor to break them down. Add all the ingredients and mix well. Form four patties and refrigerate for a half hour.

2. Pan fry in a tiny amount of oil or cook on a George Foreman grill until golden brown on the outside and cooked through. About five minutes each side. Serve with Feta, Hummus, Lettuce and Tomato.

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Hummus
(by Reeni)

1 can Chickpeas, drained and rinsed
1/4 cup Tahini
1/4 cup Extra Virgin Olive Oil
1/4 cup diced Onion
1 clove Garlic, minced
1/2 teaspoon Salt
1/2 teaspoon Cumin
1/2 teaspoon Paprika
Lemon juice, fresh squeezed

In the bowl of a food processor add all of your ingredients including a tablespoon of Lemon juice. Pulse until smooth. Taste and add more Lemon juice if desired. If the mixture is too thick add additional Olive Oil or Bottled Water a tablespoon at a time until you get the consistency you like. Taste and re-season to your personal taste preference. Drizzle additional Olive Oil on top for serving.

Print Recipes

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