Using cooked or tinned chickpeas, falafels are very easy to make.
Who can resist a good falafel? Wonderful for snacks, meals, in wraps or topping salads, they are wonderfully tasty, textural and healthy. Whip them up using chickpeas you have previously cooked and frozen, for an easy supper.
Home made falafel are a huge cut above store-bought ones, or even those from some restaurants that must purchase them in bulk and keep them frozen for a long time. One has to wonder why, they are so easy to make, whereas many pre-prepared ones taste like cardboard. Who hasn’t had a wrap or roll with cardboard-tasting falafel stuffed into them for a “vegetarian option” when it would have been more flavoursome to leave them out?
Worry no more, we have your back. These are fantastic. Crispy crunchy on the outside and soft and fluffy on the inside. You can grind the chickpeas coarsely or more finely, which ever is your preference. But they must be ground enough to hold together as fritters.
You might like to also try hummus, which goes well with falafel. Chickpeas make a whole range of dishes. Try Chickpea Fingers, for example (it uses chickpea flour). Or Chickpea “Tabblouleh”. Chickpeas can be baked, or made into a spread, or smashed and made into a salad. They are really healthy – have a look at this article.
Continue reading “Falafel | Ta’amia | Spicy Middle Eastern Chickpea Patties or Balls”
The Middle East has a variety of flavours and dishes that are amazing and under-explored in other countries. And yoghurt, one of my favourite food stuffs, features strongly there as it does in India. The recipes using yoghurt are often simple – take a vegetable, some yoghurt, garlic, dried mint and some spices, mix and serve.
Traditionally it is used as a pre-dinner snack or appetiser, generally served with pita bread., but you can use any flat bread. We get a great Afghan flatbread cooked fresh on the tandoor from our local shop, and it is amazing.
You can use the Green Peppers in Yoghurt as you might use a salad. If you use thick, drained yoghurt they can be used as a dip or spread, or it can be used as a sauce or dressing.
If you are looking for other Middle Eastern dishes, try Fragrant Eggplant with a Garlic-Yoghurt Sauce, Cucumber and Yoghurt Mezze, and Chickpea “Tabbouleh”. All of our Middle Eastern dishes are here.
Capsicum recipes you might like to explore include Grilled Peppers and Eggplant Salad, Roasted Red Pepper Salad, and Baked Peppers with Cherry Tomatoes. All of our Capsicum dishes are here. All of our Salads are here.
Our Dips are here if you are after dips and sauces. Or simply take some time to explore our Mid Summer dishes.
Continue reading “Green Peppers in Yoghurt”
Shallow fried chickpea flour bite sized snacks
A really nice snack to have when you are hot or tired or jet lagged, made with chickpea flour. It takes about 30 mins including cooling time.
Chickpea flour, also called besan or gram flour, is an essential ingredient in the kitchen, especially for Indian cooking. It makes a great batter, thickener, thin fritter or pan cake style pudla/cheela, and other goodies. Why not also try Pudla with Green Coriander and Mung Sprouts, Crispy Battered Onion Rings, and Gram Flour Vada. Going Italian, try the wonderful Farinata with Tomatoes and Onion. If it is desserts that you are after, try this Besan Custard.
Feel free to browse all of our Chickpea Flour recipes here and here. Our Salsa recipes are here. Or you might like to browse Snack recipes here and here. Check out our easy Mid Summer Recipes.
Continue reading “Chickpea Fingers with Tomato Salsa”
Greek Tomatoes in Batter, a delicious snack
Domatokeftedes are delicious Greek tomatoes in batter, in fact they are similar to Pakoda/Pakora. They are often referred to as fritters or patties, although they don’t always conform to a uniform shape.
Domatokeftedes are a specialty of Santorini in Greece. They are traditionally made with the island’s native tomato that is grown in the volcanic soil. It does not require watering, and yet the small tomato is sweet and intensely flavoured. This recipe uses any juicy tomato – Roma tomatoes are good. The fritters can be served as a snack or as part of a mezze platter – they are delicious dipped into tzatziki or any yoghurt sauce, sweet chilli sauce, or a herby blended fresh coriander and mint chutney.
This dish is very versatile. And it is such an innovative way to use tomatoes!
You might also like to explore our Greek recipes here and here, or browse our Tomato recipes here and here. Or you might like to have a look at the Snack recipes here and here. Check out our easy Summer recipes here and here.
Continue reading “Domatokeftedes | Santorini Style Tomato “Patties” | Indian Tomato Pakoras”
This is incredibly delicious. Even if you are not a tofu eater, this dish will convert you. Who could not love deep fried tofu with peanuts? The sauce is divine.
We have been making this since around 2002, so quite a while. It is a Thai style dish, simple in its construction and flavours, but that very simplicity gives it a punchy flavour. It is a perfect light lunch with a salad, or a mid afternoon snack when dinner is still a long way off.
The act of deep frying the tofu changes the nature of it, from something bland and lacking much texture, to a beautiful textural addition to other dishes or on it own.
You might also like our Tofu recipes here and here. Our Deep Fried Tofu recipes are here. Or you might like to browse SE Asian recipes here and here. Check out our easy Spring recipes here and here. Feel free to browse recipes from our Retro Recipes series – beautiful vegetarian recipes from our first blog 1995 – 2005.
Continue reading “Tao Hou Tod | Thai Deep Fried Fresh Beancurd with Sweet Nut Sauce”
Those little chickpea flour fritters, pudla, with their tangy deliciousness, are on my menu for breakfasts, brunches and snacks quite often. For example, see the Pudla recipe collection.
You might also like our Chickpea Flour recipes here and here, and our Chickpea recipes. Or you might like to browse Breakfast recipes here and here. Check out our easy Spring recipes here and here.
Continue reading “Pudla with Green Coriander and Mung Sprouts | Chickpea Flour Fritters”
The intensity of Spinach without the bite.
Did you know that Spinach stems are edible, in fact, wonderful? With all of the spinach flavour of the leaves but without the bite, they are a delight to eat.
My favourite way, which I share with you today, is Buttery Spinach Stems where they are quickly sautéed before steaming a little and serving with their buttery sauce.
Feel free to browse all of our Spinach recipes here and here. We really like an Indian Stir Fried Spinach Poriyal with Coconut. Or find inspiration in our Winter recipes here and here.
Continue reading “Buttery Spinach Stems”
An excellent snack – Kothimbir is the Marathi word for Green Coriander, which is the main ingredient in this recipe. Kothimbir Wada are basically coriander fritters. In this recipe, the chickpea flour batter with coriander leaves is first steamed and then cut into rings to be fried till crisp.
Use really fresh coriander for best results, and serve with chai or coffee. They can also be served as a side dish with a meal.
Vada are traditional Indian dishes. They are commonly prepared at home and as typical street food, being popular tiffin snacks. Wada are generally crisp on the outside and soft inside.
You might like to browse all of our Snacks here and here, and all of our Indian Recipes here. Try our Chai recipes here, or our general Tea recipes here. You might also enjoy Wada recipes, and our Summer recipes here and here.
Continue reading “Kothimbir Wada | Coriander Vada | Coriander Fritters”
Nostalgic mushrooms on toast
Such a classic dish, Mushrooms on Toast. Breakfast, lunch, snacks or a quick dinner, the humble mushroom steps in.
Are you looking for mushrooms? You might find some more mushroom dishes here and here. Or browse our snacks here and here. Be inspired by our Spring recipes here and here.
Continue reading “Mushrooms for Toast”
A thinner Pudla, almost a Cheela, perfect for breakfasts and snacks.
Today, when the world did not seem right, I made pudla, filled with spring onions (aka green onions in the US) and a delish chutney gifted by a friend.
Pudla is a great quick and healthy snack that is endlessly versatile. There are more Pudla recipes here. Also browse our Chickpea Flour recipes here and here. You might be looking for our Snacks here and here.
Continue reading “Cheela | Pudla | My Style”
Goodness from Bill’s in Sydney
A delicious snack, filling and comforting, for a day when you are snuggled up on the couch reading a book, or perhaps before you rush off to the next football game. They are great for breakfast or brunch too.
You might like to browse our snacks here and here, or perhaps you are after cheese recipes. Try all of our Toasties. Or explore our easy Autumn recipes here and here.
Continue reading “Pan Fried Toastie Sandwich with Tomato and Fontina”
Late Spring Inspiration for Healthy Living
Soups become less important in Late Spring, unless they are light and cool. We look to our food to provide substance without bulk.
Enjoy some Soups and Snacks for Late spring weather.
You can also browse other Late Spring recipes:
If you have difficulty with any links, please let us know. We would love to fix them for you.
Continue reading “Seasonal Cooking | Great Snacks and Soups for Late Spring Fun”
Take one book, a wedge of gorgonzola, some figs if you have them, some walnuts and celery stalks. Continue reading “A Gorgonzola Snack”
Tangy and lovely, an Indian breakfast dish.
Poha, or Pohe, a glorious food made by steaming and rolling rice to produce a flattened version of rice. It is very popular in South India, Maharashtria and Konkan regions of India. It also forms the basis of great snacks for those times when you just need to graze on something rather than have a full meal.
You could also try Poha with Banana and Honey or Poha with Potato and Peanuts. All the Poha recipes are here and here. Or explore our Breakfast dishes here and here. Continue reading “Kolache Poha | Flattened Rice with Coconut, Tamarind and Jaggery”
Quickly pan fried with salt and chilli, these are delicious snacks.
A great snack, quickly prepared, is pan fried edamame. You can use peas as well. I like to do this with shelled peas and beans, but you can also make this with peas and edamame in their pods. Simply suck them out of the shell between your teeth after cooking. This can even be made with broad beans.
Browse our Pea recipes here and here, and all of our Snacks here and here. Be inspired by our Spring recipes here and here.
Continue reading “Tawa Peas | Pan Fried Peas, Broad Beans or Edamame | Street Food”