A bit of a middle eastern theme this time.
Making this dish could be a quick standby if you want to make a gluten free, vegan appetiser.
having it with some pita bread on a bed of spinach is healthy and filling as well.
No fat hummus or a garlicky vegan mayonnaise.
For the mayo use
3tbsp chickpea water
2 tsp mustard
3/4 tsp salt
2 tsp apple cider vinegar
250 ml vegetable oil
The mayo did not come out as thick as I would have liked but Pamela told us that in Chile they make lactonaise, just full fat milk and some salt, then add gradually the oil until the right consistency.
Great recipe, you can add garlic, other herbs and spices.
Mix in blender ( I added garlic to make it taste garlicky)
Today, June, Melendra, Simone, Beth, Javiera, Pamela, Nuria and I had a chickpea morning.
Loads of falafels were made 1 lot in the oven an the other fried in oil. We all feel the one fried was much better.
We did the same with the Pita bread. It was a great recipe, fried in a dried pan was just as good as in a hot oven.
For the hummus we used a tin of chickpeas and this turned out wonderfully. Nice and light no oil in sight. instead we used yoghurt.
Some good hints and tips this week.
Thank you all for sharing your experiences.
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