Chickpea Flatbread

http://www.tamaraduker.com/2009/07/fun-with-chickpea-flour/

You can make these pizza crusts from scratch from chickpea flour, water and salt; they don’t require any yeast; they cook very fast; and they’re made in a non-stick frying pan, so when they’re done, they slide right out onto your serving plate.  They are very easy, very thin (almost like a crepe).  And pretty tasty too!

Modified recipe from:
http://www.foodandwine.com/recipes/chickpea-flour-pizza-with-tomato-and-parmesan

Chickpea Flatbread

1. 2/3 cup chickpea flour (see Notes)
2. 1/3 teaspoon salt
3. 1 cup water
4. 1/2 teaspoon finely chopped rosemary
5. 3 tablespoons extra-virgin olive oil
6. 1 tablespoon finely chopped onion
7. 1/4 teaspoon freshly ground pepper

1. Preheat the broiler. Sift the chickpea flour with the salt into a medium bowl. Slowly add 1/4 cup of the water, whisking constantly to form a paste. Beat with a wooden spoon until smooth. Whisk in the remaining 3/4 cup of water and let the batter stand at room temperature for 30 minutes, then stir in the rosemary.
2. Heat 1 tablespoon of the olive oil in a 12-inch nonstick ovenproof skillet. Stir the batter once, pour it into the skillet and drizzle the remaining 2 tablespoons of olive oil on top. Cook over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 to 3 minutes. Burst any large air bubbles with the tip of a knife.
3. Finish with your favourite toppings, in this case onion and ground pepper, then place the skillet under the broiler and cook until the pizza is golden and crisp, 4 to 5 minutes. Slide the pizza onto a work surface, cut into wedges and serve hot.

Falafel Patties

Falafel Patties
Contributed by Chelsea Lincoln from the Bob's Red Mill kitchen 
http://www.bobsredmill.com/recipes_detail.php?rid=1611

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Here is an easy way to make this traditional Middle Eastern dish by using our Garbanzo Bean Flour. Serve inside pitas with tomato, lettuce and tahini sauce.
Ingredients 1 cup Garbanzo Bean Flour  1/2 tsp Sea Salt  1/4 tsp Baking Soda  1 tsp Parsley Flakes  1/2 tsp Cumin, ground  1/4 tsp Coriander, ground  1/2 tsp Garlic Granules  1/4 tsp Onion Powder  2 tsp Lemon Juice  1/2 cup Hot Water  2 Tb Olive Oil (for frying)
Directions
Combine all the dry ingredients in a bowl and blend thoroughly. Add the lemon juice and hot water to the dry ingredients and stir until combined. Let the mixture rest for 10 minutes. In a frying pan, heat oil on medium-high heat until hot. Add the falafel batter by the tablespoon and flatten slightly. Fry on both sides until golden brown. Place on paper towel to drain oil. Depending on the size of your frying pan, batter will need to be cooked in a couple batches. Makes 12 falafel patties.

Chickpea pasta with arugula and veal meatballs

I made chickpea pasta with arugula and veal meatballs for dinner tonight and it was very good. I'm not a professional chef by any means, so measurements are approximate. Adjust to your own taste.


Meatballs:
ground veal
2 Tablespoons of chickpea flour
2 Tablespoons of brown rice flour
1 egg (to bind the meat together - have yet to find a substitute that is corn or potato-free)
finely chopped 1/2C onion and 1 clove of garlic
fresh oregano
fresh rosemary
1 tsp sea salt
1 tsp ground pepper
sage
1/4C rice milk

Pulse ingredients above in the food processor until well blended and sticky. Spoon small balls of mixture and roll in your hands to form a meatball. Sear in a hot, well-oiled pan until lightly browned. Finish off in the oven on a cookie sheet at 350º for approximately 15 minutes until cooked through.

While meatballs are baking, cook pasta with lots of water. Chickpea pasta gets really foamy so you need to watch the pot. It actually takes a bit longer to cook than I thought, so you'll have to do taste-tests throughout. Cook the chickpea rotini pasta to el dente, rinse, drain and cool.

The sauté:
Finely chopped red onion and 2 cloves of garlic.
Chop 1/2C of cilantro
2 handfuls of arugula, washed and loosely chopped.
Juice from 1-2 lemons
Olive Oil

Directions:
Squeeze the juice of 1-1/2 lemons into a fry pan. Add a generous amount of olive oil and add the onion, garlic and cilantro. Sauté for two minutes or until colour becomes vibrant and fragrant, yet tender-crisp.

Combine drained pasta with sauté, add more lemon juice, olive oil and arugula and toss over low heat until combined. Season with Herbamare, to taste. Plate with meatballs on the side.

Delish! Corn, Wheat and Dairy-free. (except for the egg... is that considered dairy or poultry?)