PKD Recipes

Falafel by Ruth

Ruth doesn’t do a lot of measuring,  so these are not exact amounts.

Ingredients
2 C. garbanzo beans
Preparation
Soak 2 cups of dried chickpeas overnight in water and drain. Soak for about 3 nights, rinsing each morning under the faucet. Then add fresh water and soak and drain. Cook previously soaked chickpeas in a pot with fresh water. Once the chickpeas are cooked, put the following in a food processor:

Ingredients
chickpeas rinsed cooked
small onion
6-8 garlic cloves
1-2 bunches of parsley leaves
cumin
coriander

Preparation
Whirl altogether forming 2? balls and flatten by pressing your thumb in the middle. They should look like oval thumbprint cookies. Shape into ping pong size balls and place in preheated baking dish. Bake for 15-20 minutes, turning halfway through cooking. Baking in the oven is not traditional for cooking a falafel. Normally it is deep fried. They don’t warm up very well but crumble nicely and can be used to sprinkle on or as a binder in another dish. Uncooked falafel will keep refrigerated for about a week.

Uncooked falafel will keep refrigerated for about a week.

Some related recipes: 
The following are related recipes:
Hummus
Pita Bread
Fallafel

Hummus

Ingredients:
2 C. soaked (for 3 days) then cooked chickpeas /garbanzo beans
¼ C. bean broth
3 Tbsp lemon juice
2 cloves garlic, crushed
¼ tsp Himalayan salt (optional)
2 Tbsp olive oil

Preparation Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with fresh parsley. Serve immediately with fresh, warm pita bread or round slices of vegetables like zucchini squash or cucumbers.  Can be stored in the refrigerator.
The following are related recipes:

Ruth’s Falafel
Pita Bread
Fallafel

Flageolet Artichoke Bean Gratin

Ingredients
½ C. flageolet
1 tsp olive oil
sprig of thyme
¼  onion diced
1 garlic clove pressed
1 Bay Leaf
fresh thyme leaves
2 artichoke hearts diced
2 Tbsp diced onion
Thin slices of almond dill cheese (omit)
1 Tbsp almond milk
Spelt Bread Crumbs

Preparation
Soak the beans for three days in water. Rinse daily under running water placing the beans in a sieve. After rinsing place the beans back into a bowl and cover with two inches of fresh water. This reduces the phytic acid making the beans easier to digest and limits the internal gas produced by a body. If one takes soaking beans to a full sprouting stage, these beans are then thought to be more alkaline producing as the phytic acid is greatly diminished.

Add olive oil and sauté the chopped onion, the garlic. Add the previously soaked beans that have been rinsed for a final time.  Add 3 cups of fresh water, the bay leaf, a sprig of fresh thyme and cook until tender so the beans are still formed and not falling apart – about 30 minutes.

Meanwhile steam the artichoke. Trim the heart away, eliminate the choke,  and cut it into fourths. Drain the beans. Place them in a ramekin dish or two individual dishes. Add diced onion, sliced artichoke hearts, top with thin slices of soft goat cheese or almond dill cheese; can omit as the beans themselves will become quite creamy, a tablespoon of almond milk and sprinkle fresh thyme leaves and spelt bread crumbs over the top. Roast in the oven at 350ºF for about twenty minutes. Before serving give a twist of the pepper mill and sprinkle lightly with Himalayan pink salt.

Avocado Broccoli Sprout Wrap with Black Beans

Ingredients
Avocado slices
broccoli sprouts
cooked soaked black beans
Red Onion Slices
sprigs of cilantro
sprigs of thyme
a few pieces of chopped garlic
Hot corn tortillas, heat on a griddle.

Black Beans
Soak 1 cup of beans in water, rinse with running water through a strainer each morning replacing the fresh water daily. On the third day cook the beans with chopped onions and diced carrots. Bring to a boil then simmer for about an hour. Season.

Preparation
Take a heated corn tortilla, add avocado slices, broccoli sprouts, black beans, red onion slices, cilantro, chopped garlic. Roll the corn tortilla wrap and serve.