PKD Recipes

Garbanzo Beans Roasted (Chickpeas)

Ingredients
1 C. soaked cooked garbanzo beans
olive oil spray
Himalayan salt
1 tsp cumin
1 tsp coriander
1 tsp curry powder
1 tsp garlic powder
1 tsp onion powder

Preparation
Heat oven 400º. Soak ½ cup dried garbanzo beans (chickpeas) overnight. Drain well. Add 4 x the amount of fresh water and place in a pressure cooker. Cook on high heat for twenty minutes. Let the chickpeas cool, rinse, drain and dry. Pat with a cloth if necessary or rolling cooked beans in a kitchen towel. Spray with olive oil; add cumin, coriander, curry powder, garlic powder, onion powder and Himalayan salt. Add olive oil sprayed chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread in a single layer. Bake until golden and crispy, 25 minutes, shaking the tray to toss. After 25 minutes of baking, taste one. It should be crunchy. If not bake a little longer or turn off the oven but leave the garbanzo beans in the oven until cool. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl. Eat at room temperature. Garbanzo beans are high in leucine, beneficial for PKD.

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

Falafel

Ingredients:
1 C. dried chickpeas that have been soaked for 3 days and rinsed daily.
1 large onion, chopped
2 cloves of garlic, chopped
3 Tbsp chopped parsley
1 tsp coriander
1 tsp cumin
2 Tbsp spelt flour
Salt
Pepper
olive oil

Preparation
Place dried chickpeas in a bowl, covering with cold water. Allow to soak for 3 days. Rinse daily with fresh water. Drain chickpeas, place in pan with fresh water; bring to a boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add spelt flour. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten. Fry in oil until golden brown (5-7 minutes). Serve hot.

Or if you are avoiding fried foods, try baking falafel.

Preheat oven to 350º
Form balls with chickpea mixture. Place on a baking sheet, (sprayed with a little olive oil). Bake for 30 minutes; serve on top a beautiful salad of dark greens.

Serving Suggestion
Falafel can be served as an appetizer with hummus or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, sprinkle lightly with Himalayan salt and freshly ground pepper. As an alternative, falafel can be formed into patties and served like a burger.  Serves 4.

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