Iraqi Chickpea Sambousek 

(Savory Turnover, like Samosas)

Throwback to: this recipe from the post of March 3. Actually, while these are from the same batch as that, the photo here is newer. I put most of the unbaked Sambousek in the freezer, and experimented recently to see the difference between baking the frozen ones, and pan-frying them. Baking them was easier but took longer. Frying them, covered, took less time, and I liked the results a little better. Maybe next time, I'll just fry them, and then freeze them. Well, anyway, they were tasty, and they're all gone now!

Allrecipes Website, Sambusaks (Sumboosaks) with Chickpeas, recipe by Nurit Cusack

 Baked Falafel (Mini-)Burgers

These were from the recipe of Proportional Plate. I mostly followed the recipe, but managed to add too much salt! Even so, I'm sure I'll make it again, as that's what I'd call "operator error" (= my fault 😄). The technique was easy, especially since it called for canned chickpeas. The instructions for baking also worked well. I noticed that the end result was a bit fragile and easily crumbled, but once I realized that, I just handled them with care. I'm not sure if they're meant to be that way, or I did something wrong. They were tasty, anyway! I enjoyed the Falafel with rice, as well as with veggies and yogurt (not shown; added after pic was taken).

Proportional Plate Website, Baked Falafel Burgers

Iraqi Chickpea Sambusak 

(Baked Filled Pastries)

This was from a recipe on the Allrecipes website. I usually like to make Hamantashen (triangular filled cookie/pastries) at this time of year for the Purim holiday, but this year decided to try something different. This savory recipe is a traditional Iraqi Purim goodie. It's meant to be deep-fried, but here, I've baked it. I made a dozen of these a few days ago, and put them in the freezer. Perhaps I'll try pan-frying some of the others. 

The filling is easy to make, and can be made separately, the day before, and left in the fridge. The dough is also easy, and needs only 10 minutes to rest. The trick when filling the Sambusak is, don't over-fill. You need some plain dough for the edges where the top and bottom of the dough meet, so they'll stick together and stay closed. If there's a bit of filling on that part of the dough, it won't seal well. I liked this simple recipe.

Allrecipes Website, recipe by Nurit Cusack, Sambusaks (Samboosaks) with Chickpeas

Youvetsi 

(Greek Baked Orzo, Tomato, & Chickpeas)

This was from the recipe of Mia Kouppa. I made it very similar to the recipe, but used some leftover chickpea filling (for the Sambusak post above), instead of plain canned chickpeas. I have to put chickpeas through a food processor or the equivalent, or it's not good for me to eat them. Therefore, the chickpeas disappear into the dish. The result was creamy and comforting, and I'm sure I'll make it again! 

Mia Kouppa Website, Youvetsi with chickpeas

Hummus bit-Tahini, or just Hummus 

(Garbanzo Bean Dip), with Spaghetti

The Hummus, found in the freezer, is from the recipe of Madelain Farah in Lebanese Cuisine. (For more information, you can see my post from June.)

I cooked the spaghetti, and when it was ready, I mixed in the Hummus, and cooked it a little more. At that stage, it looks a lot like macaroni & cheese, or the spaghetti & cheese we also used to enjoy as kids. It thickens up fairly quickly. Here it's pictured with a sprinkling of dried Italian herbs for color, and a squeeze of fresh lemon juice. Easy to make (as long as you already have the Hummus), and warm and comforting. Mmmm... 

Chickpea Sambousek,

with Spaghetti

Here's another pic of leftover Chickpea Sambousek (like a Middle Eastern samosa). (You can see the last post for more details on that.) This time, I felt like I wanted to pair it with some spaghetti and sauce; I have no idea why. I boiled some spaghetti in a small amount of water. When it was just about done, I added some canned crushed tomatoes, and then green peas for color and more veggies. I cooked it all together until it seemed done enough. ... The hand model is myself, although I tried to stay out of the photo. Anyway, I liked this unusual pairing.

Hummus bit-Tahini 

(Garbanzo Bean Dip)

This dish is informally known as Hummus, and the version above is from the recipe of Madelain Farah in Lebanese Cuisine.

I learned from Joanne of Fifteen Spatulas in a YouTube video, that to get creamer hummus, you can take the skins off the garbanzo beans/chickpeas. I've long noticed that when I rinse canned chickpeas, the skins come off pretty easily while handling them; I just never knew how to use this valuable info. Now I do! I also heated the chickpeas in a pan with water, as I've heard that heating them helps, and the recipe called for some water. The water was necessary also for using an immersion blender. Anyway, I finally made hummus that was fairly creamy, so I was satisfied.

The recipe, which is very simple, calls for canned garbanzo beans/chickpeas. The only thing I left out was the garlic (what?!), as I can't have raw garlic. (Maybe some time, when I remember, I'll try it with roasted garlic, and see how that is.)

FifteenSpatulas Website, The Secret to *Really* Smooth Hummus

Fifteen Spatulas YouTube, The Secret to *Really* Smooth Hummus (Homemade Hummus Recipe)

Iraqi Chickpea Sambousek, 

Manga Pachadi (Mango Chutney), 

& Bread Gulab Jamun

This is another late-evening snack-meal, consisting of: leftover Iraqi Chickpea Sambousek (like baked samosas), Manga Pachadi (Mango Chutney), and Bread Gulab Jamun (upper right).

The gulab jamun recipe is from Kabita's Kitchen, and features dumplings made of bread and milk. I added too much milk, so then I had to add flour, but it was still a very sticky dough. That's why the dumpling doesn't look like the usual. Also, as I can't eat deep-fried food, I decided to bake them, instead. Several recipes online suggested baking at 325 F, and then putting them under the broiler. I don't like the broiler, so I just increased the temperature to 425 F. After it was baked, I soaked the gulab jamun in sugar-syrup, which contained rosewater as well as some coconut-sugar syrup.

It was close enough to real gulab jamun for me, for now. I'm sure I'll try it again, some time soon. The last time (actually the first time) I made gulab jamun, long ago, it came out exactly as it was supposed to, and I'd like to try to achieve that again.

Kabita's Kitchen Website, Bread Gulab Jamun Recipe

Kabita's Kitchen YouTube, Bread Gulab Jamun Recipe

Iraqi Sambousek (Chickpea-Filled Pastry Pockets)

This recipe is from Janna Gur's Jewish Soul Food. Since I can't have butter, I used a smaller amount of coconut oil in the pastry, instead. I baked them, as I can't eat deep-fried food, but the taste didn't suffer for that. 

This recipe made many sambousek, of which I baked the amount that fit on one baking sheet, and froze the rest unbaked. 

The main thing I would do differently next time, would be to do each of the steps on a separate day (make filling, make dough/refrigerate or freeze, fill and bake/freeze pastries). That would make life easier, and it would be more fun to bake these.  The recipe is well-written. Scrumptious! 

Chickpea Fritter Puffs (Falafel)

These tasty bite-size "falafel" are made of chickpea/garbanzo bean flour, based on recipes of Fifteen Spatulas on YouTube, and Bob's Red Mill. You could call this a simplified version of falafel, as there are no actual whole chickpeas to soak and grind, and they aren't deep-fried. They do really puff up, and are simple to make. I think I'll have to make them again soon! Ooh, they could be a tasty veggie burger option, too!

Fifteen Spatulas Website, Chickpea Fritter Puffs (Falafel)

Fifteen Spatulas YouTube, Chickpea Fritter Puffs (Falafel)

Bob's Red Mill Website, Falafel Patties

Chana Pulao (Chickpea Pilaf)

Chana Pulao (rice pilaf with chickpeas). Recipe is from The Turmeric Trail by Raghavan Iyer . 

You can't see the chickpeas, as I put them through a Cuisinart first, before mixing them into the pulao. (I have to cuisinart all legumes like that, for health reasons.) 

The recipe made more than enough to freeze a good amount for later. Delicious, especially with a sauce or chutney (or just salsa), and some potato chips to add crunch.