The joy of cooking

I have just found a great way to make two meals at once. You take garbonzos and bread dough and poof, new favorites! I love felafel, and hummus, but I had never made a great batch of felafel without a box. So in my search I came across this recipe and it has revolutionized my lunch time. I can make a batch of quick dough and soak some beans the night before, then in the morning put on the beans to boil, about 2 cups dried. Then when done, mix up into this recipe:Prep Time: 15 minutes
Cook Time: 1 hour, 45 minutes
Total Time: 1 hour, 60 minutes
Ingredients:

* 1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
* 1 large onion, chopped
* 2 cloves of garlic, chopped
* 3 tablespoons of fresh parsley, chopped
* 1 teaspoon coriander
* 1 teaspoon cumin
* 2 tablespoons flour
* Salt
* Pepper
* Oil for frying

Preparation:
Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

Drain chickpeas, and place in pan with fresh water, and bring to a boil.

Allow to 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 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 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serve hot.
WHile that is cooking preheat your oven to 500 degrees and put in a pizza stone.
Then take the dough from the night before and make it into 2 inch balls. I usually make 20 so that I can have them another day. Then roll out four and let them rest until the oven is hot. Then put them on the stone and bake for 5 min. You have pitas! You can then make hummus from the exra garbonzos you have using this recipe:
2 cups or more cooked garbonzo beans,
2 tbsp olive oil
2 tbsp lemon juice
3 garlic cloves
some red pepper flakes(to taste)
parsley dried or fresh
and salt to taste

put in a blender and blend until smooth. Store in glass or tupperware dish.
Then you can put it all together with some colored peppers, spinach, tomato and monzerella cheese and you have several quick lunches. I love this one so much, that I freeze some of the felafel for later ones.