Chickpea Slather

The idea here is to eat this spread like you would egg salad – sans eggs. This is a full-on vegan version. A jar of State Fair Bread and Butter pickles is really what motivated me in combination with wanting to get creative with the last few vestiges of the first week’s CSA: a small bunch of arugula, some radishes and green onions. The cool salad makes an easy and refreshing summer meal.

Chickpea Slather

  • 6-8 small radishes, finely chopped
  • 1/2 cup sweet pickles, finely chopped
  • 4-6 green onions, thinly sliced
  • 1 garlic clove, minced
  • 1/4 tsp. salt
  • 2Tbs. olive oil
  • 1 Tbs. yellow mustard seed
  • 1 cup arugula, finely chopped
  • lime, juiced
  • 4 cups cooked garbanzo beans, smashed or pulsed in food processor


Chop the radishes and sprinkle with salt in mixing bowl. Next add chopped pickles, green onions, arugula, lime juice, garbanzo beans and 1 Tbs. olive oil. Mix well.

Heat another Tbs. of olive oil in a sauce pan. Add the mustard seeds and toast until they begin to pop. Pour the oil and seeds into the slather and mix together. Refrigerate and serve cold on toasted bread.

Chickpea Curry – Chole Masala

Eating Indian is like watching a contortionist. Each bite delivers a surprising shape as flavors unfold on your tongue in surprising and interesting ways. This curry, for example, is not at all hot, but powerfully flavorful. There’s a hint of lemon, then cinnamon, then fennel, then the sweet tang of mango. Serve this with Indian Rice Pancakes and coconut cilantro chutney and your mouth will think it’s on holiday!


  • Peanut oil to lightly coat the pan
  • 1 Tbs. cumin seed
  • 1 Tbs.  brown mustard seed
  • 1/2 tsp. fennel seed
  • 1 onion, diced
  • 2 tsp. ground coriander
  • 1 1/2 tsp. ground cinnamon
  • 1 tsp. ground turmeric
  • 1 inch fresh ginger, minced
  • 2 red bell peppers, diced
  • 8 cups cooked garbanzo beans
  • 1 large sweet potato, peeled and diced
  • 1 14-ounce can lite coconut milk
  • 1 mango peeled and diced
  • 1 tsp. salt
  • 1 bunch fresh spinach torn to bits
  • 1 bunch cilantro, finely chopped

Directions: In a large pot, heat oil over medium-high heat. Toast cumin, mustard, and fennel seeds, stirring constantly until they begin to pop. Add onion and stir until soft. Add remaining spices and stir for a couple of minutes while the onions and spices blend and cook.

Stir in garbanzo beans, sweet potato and coconut milk. Bring pot to a low simmer, cover, and cook until the sweet potatoes are soft. Once the potatoes are cooked, use a fork to mash them to thicken. Next add in the red peppers, mango, spinach and cilantro. Allow the curry to simmer just until the spinach is wilted and bright green.

Garbanzo Bean Burgers


I made these bad boys so big that eating them with bread seemed overkill, but topped with an heirloom tomato and some herb chimichurri is pure perfection!

I was hoping the breadcrumbs and tahini would do the binding for me without eggs, but unfortunately, it didn’t really work. The veggie burgers were great after they came out of the oven and rested a few minutes. They were firm and held up, but when reheated later, they completely crumbled. The fresh herbs, garlic and red pepper give this dish a wonderful layer of flavor, but I’ll have to keep working on the binding. I wonder if a few tablespoons of flour rather than breadcrumbs would do the trick?

Garbanzo Bean Burger Recipe


  • 4 cups cooked garbanzo beans
  • 6 cloves garlic
  • 1 cup bread crumbs
  • 1/3 cup tahini
  • Juice from 1 lime
  • 1/2 tsp. salt
  • freshly ground pepper
  • 1/2 tsp. dry red pepper flakes
  • 1 fresh jalapeno or serrano
  • 1 handful each: fresh rosemary, sage, parsley, cilantro and basil


Pulse through the food processor all ingredients with the exception of the beans. Once everything is well minced, add the beans and pulse briefly. You still want a few chunks of bean so the patty has a little texture.

Grease a cookie sheet with canola oil and preheat oven to 425 degrees. Make large patties and place on baking sheet. Brush the tops of the patties with more oil and bake until the burgers are browned, about 20 minutes. Once they are brown on the bottom, flip the burgers carefully and bake until the bottom is also browned about another 20 minutes.

Baked Falafel with Tamarind Yogurt Chutney

Baked Falafel with Tamarind Yogurt Chutney


Chow Vegan hit my radar today and while browsing though her site, I found a recipe for baked falafel. Of course, I can never follow a recipe exactly – either I don’t have all the ingredients or I think it would be better a different way, so of course, I embellished this one a bit in the herb department. I have lots of herbs in my garden, but none of the ones specified in the original recipe. Also, after hearing David Kessler’s piece about his new book, I decided to try to cut back on sodium a little with this recipe. I used about 1 tsp. in the falafel, but my taste buds would like more.

The chutney idea comes from Madhur Jaffrey’s book, World Vegetarian, and of course I embellished there as well. She includes fresh ginger and fresh chile, which I can’t believe, I am out of at the moment. I used a dried chile del arbol instead, and I am sure the fresh would be better.

Falafel Ingredients:

  • 3-4 cups garbanzo beans
  • 1 medium onion
  • 5 large garlic cloves
  • mixed fresh herbs ( I used 2 sprigs mint, 6 sage leaves, 1 sprig rosemary, 4 basil leaves, 1 sprig chervil)
  • Juice 1/2 lemon
  • 2 tsp. olive oil
  • 2 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. crushed pepper flakes
  • 4 Tbs. flour
  • 2 tsp. baking powder
  • salt and pepper to taste


I added the garbanzo beans last and tried to leave them fairly chunky. Everything else can be well chopped using a food processor. Start with the onion and garlic and chop. Then add all the other ingredients except the beans. Pulse until everything is well mixed. Add the beans and pulse just a little until they are chopped, but not totally pureed.

These can be formed into any shape you prefer. Traditional falafel are formed into balls, but can be made into patties for an easier-to-eat sandwich. I have appetizers on my brain, so I made them in the shape of little sticks to dip in the Tamarind Yogurt Chutney. I baked them on a greased cookie sheet in a 400 degree oven for 30 minutes until they were brown on the bottom. Then I turned them over and baked for another 15 minutes.

Tamarind Yogurt Chutney

  • 2 Tbs. tamarind paste
  • 1 cup water
  • 1/2 tsp. salt
  • 1/2 cup sugar
  • 1/4 tsp. ground hot pepper
  • 2 tsp. ground cumin

For the original recipe, I used a prepared tamarind chutney. If you use fresh tamarind paste, you will need to cook the above ingredients at a simmer until the chutney is reduced by about half. Here is a very informative YouTube demo for tamarind chutney from “Show Me the Curry.”

In a separate bowl mix the yogurt ingredients.

  • 1/2 cup yogurt
  • 1/8 tsp. salt
  • 1 sprig mint chopped
  • 1 scallion thinly sliced
  • 1/2 tsp. ground hot pepper (better yet, use 1 tsp. finely chopped fresh green chile)
  • Fresh ground black pepper

After the yogurt ingredients are mixed, the idea is to mix the two dips leaving a little swirl pattern in the dish. I mixed in only about 1/4 of the tamarind chutney, which considering all the sugar, gave me a little relief!