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Akis' Tasty Ways
4 ways chickpeas

Chickpea pitas

  • In a food processor add 400 g canned chickpeas along with their water. Process well until mashed. 
  • Add 250 g self-rising flour, 1 teaspoon cumin seeds, salt, pepper, 1 tablespoon olive oil, and process for 20 seconds until the ingredients are homogenized and you get a soft dough.
  • Place a frying pan with 1 teaspoon of olive oil over medium heat.
  • Transfer the dough to a floured working surface and cut it into 8-10 pieces. Use a rolling pin to roll out each piece into a round sheet, 10 cm in diameter, and put them -in batches- into the hot frying pan.
  • Cook the pitas for 1-2 minutes on each side.
  • Remove from the pan and serve them with cherry tomatoes, cucumber and carrot sticks, olives, feta cheese, chickpeas, salt, pepper, and olive oil.

Chocolate chickpea truffles

  • In a food processor add 240 g boiled chickpeas, 2 tablespoons water, 150 g smooth peanut butter, and process until the ingredients are homogenized.
  • Add 200 g melted chocolate couverture and process well.
  • Shape into small balls and transfer them to a baking pan. Refrigerate them for 2-3 hours until chilled and firm.
  • Dip them in melted chocolate and transfer them to a baking pan lined with parchment paper. Let them cool and set, and then serve.

Spicy chickpeas

  • Preheat the oven to 190ο C (370ο F) set to fan.
  • In a bowl add 240 g chickpeas, boiled and drained, and add 1 tablespoon smoked paprika, 1 clove of garlic finely chopped, 1 tablespoon olive oil, salt, pepper, and mix well.
  • Spread well in a baking pan lined with parchment paper and bake for 20 minutes.
  • Let them cool and serve.

Aquafaba (Chickpea meringue)

  • Drain 400 g boiled chickpeas and keep their water.
  • Transfer the water to the mixer’s bowl and add 1 pinch of salt, 1 tablespoon lemon juice, and beat with the whisk attachment at high speed, for 4-5 minutes, until you get a meringue.
  • Add 80 g icing sugar and beat at low speed, for 1-2 minutes, until the icing sugar is melted and the mixture is firm.
  • Transfer to a pastry bag and decorate any cupcakes you like. 
  • Brown it with a kitchen torch and serve.
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