Yummy baked falafel balls

Ingredients
11/2 tins chickpeas, rinsed and drained
1 small red onion, finely chopped
1 clove garlic, crushed
¼  cup parsley, roughly chopped
¼  cup, coriander, roughly chopped
1 teaspoons salt
½ teaspoon black pepper
1 teaspoon baking powder
2 teaspoons cumin
Pinch turmeric
Olive oil

Method
Preheat oven to 180.
In a large bowl mix all ingredients together.
Place half of mixture in food processor and pulse until the mixture starts to hold together. Add the other half and repeat. (Be careful not to over mix.)
Once all mix is done, transfer into a bowl and roll into small balls. Flatten each ball slightly.
Brush with olive oil and bake for 10-15 minutes until golden.

Crunchy pita chips

Ingredients
1 packet pita pockets
olive oil spray/olive oil
Herbamare

Method
With a scissors, cut each pita pocket into 8 segments.  Pull each segment apart.
Line a baking tray with baking paper and place pita pieces, rough side up, on the tray. 
Spray with oil and sprinkle with Herbamare . Bake for 10-15 minutes, until golden and crunchy.
Place on wire rack to cool.

Homemade Hummus

Ingredients
2 x 400g can chickpeas, rinsed and drained
2 small cloves  garlic
½ cup tahini paste
Juice of 2 lemon
¼ cup olive oil
2 tablespoons water
Salt and pepper to taste

Method
Place all of the above ingredients into a food processor and blend until smooth.  Add more water if mixture is too thick. Taste and add salt and pepper.
Scoop onto 3 shallow plates. Make a small well in the middle and let the kids drizzle with olive oil and garnish with paprika or parsley.

Couscous with roasted veggies and a tahini dressing

Ingredients
veggies:
¼ pumpkin peeled and cut into bite sized pieces
1 sweet potato peeled and cut into bite sized pieces
2 carrots peeled and cut into strips
¼ cup olive oil
Salt and pepper to taste
couscous:
3 cups instant couscous
3 cups water
1/4 cup olive oil
½ cup chopped parsley
Juice of 1-2 lemons
tahini dressing:
½ cup natural yoghurt
2 tablespoons tahini paste
1 small clove garlic, crushed
Juice of 1 lemon
Salt and pepper to taste

 Method
Preheat oven to 180.
veggies:
Combine all vegies in large bowl.  Add oil and toss well to coat. Season liberally with salt and pepper. Line a roasting tray with baking paper and place veggies in a single layer on tray. Bake for 30 minutes until veggies are golden(stir occasionally). Set aside.
couscous:
Place couscous in a bowl and pour over 3 cups of boiling water (sometimes it’s better to divide the couscous in half and do this in 2 bowls to prevent it all sticking together.) Allow to stand for 5 minutes until couscous swells. Fluff up with a fork and use hands to separate grains. Add olive oil, parsley and lemon juice. Stir and add salt and pepper.
tahini dressing:
Whisk all ingredients together and drizzle over salad.

Nivik – Middle eastern chickpeas and spinach

Ingredients
¼ cup olive oil
3 onions, finely chopped
1 teaspoon cumin powder
½ cup tomato paste
1 teaspoon sugar
Salt and pepper to taste
2 x 425g can chickpeas, drained and rinsed
2 bunches spinach, washed and roughly chopped

Method
Heat oil in a pan and cook onions until glassy. Add cumin, tomato paste, sugar, salt and pepper. Stir over a medium heat for 5 minutes.
Add chickpeas and spinach. Reduce heat, cover and simmer for 20 minutes, stirring occasionally.

Israeli salad

 Ingredients
1 cos lettuce, shredded
1 punnet cherry tomatoes, diced
1 red capsicum, diced
1 cucumber, diced
2 tablespoons chopped parsley
1 spring onion, finely chopped
¼ cup olive oil
Juice of 1 lemon
Salt and pepper

 Method
Combine all salad ingredients in a bowl and mix.  Pour over olive oil and lemon juice. Season with salt and pepper.