Chickpeas, also known as garbanzo beans, are an amazing source of protein, carbs, fats, iron, vitamins, but also other macro and micronutrients. There are so many health benefits associated with this legume too. So it’s no surprise that they are an essential part of many vegan recipes. The chickpea is our favorite legume as well, and we include it in most of our meals. From salads and soups to burgers and wraps – the chickpea is one of the most versatile foods out there. If you have a can of chickpeas or a bag of dried chickpeas lying around, here are the two tasty ways to get some use of them.
Hummus
I can’t be without hummus! It’s just the perfect midnight snack, and no sandwich or wrap feels complete without it. It also works as a great dip for either raw veggies or your favorite pita bread. Hummus is so versatile, and you can enjoy it with pretty much every meal. However, a lot of store-bought hummus containers are filled with oil. That’s why I love to make my own homemade oil-free hummus. It’s easy, and you’ll have the creamiest and tastiest hummus of your life.
If you want to make oil-free hummus, you’ll need:
- Canned chickpeas
- Baking soda
- Lemon Juice
- Garlic or garlic powder
- Tahini or peanut butter
- Aquafaba (the liquid leftover from the canned chickpeas)
- Sea salt
- Ground cumin
Drain the canned chickpeas, but catch all of the aquafaba. Set it aside for later. Add the chickpeas and a little bit of baking soda to a medium pot and fill it halfway with water. When the water starts to boil, turn down the heat, and continue cooking the chickpeas for 15 more minutes until they are soft. Grate the garlic clove with some lemon juice and set it aside in a small bowl. When the chickpeas are done, drain them and add the chickpeas and the remaining ingredients to a food processor. Blend until the mixture is creamy. If the consistency is too thick, add some ice-cold water. Do a final taste test and add seasonings if necessary.
Vegan Falafel
Falafel is the ideal vegan party food. Most people love falafels! They are crispy and tasty, and there are endless variations available. In addition to that, it’s also incredibly easy to make falafels. Even in larger quantities, when needed. Another big bonus is that they pair perfectly with hummus. So if you decide to try out these two recipes, know that falafels and hummus are a match made in heaven.
So if you want to make some vegan falafels, you’ll need:
- A can of dried chickpeas
- One medium-sized onion
- Parsley
- Gluten-free flour
- Cloves
- Cumin
- Cilantro
- Tumeric
- Cardamom
Soak the dried chickpeas overnight, so that they grow to double or even triple their size. Put the soaked chickpeas in the blender with the rest of the ingredients. Add the spices according to your own taste and liking. Mix the ingredients on a low speed, so that they are still a bit crumbly. It’s important not to overmix the ingredients or your falafels may fall apart. Now, it’s time to make some balls. I would suggest making smaller balls, especially if you’re making falafels for a get-together. If it’s hard to compress them in your hand, add some extra flour. Let them rest in the refrigerator for 2 hours, and fry them. Now, enjoy them with some hummus!
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