Need the Recipe?

Yesterday I posted our weekly food plan but I didn’t fill you in on some of the recipes I use. So here is a great version of a recipe I first found in Gourmet Nutrition by John Beradi.

Chickpea cakes

¼ cup onion

¼ cup chopped spinach, cooked

1 teaspoon butter

1 teaspoon garlic, chopped

½ teaspoon ginger, chopped

1 cup cooked chickpeas, drain if using canned

1 whole egg

1 egg white

¼ salt

pepper to taste

2 teaspoons lemon juice

1 Tablespoon olive oil

Preheat a frying pan to medium. Add butter and sauté onion until soft and lightly browned.  Add garlic, ginger and sauté another minute. Now add mixture to food processor along with the chickpeas, eggs, salt, pepper, and lemon juice. Puree to a semi-smooth consistency. Stir in the spinach. With frying pan on medium heat, add a Tablespoon olive oil and scoop a ball of chickpea mixture then shape into a pancake. Repeat process, leaving room between cakes. Cook until lightly browned. Carefully flip cakes and brown other side.

These can be served as a side dish or garnish with plain yogurt for a wonderful snack. We had these yesterday and were a hit with my kids and my parents who are visiting.

You can find the recipes for Peanut Butter Balls at our social support site cr8health.ning.com or click here to go right to them.