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Ginger-lime crispy chickpeas

Ginger-lime crispy chickpeas
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Prep Time
5
Cook Time
30
Prep Time
5
Cook Time
30
Ginger-lime crispy chickpeas
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Prep Time
5
Cook Time
30
Prep Time
5
Cook Time
30
Ingredients
Servings:
Units:
Instructions
  1. Rinse chickpeas and drain them VERY WELL in a colander (a few whirls in a salad spinner will also do well). Cover a baking sheet with two layers of paper towels, pour out the chickpeas and cover with another layer of paper towels. Roll chickpeas and pat to dry.
  2. Remove the paper towels from the sheet pan. Toss chickpeas with the olive oil and salt. Put the chickpeas in the oven and set the oven to 350 degrees F, bake the chickpeas for 30 minutes, stirring and shaking the sheet once or twice in the process.The chickpeas are done when they become golden and slightly darkened, crispy on the outside and soft in the middle. Turn off oven.
  3. In a large bowl, toss chickpeas with lime and fresh ginger. Pour seasoned chickpeas back onto baking sheet, and place baking sheet back in the oven. Let chickpeas dry and crisp even further in the oven, approximately 1 hour.
  4. Cool completely before storing.
Recipe Notes

NOTE: Crispy chickpeas pair well with a Moscow Mule cocktail.

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Appetizers Sauces

Lemon Hummus [Video]

lemon hummus, israeli foods, jewish food project, federation cja

lemon hummus, israeli foods, jewish food project, federation cja
Lemon Hummus
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The Montreal Mega Mission 2017 is the centerpiece of Federation CJA’s centennial year. And this kind of opportunity is a once in a lifetime experience. If you went on the last Mega Mission and think you know what to expect, think again. If you didn’t, now is your time. Join us. We promise you a mission beyond expectation.
lemon hummus, israeli foods, jewish food project, federation cja
Lemon Hummus
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The Montreal Mega Mission 2017 is the centerpiece of Federation CJA’s centennial year. And this kind of opportunity is a once in a lifetime experience. If you went on the last Mega Mission and think you know what to expect, think again. If you didn’t, now is your time. Join us. We promise you a mission beyond expectation.
Ingredients
Servings:
Units:
Instructions
  1. Combine chickpeas and onion in a large pot, and then add enough water to cover them, plus an additional 2 inches.
  2. Bring to a boil, cover and cook chickpeas on low heat until most of the water has evaporated and the chickpeas are soft enough to fall apart at the slightest touch, about 2 – ¬2.5 hours
  3. Remove chickpeas using a slotted spoon, reserving about 1/2 cup for later. Reserve all liquid
  4. In a food processor, combine chickpeas, tahini, lemon juice, garlic cloves, parsley, cumin, salt and pepper. Taste and correct seasonings as needed. Hummus should be as smooth as possible – if consistency is too thick for you, thin out with the reserved chickpea liquid.
  5. Serve hummus warm, drizzled with olive oil and topped with whole reserved chickpeas, za’atar and sumac. Hummus can be eaten with pita, crudités, or pieces of raw onion.
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Appetizers General Salad

Curried Chickpeas with Basmati & Wild rice, Dried Fruits and Berries

Curried Chickpeas with Basmati & Wild rice, Dried Fruits and Berries
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Servings
2 Servings
Servings
2 Servings
Curried Chickpeas with Basmati & Wild rice, Dried Fruits and Berries
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Servings
2 Servings
Servings
2 Servings
Ingredients
Servings: Servings
Units:
Instructions
  1. Preheat oven to 350 F.
  2. Heat olive oil in a sauté pan until it moves easily across the pan, but before it starts to smoke. Add the shallot and garlic and cook until they are soft and fragrant, but before they start to change colour.
  3. Add the basmati rice and cook until the rice is toasted, but before it starts to change colour. Add the hot water. The water should simmer immediately.
  4. Add a pinch of salt, cover, and put the pot directly in the oven, on the middle rack. Cook for 12 minutes, then remove the rice from the oven and cover the pot with a kitchen towel (or paper towel), and let sit in a warm place.
  5. While the basmati rice is cooking, prepare the wild rice. Heat enough grapeseed oil in a sauté pan such that when you add the rice it will be completely submerged in oil. Heat the oil until it is smoking, add a pinch of salt.
  6. Add the wild rice, and swirl immediately. The rice grains will fry and puff up very quickly; swirling ensures that they cook evenly. When the rice is puffy, pour it out into a strainer.
  7. Then lay the ice out on a tray lined with paper towels to continue draining.
  8. Heat the vinegar and sugar with 1/4 cup water. When the liquid comes to a boil, remove it from the heat and immediately add the dried fruit to rehydrate.
  9. Let the fruit cool in the liquid.
  10. Finally, prepare the curry oil. Heat approximately 1/4 cup of olive oil in a sauté pan until it moves easily across the pan, but before it starts to smoke.
  11. Add cumin seeds and curry powder and swirl for even cooking. Add the chickpeas and toss to coat.
  12. Add the mixture to the rice and mix well.
  13. Serve the basmati chickpea mixture topped with puffed wild rice and dried fruit herb combination. Enjoy!
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General

Baked Falafel Bowl

Falafel Bowl, Federation CJA, Jewish food project, Healthy eating, Israeli food
Falafel Bowl, Federation CJA, Jewish food project, Healthy eating, Israeli food
Baked Falafel Bowl
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Falafel Bowl, Federation CJA, Jewish food project, Healthy eating, Israeli food
Baked Falafel Bowl
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Ingredients
Falafel
Bowl
Servings:
Units:
Instructions
  1. Preheat oven to 450 F.
  2. Combine all falafel ingredients except 1 TBSP of olive oil in the bowl of a food processor. Process for 10 seconds. Stop motor and scrape down sides of the bowl, then pulse for another 10 seconds, until all ingredients are well incorporated but mixture is still slightly coarse and grainy.
  3. Using a tbsp, scoop mixture out and form into balls. Brush with remaining tbsp olive oil.
  4. Bake on a cookie sheet for about 40 - 45 minutes, making sure to flip half way through until brown and crisp.
  5. While the falafel is cooking, prepare the rice (follow direction on bag) and grate carrots.
  6. For the Israeli salad: Mix cucumber, tomatoes, parsley, red wine vinegar and lemon juice, and salt and pepper in a small bowl.
  7. Toast pumpkin seeds or sesame seeds in the oven at 350 F for 10 minutes or on medium heat in a dry pan until oil is released.
  8. Arrange falafel, rice, carrots, Israeli salad, hummus and seeds. Top with tahini or extra hot sauce! YUM!
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General

No-Fry Falafel

Baked Falafel, Israelie cooking, Jewish Food Project, Federation CJA
Baked Falafel, Israelie cooking, Jewish Food Project, Federation CJA
No-Fry Falafel
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Servings
4
Servings
4
Baked Falafel, Israelie cooking, Jewish Food Project, Federation CJA
No-Fry Falafel
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Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven to 375 degrees.
  2. In a food processor blend together the chickpeas, garlic, onion, cumin, cayenne, herbs, a teaspoon of salt, pepper, baking soda, and lemon juice. Add water by the teaspoon if the machine is not blending easily.
  3. On a lined baking sheet, spoon out the chick pea mixture into about 1.5 inch scoops. Flatten out the scoops to form patties and then brush the olive oil on top.
  4. Bake until the patties are golden brown, about 10-15 minutes per side.
  5. In a small bowl whisk the tahini with ½ cup water and the remaining salt. Drizzle the tahini sauce over the falafel before serving.
  6. Serve the falafel by itself or in a pita as a sandwich with Israeli salad, cabbage slaw and hummus.
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