Ingredients (use vegan versions):

• 2 cans cooked fava beans (Sahadi brand is good)
• 1 clove garlic, peeled
• 1 teaspoon salt
• 1 fresh tomato, finely chopped
• 1-2 scallions, chopped
• juice from 1 lg or 2 small lemons
• olive oil

Directions:

Heat the beans and liquid to nearly boiling. Mash garlic and salt to
a paste in a medium bowl. Add the tomato and scallions to the bowl.
Drain the beans, reserving a few tablespoons of the cooking liquid.
Add the beans and reserved liquid to the bowl. Add the lemon juice to
the bowl. Add olive oil (approx 1/8 C) to moisten everything.

Stir and adjust seasoning. Salt for slight flavor. Olive oil for
body. Lemon juice should not be overpowering, counter with olive oil
or reserved liquid. Serve with warm pita on flat plates, without
utensils!

Serves:

Ingredients (use vegan versions):

• 2 1/2 cups washed chickpeas
• 2 teaspoon baking soda
• 1 teaspoon crushed coriander seeds
• 1 tablespoon chopped coriander leaves (optional)
• 3 crushed garlic cloves
• 1/4 cup finely chopped parsley
• 1tsp ground cumin
• 1/2 teaspoon cayenne pepper
• 2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup flour
• oil for frying

Directions:

Soak chickpeas overnight in 10 cups hot water and baking soda. Drain.
Grind in a blender or food processor until fine.

Add spices and flour.If mixture is too dry, add a few drops of water.

Make small balls about 1 1/4 ” (3 cm) in diameter.Place on waxed paper
or a greased baking sheet.

Heat the oil and deep fry a few balls at a time for 2-3 minutes until
golden brown.Drain on a paper towel. Keep balls warm.

Makes 60-70 felafel (or falafel) balls.

To serve: Stuff 6 balls in a fresh vegan pita bread together with humus,
tehina, fresh vegetable salad and hot pepper sauce. Eat warm.

Serves:

I used to live with a vegetarian who conjured up some amazing dishes,
this one being the simplest and one of the tastiest. It goes well
with curry.

Ingredients (use vegan versions):

• lentils
• loads of garlic (to taste)
• garam masala
• paprika
• ginger
• chili powder
• black pepper
• oil

Directions:

1) Boil some lentils (or split peas or whatever) until nice and mushy.

2) Separately, fry loads of garlic (to taste) in a little oil.

3) Add garam masala, paprika, ginger, chili powder, black pepper to oil
in whatever quantity you’d like best (I like lots of garlic and garam
masala with a fair bit of chilli for whack).

4) Then simply mix the two lots to form a rather unpleasant-looking
gunge.

It looks disgusting but it’s damn gorgeous. It’s also lethal for the
lower regions.

Chris.

Serves:

Ingredients (use vegan versions):

• 1.5 cups masoor dahl (orange in colour).
• Vegetable oil
• 3 dried red peppers
• 1 teaspoon vegan mustard seed (tsp = teaspoon)
• 0.25 teaspoon asafoetida
• 1 medium onion
• 1.5 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• salt to taste.

Directions:

Put dahl in about 3 cups water and let boil. It normally takes about
an hour for the dahl to break up and pulp, however what I do is to
start soaking it in water before I leave for work. This way it takes
much less time to cook when boiled later. (gas, electricity SAVINGS!!)

Spice Mixture: (To be added when dahl is about 80% cooked or even
earlier if you like) Slice the onion into thin slices. Heat the oil in
a frying pan, when hot, add red chilies and mustard seeds. After seeds
pop, add the asafoetida, and immediately turn down the heat. Add the
onions, start frying on low heat until they are “transparent”, then
turn up heat until they are quite brown, but not burnt black. Add
coriander & turmeric and turn down heat. After a minute, add about 0.5
cup of the boiling dahl mixture to the frying pan and stir
energetically so that the spice mixture gets mixed well, and onions
break up.

Pour it back into the dahl pot, add salt, cook for another 10 minutes
or until dahl is done, whichever comes later.

Serves:

Ingredients (use vegan versions):

• 2 3/4 cups water
• 1 cup red lentils
• 3 cloves garlic
• 2 teaspoon salt
• 1 med. onion
• 2 med. carrots
• 1/2 cup unsulfured prunes
• 1 bay leaf
• 1 tablespoon turmeric
• 2 teaspoon cinnamon
• 2 teaspoon black pepper
• 1 teaspoon dried habanero (op.)

Directions:

Chop onions as thick as you like. Mince garlic. Bring 3/4 cup water
to boil, add to prunes in blender and Let steep for 5 minutes. Sort,
wash lentils; bring 2 cups water to a boil, add salt and lentils, keep
heat medium, stir occaisionally. Pulse prunes on lower settings in
blender until no large piecies remain. Add onions to water after 10
minutes.stir a lot. Add cinnamon and bay leaves, garlic, and habanero
three min. later, stirring in slowly and thoroughly. Simmer 2
minutes, add remaining ingredients. Serve hot with fresh vegan pita bread,
slapped on sides of tondoor.

Serves: