I have always been intrigued by the food blog events, and so decided to look up an interesting one for my first food blog challenge. Taste & Create, hosted by myamii of “For the Love of Food” is unique, and turned out to be tons of fun. Instead of coming up with a theme, myamii pairs you up with another blog. Then you need to pick up a recipe from your partner’s blog and re-create it.
My partner for the month is Joanna from Joanna’s Food. She creates yummy heart-friendly dishes with almost no processed foods or saturated fat. I was sorely tempted to try out one of her beautiful bread recipes. But yeast scares me. And so I settled on her favorite Mount Athos Chickpea Patties, part of the diet of the Mount Athos monks.
My recipe took much longer since, unlike Joanna, I started from dried chickpeas not tinned. Soaked them overnight, then boiled till soft. Blitzed the chickpeas in the blender with chopped onion, coriander, a couple of cloves of garlic and plain flour. I omitted the egg, and instead added a slice of wholewheat bread soaked in water plus salt and pepper. Mixed everything to make a dough, then shaped it into thin patties and fried it in olive oil.
The resultant patties had the feel of falafels so I decided to use my leftover pita bread for a sandwich. The green layer at the bottom is alfalfa. Then I added the patties, and a few cherry tomatoes. All of it topped by the traditional Indian topping for chickpea dishes : yogurt and tamarind chutney.
My one liner : Healthy, yet delicious - what more could you ask for!
My partner for the month is Joanna from Joanna’s Food. She creates yummy heart-friendly dishes with almost no processed foods or saturated fat. I was sorely tempted to try out one of her beautiful bread recipes. But yeast scares me. And so I settled on her favorite Mount Athos Chickpea Patties, part of the diet of the Mount Athos monks.
My recipe took much longer since, unlike Joanna, I started from dried chickpeas not tinned. Soaked them overnight, then boiled till soft. Blitzed the chickpeas in the blender with chopped onion, coriander, a couple of cloves of garlic and plain flour. I omitted the egg, and instead added a slice of wholewheat bread soaked in water plus salt and pepper. Mixed everything to make a dough, then shaped it into thin patties and fried it in olive oil.
The resultant patties had the feel of falafels so I decided to use my leftover pita bread for a sandwich. The green layer at the bottom is alfalfa. Then I added the patties, and a few cherry tomatoes. All of it topped by the traditional Indian topping for chickpea dishes : yogurt and tamarind chutney.
My one liner : Healthy, yet delicious - what more could you ask for!
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