Falafel Burger with Guacamole

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Two posts, back to back, two days in a row?! Who is this girl!? Where did she come from!

I made these burgers for dinner tonight, which were incredibly tasty. I served them alongside snapea crisps. I’m about to start holiday celebrations tomorrow, so this was a great light meal before I start pigging out.

The green avocados are calling out to Eat Your Greens – so here is my submission!

eat your greens logo

Falafel Burger with Guacamole

1/4 onion, chopped
1 clove garlic, minced
1/2 tsp olive oil
1/4 tsp cumin
1 15-oz can chickpeas, drained
6 sage leaves
pinch of crushed red pepper
pinch of baking powder
1/2 tbsp all-purpose flour
1/2 tbsp water
1 ripe avocado
1/2 lemon, juiced
2 hamburger buns
1/2 tbsp mayonnaise
1 tomato, sliced
salt and pepper, to taste


  1. Preheat oven to 400.
  2. In a skillet, heat the olive oil. Add your onion and garlic with the cumin and cook until tender and golden brown.
  3. In a food processor, process together the chickpeas and sage. Do not over process. You do not want to create a paste. You just want to break down the chickpeas.
  4. In a bowl, combine the chickpeas and onions. Stir in the crushed red pepper, baking powder, flour, and water.
  5. Make patties of the chickpea mixture. Place on a baking sheet. Bake for 25 minutes.
  6. While the patties are cooking, in a blender combine the avocado, lemon juice, and salt and pepper to taste. Puree together until smooth. If it is not smoothing out, add some water a little at a time.
  7. Toast your hamburger buns.
  8. Spread the bottom bun with mayonnaise. Top with a chickpea patty, guacamole, and tomato slices.

* serves 2

Spicy Fish Stew



Before I start talking about food, I have a huge announcement to make. On Friday I found out I passed the California bar exam. 😀 😀 😀

My life has been pretty excellent this last year. It’s been stressful, no doubt, but I couldn’t ask for anything better.

Anyway, this year I also started the Pantry Party. Pantry Party is a monthly round-up, where dishes are made from the ingredients in our pantries. Every month I give a theme. This month’s theme has been perfect for this crazy month (or really, this crazy year) I’ve been having. The theme? A recipe that can be made in 30 minutes or less!

The month is almost over – I hope more people join.

This was an easy dish. It was flavorful. And for a cold evening, it was great! PS – it was the first dish I made as a lawyer. This dish took me about 20 minutes to prepare.


Spicy Fish Stew

1 1/2 tbsp olive oil
1/2 lb swai, cut into pieces
1 onion, sliced
1 garlic clove, minced
1 tsp a spice mix from Bubba’s Texas Burger Shack (I got this from a past Foodie Pen Pals)
1/2 tsp dried oregano
1 can garbanzo beans


1. In a deep pot, heat the olive oil. Add the spice mix and the oregano and cook for 30 seconds. Add the onions, garbanzo beans, and garlic. Cover and cook over low-medium heat for 10 minutes.

2. Add 1/2 cup of water. Arrange the swai between the vegetables. Cover and cook for 7 minutes.

* serves 2
* this dish is being shared with See Ya In The Gumbo

Mediterranean Burgers


Nine days. This is the absolute worst countdown ever. But it’s coming closer and closer and before you know it I won’t know what to do with myself. I’ve been so intertwined studying I haven’t had time for much else. I have done some secret shopping and I’ve done a little cooking, but getting my cooked recipes up on here just hasn’t been happening. But 9 days. And then 3 days until it’s over.

All I’ve been able to think about all day is how I want to go camping, to go canoeing, to go on a picnic, to be outside. All I can keep telling myself is, soon enough.

Also, for an update on Pantry Party. Due to my unavailability this month, this month’s Pantry Party will be extended until the end of August.

Anyway, this recipe was made because of one of my favorite blog round ups: Random Recipes at Belleau’s Kitchen. This month Dom challenged us bloggers to pick the 30th cookbook on our shelves and turn to page 30. Luckily there was a recipe on page 30 in my book.

The 30th book on my shelf was The Mixer Bible, a book I got when I first got my KitchenAid stand mixer. I haven’t used this book nearly as much as I should. I like that it teaches techniques with the mixer. Page 30 had two recipes: Hummus and Roasted Garlic Hummus. I decided to go with the Roasted Garlic variety. It was good, but I think it actually needed more garlic. I spread it on the bun of this burger and YUM!


Roasted Garlic Hummus

1 head garlic
1 tsp olive oil
2 cans chickpeas, rinsed and drained
1/4 cup olive oil
2 tbsp tahini
1 1/2 tbsp lemon juice
1/4 tsp salt


1. Cut 1/2 inch off the top of the garlic head. Place it in a large square of foil and drizzle with the 1 tsp of olive oil. Enclose in foil and place in an oven preheated to 350 for 45 minutes. When the garlic is done and cool to touch squeeze the cloves into a small bowl and mash with a fork. Set aside.

2. Place the chickpeas in the mixer bowl. Attach the flat beater. Set to speed 2 and mix until the chickpeas begin to break up. Increase to speed 4 and add the garlic, the remaining olive oil, tahini, lemon juice, 1 tbsp of water, and salt. Mix for 2 minutes until slightly lumpy, but creamy, add 1 tbsp more of water if necessary.

* makes 3 cups

Mediterranean Burgers

1 1/2 lb ground beef
1 onion, diced
1 egg, beaten
1/4 cup parsley, minced
1/4 cup mint, minced
1 tbsp paprika
1/4 tsp cinnamon
1/2 tsp cayenne
1 tsp salt
1 tbsp cumin
juice from 1 lemon
3 tbsp olive oil
handful cherry tomatoes, sliced
handful arugula
6 hamburger buns, toasted
1/2 cup hummus


1. In a medium bowl combine the ground beef, spices, lemon juice, and egg. Mix together with your hands. Form the meat into 6 patties.

2. In a cast iron skillet, heat the olive oil. Add the patties and cook for 3-4 minutes per side.

3. Spread the bottom layer of each hamburger bun with hummus. Place a patty on top. Divide the cherry tomatoes and arugula between the burgers.

* serves 6
* Besides Random Recipes, this recipe is being shared with Kahakai Kitchen‘s Souper Sundays & Weekend Cooking

Chickpea Croquettes with Greek Salsa

I’ve seen Belleau Kitchen’s Random Recipes Roundups around the web for the last few months. I keep intending to participate and then for whatever reason, I don’t. But I love participating in things like this, so I’m going to try to participate in Random Recipes every month. It keeps my cooking from getting too regular when I participate in fun events. It keeps it all exciting. This month the challenge at Random Recipes was based on birthday dates. The instructions told me to take my birthday date (in my case 2, my birthday is December 2nd, coming up by the way!) and to count that many books over on my recipe bookshelf. I counted from right to left and landed on this old, tattered book that I  actually almost always like what I cook out of it…

This book came from my mom’s when she was clearing out some old cookbooks. You know, one man’s trash is another man’s treasure. In this case, one mom’s old tattered cookbook has provided her daughter with some pretty tasty recipes. The recipes all seem weird. The pictures are so dated. But I haven’t made anything bad out of this book yet, so it really wasn’t a bad random pick this month for Random Recipes.

To pick the recipe I was instructed to randomly open the cookbook and to make the recipe on the page I opened it to. I opened the book to page 180 and there were three recipes: Squash Tsimiss, Chick Pea Croquettes, and Pineapple Charlotte. I opted for the croquettes as I had a can of chickpeas in the pantry. I followed the recipe almost exactly as it was written in the cookbook. But since the recipe was only for croquettes, I needed to add more to my meal than just these chickpea patties. To supplement the recipe I whipped up (or rather chopped up) a Greek topping for the croquettes. This was a simple, filling meal.

Chickpea Croquettes with Greek Salsa

1 25-oz can chickpeas, drained and dried with a papertowel
a pinch salt
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp garlic chili sauce
1 clove garlic, minced
1 slice sourdough bread, toasted
1/2 cucumber, cut into small pieces
1 tomato, cut into small pieces
1 green onion, chopped
1/2 tbsp olive oil
1/2 lemon, juiced
1/4 cup crumbled blue cheese


1. Preheat oven to 350. Put the chickpeas and the bread in a food processor and grind for about 20 seconds.

2. Place the chickpea and bread into a bowl and combine with salt, herbs, garlic chili sauce, and garlic. Mix well with your hands. Form the mixture into balls one inch in diameter. Place on a nonstick cookie sheet. Bake for 20 minutes.

3. While the croquettes are baking, chop the ingredients for your salsa (cucumber, tomato, green onion.) Combine the vegetables, olive oil, lemon juice, and blue cheese together in a bowl.

4. When the croquettes are cooked, cover with salsa.

* serves 2; 5 croquettes per serving
* 464 calories per serving
* Shared with Random Recipes, Mix it up Monday, & Mealtime Monday

Chicken, Chickpeas, and Lentils

This was actually two dishes, but as I was making dinner it kind of became one. I had sort of an ingredient snafu, having to throw away the kale because it became inedible. So instead of making kale with lentil and the chicken, I kind of just threw the chicken on top of the lentils without the greens on top of rice.

It ended up being really good and hearty, so while I do wish my kale hadn’t been sitting in the garbage, my meal still came out delicious.

Chicken, Chickpeas, and Lentils

1/2 tbsp olive oil
1 onion, chopped, divided
1 carrot, diced, divided
3 cloves garlic, minced, divided
1/4 tsp kosher salt
ground black pepper to taste
1/4 tsp ground red pepper flakes
1/4 lb uncooked lentils
1 can diced tomatoes, divided
2 1/4 cups chicken broth, divided
2 boneless skinless chicken breasts, cut into bite size pieces
1/2 tbsp minced garlic
1/4 tsp paprika
1/2 tsp ground cumin
1/4 tsp dried oregano
1/8 tsp ground cayenne
1/8 tsp ground turmeric
1/2 cup canned chickpeas, drained
1/2 tbsp lemon juice


1. Heat vegetable oil in a skillet over medium-high heat. Cook and stir half of the onion and half of the carrot in the hot oil, until softened. Add half the garlic, the salt, pepper, and red pepper flakes. Stir to coat and cook for 1 minute.

2. Stir the lentils, half the tomatoes and its juice, and 1 1/2 cups of the chicken broth into the onions. Cover and simmer until the lentils are tender, about 40 minutes.

3. Season the chicken with salt and pepper.  In a new pan sprayed with cooking spray brown the chicken over medium heat until the chicken is cooked through. Remove the chicken and set aside.

4. Saute the remaining onion, garlic, and carrots. When tender stir in ginger, paprika, cumin, oregano, cayenne, and turmeric. Stir fry for 1 minute, then mix in the remaining broth and tomatoes. Return the chicken to the pan and reduce heat to low and simmer for 10 minutes.

5. Add the chickpeas to the pan and simmer. Cover pan and cook for 15 minutes. Stir in lemon juice. Serve both the lentils and chicken over rice.

* serves 2
* Shared with Foodie Friday & Foodie Friday

Chickpea and Turkey Curry over Curried Mashed Sweet Potatoes

I feel like I need to sing and dance for sweet potatoes. They just never can do me no wrong.

For some reason I was always terrified of sweet potatoes growing up. I think it was because I could only think of that sickeningly sweet casserole with marshmallows and stuff on it. I know a lot of people love that stuff, but the thought of it to me is repulsive. That of course made sweet potatoes in any form repulsive, because that’s how my mind used to work.

But then I tried them in a different form and my life was changed.

This recipe is a chickpeas and ground turkey. I served it over curried sweet potatoes, a recipe I have made before and will make over and over again.

The first night it tasted delicious, but I think it tasted even better as leftovers the next day.

Chickpea and Turkey Curry

1/2 tbsp sesame oil
1 lb ground turkey
1/2 onion, chopped
2 cloves garlic, minced
1/2 can chickpeas, drained
1/2 can petite diced tomatoes
1 tbsp curry powder
2 tbsp garlic chili sauce
1/4 cup coconut milk
salt and pepper to taste
1/2 tsp dry red pepper flakes


1. Heat the sesame oil in a skillet over medium heat. Cook the turkey with the garlic and onion in the oil until the turkey is no longer pink.

2. Stir in the garbanzo beans, tomato, curry powder, chili sauce, and coconut milk. Bring the mixture to a boil. Reduce heat and simmer for 15 minutes. Season with salt, pepper, and red pepper flakes.

* serves 3
* 367 calories per serving