tacos

8 Favorite Recipes Using Chickpea Flour (+ a giveaway) by Lindsey | Dolly and Oatmeal

happy friday! just in case you're looking for some, i'm popping in for a bit of weekend inspiration! before i developed an entire cookbook based around chickpea flour, i used it quite frequently in my daily life, and here on the blog.  some of you may remember a few of the recipes highlighted here, or if you're a newer visitor you may have missed them all together! no worries, though! i've put together 8 of my all-time favorite savory chickpea flour recipes for you :)  there's a vegan pizza dough recipe, a falafel recipe, savory waffles (!), and a protein packed chickpea salad with the chickpea flour-based tzatziki from my book!

and i'm not sure if you're aware, but 2016 is the international year of pulses!  what are pulses you ask?  they're the delicious, edible seeds of plants in the legume family, like: lentils, beans, and chickpeas.  i'm always trying to get my plant protein on - especially since i've been pregnant. when i was developing my book i quickly came to realize that, in particular,  chickpea flour was endlessly versatile and could be used in just about any application.  along with the recipes below, my book also highlights savory recipes like chickpea flour noodles, pasta-like spaetzle, dressings made from chickpea flour (they're not weird, i promise!); and a slew of sweet baked goods like a birthday cake, cookies, and some super delish almond butter brownies!  so if you'd like, you can join me in taking the pulse pledge you can do so here and pledging to make pulses a larger part of your diet :)  

*giveaway: my book, Chickpea Flour Does It All made its debut just over 5 months ago!  so, in celebration of that, and in celebration of pulses in general, i'm giving away a copy to one of you all!  to enter: leave a comment below about your favorite dishes using pulses! giveaway will close friday, september 16, 2016, at 5pm EST. (open to US and Canada only.)

this post was created in partnership with USA Pulses & Pulse Canada.  all opinions, as always, are my own.  thank you for supporting the sponsors that help keep dolly and oatmeal going! 

chickpea & avocado tzatziki salad  this salad is a year-round favorite, and a quick meal to throw together.  whether for lunch, or as a side for dinner, it's hearty and light at the same time.  plus, the chickpea flour-based tzatziki recipe makes enough servings for plenty of leftovers, or to use as a dip! 

zucchini-basil chickpea waffles with tomato & shaved fennel salad  waffles for dinner is always something i can totally get down with!  these savory waffs are made with zucchini and basil, but feel free to substitute shredded carrots in for the summery zucchini, or another herb for the basil.  the salad on top can also be swapped for a more seasonal-friendly option.  i would think that a root veg slaw (maybe beets) with a zippy dressing would be fun here. 

chickpea pizza with garden pesto & caramelized balsamic shallots  this recipe comes right out of my book, and it's a weekly favorite in our house!  while the pizza dough does call for other flours besides chickpea (brown rice, sorghum, and arrowroot), this blend is only used to give it a more familiar flavor and texture.  i particularly love using a baking stone to provide a more even flow of heat, making the bottom crisp up really nicely and offer the dough those air bubbles we all know and love!  plus, it's vegan friendly as well!

kabocha squash biscuits (with black lentil & kale chili)  whether you're making this complete dish (which i gently nudge you to), or just making the biscuits themselves, you'll end up with a baked treat that's nourishing and cozy.  these kabocha squash biscuits can be made with any winter squash puree, whether it's butternut, acorn, or pumpkin.   

chickpea flour flatbread with new potatoes & fresh basil  this is a super versatile flatbread recipe that can be topped with your go-to toppings, or whatever ingredients you have on hand.  the recipe is super easy to put together, doesn't call for yeast and a quick resting period.  

mung bean, chickpea & cilantro falafel tacos  the chickpea flour and mung beans give these falafel a double dose of protein, while the cilantro and spices give them tons of awesome flavor.  i love throwing them in a brown rice, or sprouted corn tortilla, topping with a simple avocado-radish salad, and a lemony tahini sauce.  they're good for on-the-go, or just a fun lunch or dinner. 

za'atar spiced chickpea crackers  these crackers were so good and have been such a staple in my house, that they made it into my book.  they're crisp, flavorful, and perfect for any dip.  their toppings can be super versatile as well.  i've made them with shredded nori and sesame seeds, as well as a garlic & herb mix.  have fun and play around!

summer socca salad with burst tomatoes & roasted zucchini another year-round go-to is socca.  anyone who has made it probably knows that it can be made plain, with any and all add-ins, topped with various toppings, made as pizza, or as a side companion to most dishes.  i love topping socca with simple salads in the summer, grains and beans in the colder months, or served alongside soup or eggs.   

mole black bean tacos w/ cabbage + cilantro slaw | v + gf by Lindsey | Dolly and Oatmeal


our backyard is currently under about 5 feet of snow in some places.  the blizzard this past weekend tossed around a fare bit of snow, not to mention our little 9-pound pup, quint. while this winter hasn't been much of a winter so far, it seems as though it's just lingering; the thought that there are basically 2 more months of these winter-ish days are enough for me crawl under the covers until spring.  but then i remind myself of warm spring and summer days and try to summon some of those vibes in ways that i eat.  over the summer me and frank made sara's grilled halibut sandwiches with jalepeno slaw, and it was somewhat of a transformative experience, as far as slaw goes.  the slaw was cool, and crunchy, fresh, and spicy; and tossed with a good amount of a slightly creamy dressing.  i had been discouraged by previous slaw experiences where there was a big globby mess of mayo with some hint of veg hiding in it.

aside from this slaw, mole sauce is another thing that makes heart pitter-patter.  me and frank both have a deep love for it and its slow, intentional method.  after making mole for new year's eve 2 years in row, it's become our tradition of sorts.  this year, we made alex stupak's mole poblano from his new book, tacos, and it was super!  it had a really interesting spice blend of anise seeds, coriander, cloves, peppercorns, and more; it also had a thick, chile base, without being too spicy, and a mix of nuts adding to its deep flavor.  i tweaked the recipe a bit, omitting the lard, and replacing it with vegetable oil (which no doubt changes the flavor a bit), subbing in gluten-free bread, as well as vegetable stock.  so if you have a hankering for loooong, slow cookin' this is a must-try sauce. there are some really good ones, like this one that we tried last year, if you're looking for a good online version.  if not, my go-to brand (for all things non-homemade sauce) is sky valley.

wishing you all the cozies! xo



mole black bean tacos w/ cabbage + cilantro slaw | v + gf

for a slaw with less spice, substitute the jalapeño with half of a poblano pepper.  also, this makes more slaw then you will likely use for the serving size below; leftover slaw can be stored in a lidded container in the fridge for up to 4 days.

slaw adapted slightly from sara's jalapeño slaw

serves 2-3 as a meal |

  • 1/2 head red cabbage, thinly shredded (on a mandolin or with a knife)
  • 1/2 cup chopped cilantro,, plus more for serving
  • 1 small red onion, sliced paper thin
  • 1 jalapeño pepper, some seeds removed and thinly sliced
  • 2 tablespoons white wine vinegar
  • 1 tablespoon dairy-free cultured coconut yogurt (i use this one)
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons maple syrup
  • salt + fresh pepper
  • 1 15 oz. can black beans (preferably with a BPA free lined can and no salt added), drained and rinsed
  • 1/4 - 1/3 cup mole sauce (homemade or this one)
  • 6 small corn tortillas, toasted
  • toasted sesame seeds, for serving
  • lime wedges, for serving


method

  • to make the slaw.  place the cabbage, cilantro, red onion, and jalapeño in a large bowl and give it a good toss.  to the bowl, add the vinegar, yogurt, oil, syrup, and salt and pepper to taste. toss again to dress, and set aside for at least 15 minutes. (slaw can be made up to 1 day in advance.)
  • in a medium pot over medium-low heat, combine the beans and 1/4 - 1/3 cup of mole sauce, depending on how much sauce you want.  stir until heated through and steaming. turn heat to low, and toast your tortillas.
  • portion the mole beans among the tortillas and top with a good amount of slaw, toasted sesame seeds, chopped cilantro, and a few squeezes of lime juice.

enjoy!


similar recipes:


beet tacos w/ beet green salsa verde + spicy pickled onions

beet tacos w/ beet green salsa verde + spicy pickled onions

warm fingerling potatoes w/ garlic-turmeric sauce

warm fingerling potatoes w/ garlic-turmeric sauce

mung bean + cilantro falafel tacos

mung bean + cilantro falafel tacos

mung bean + cilantro falafel tacos by Lindsey | Dolly and Oatmeal


spring is right here, it's close enough you can literally taste it in the air.  the bits of dirty snow have but all melted away leaving behind pieces of litter from months prior.  we're all happy for longer days, and grateful once again our favorite star is here to give us more light.  my senses are alive once again it seems, breathing in fresh cool air, seeing tiny buds outside on the forsythia bush, and the scent of salty sea air has returned since its thaw.  

things around here are a bit in flux at the moment; new exciting projects on the horizon, a move to a new apartment that's been in the works, and the new 'do i gave to my blog :)

i've been working on the redesign sporadically for a few months now, with frank's help of course.  it seems that each year i'm redefining this space - what it is to me, but also how others come to it and why.  in the spirit of trying to make things easier for people, i redesigned the recipe index in a way that's easy to navigate both alphabetically, and also categorically.  there's a nifty side bar too that i'm excited about, hopefully you find it interactive and fun; i know i love clicking around on other blogs, so i thought i'd bring a little bit of that here!  the search bar is pretty sweet, as well as the blog archives that is categorized by months of the year.  so here's to hoping you all like the new look!

okay, these falafels!  falafels are the kind of thing i love to eat, love to make, love to freeze and then reheat. lately i've been experiencing pretty bad digestive thangs (we won't go into that though...), i've been following a steady diet full of things that are easy on the digestive system.  among them are split mung beans, or moong dal.  i've been making my fair share of soups and such that incorporate these mighty beans, but thought they would be super in a baked falafel situation.  they, along with the quinoa add a subtle flavor, that when mixed with tons of warming spices comes out to one of the best tasting falafels i've had.  i tend to go without the tortilla, but frank insists they're the best when rolled all up in a taco; hence, this falafel taco! i added a very humble avocado and radish salad, plus tonnnns of cilantro, all with a healthy dose of tahini sauce!

sending warm springy vibes to you all! xo



mung bean + cilantro falafel tacos (v + gf) 

soaking the beans and quinoa as directed below is to make them easier to digest.  if you skip the soaking step, i recommend rinsing and draining both the beans and quinoa before cooking.  

| makes 32 falafels |

  • 1 cup moong dal (aka split mung beans), soaked overnight and drained
  • 1 cup quinoa, soaked overnight and drained
  • 1/4 cup chickpea flour
  • 1/2 cup fresh cilantro, more for serving
  • 2 leeks, trimmed and sliced
  • 3 cloves garlic, roughly chopped
  • juice from 1 lemon
  • 1 1/2 - 2 teaspoons sea salt
  • 2 1/2 teaspoons ground cumin
  • 1 1/2 - 2 teaspoons ground nutmeg
  • 1 teaspoon ground turmeric
  • 1 teaspoon mild paprika
  • olive oil, for brushing
  • course sea salt, for topping
  • brown rice tortillas/corn tortillas/etc., toasted

tahini drizzle

  • 1/4 cup tahini paste
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice
  • 1/4 teaspoon fine sea salt
  • pepper, to taste
  • 2 teaspoons sumac
  • 1/4 cup cold water

radish + avo salad

  • 1 ripe avocado, pitted and sliced into chunks 
  • 4 radishes, thinly sliced or shaved on a mandolin
  • splash of oil and vinegar
  • pinch of salt
  • 1 tablespoon toasted sesame seeds


instructions

make the falafels

  • place the mung beans in a saucepan and cover with at least 3-inches of water.  bring to boil, stir, and turn heat down to a simmer.  cook for 7-9 minutes, until tender.  drain beans if need be and set aside.
  • cook quinoa according to instructions on package.  set aside.
  • warm a skillet over medium heat and add chickpea flour, toast for 1-2 minutes, swirling around to prevent burning, until golden and fragrant.  remove from heat and place in a bowl, set aside. 
  • place drained mung beans and quinoa in a food processor fitted with a metal S blade; add cilantro, leeks, garlic, lemon juice, salt and spices.  blend mixture until combined; taste and adjust salt and/or lemon juice, or other spices.  add toasted chickpea flour and blend once more until combined.  transfer falafel mix to a large bowl, cover with plastic wrap and refrigerate for at least 2 hours.
  • preheat oven to 400° and line 2 baking sheets with parchment paper.  scoop out golf ball sized pieces of mixture and shape into balls with the palm of your hands.  place on baking sheet and repeat with remaining mixture.  using a pastry brush, brush tops and bottoms of falafel patties and sprinkle both sides with course sea salt.  bake in oven for 20-25 minutes, rotating halfway through until golden brown.
  • place 4-5 falafel patties in each tortilla, top with avocado and radish salad.  drizzle with tahini sauce, cilantro, and extra sumac (optional), and serve warm. 

sauce

  • in a medium bowl, whisk together tahini sauce ingredients.  taste and adjust salt and lemon juice if need be.  cover with plastic wrap and refrigerate until ready to use.

salad

  • toss salad ingredients together.  taste and adjust salt if needed. 

more tacos:

mujadra tacos w/ leeks spring herbs + pea tendrils

mujadra tacos w/ leeks spring herbs + pea tendrils

summer beet tacos w/ beet green salsa verde

summer beet tacos w/ beet green salsa verde

brussels sprout kimchi tacos w/ miso crema

brussels sprout kimchi tacos w/ miso crema