Daily Random RecipeINGREDIENTS:4 T olive oil 2 medium onions, finely chopped 2 cloves garlic, crushed 2 cups fresh shelled fava beans 2 T finely chopped fresh cilantro 1/4 t chili powder 1/4 t cumin Salt and pepper to taste 2 cups stewed tomatoes METHOD:Heat oil in a saucepan and stir fry onions and garlic until they begin to brown. Add beans and cilantro and stir fry a few more minutes. Stir in remaining ingredients and add water to barely covered beans; bring to a boil. Cover; then turn heat to low and simmer for about an hour, adding a little water if necessary. Serve hot or cold.

from vegan-food.net

Daily Random RecipeINGREDIENTS:1 cup dried chickpeas, soaked in 5 cups of water for 25 hours 1 t baking soda 1 t salt 1/2 cup very finely minced onion 2 T very finely minced parsley 1 t ground roasted cumin seeds 1 t ground coriander 2 cloves garlic, peeled and mashed to a pulp Freshly ground pepper 1 T lemon juice A pinch (or more) of cayenne pepper Oil for frying METHOD:Drain the chickpeas and put them into the container of a good processor or blender. Add the baking soda and salt. Turn the machine on and blend until you have the texture of coarse bread crumbs or fine bulgar wheat. You should NOT have a paste. Empty the chickpeas into a bowl. Add the onion, parsley, cumin, coriander, garlic, black pepper, lemon juice, and cayenne. Mix gently with a fork. Do not pat down. This mixture should be loose and crumbly. Put 2 inches / 5 cm of oil in a wok or other utensil for deep frying and set to a heat on a medium-low flame. You need a temperature of 350F to 375F (180C to 190C). While the oil heats, form the first batch of patties. Using a very light touch, form patties that are about 2 1/4 inches / 5.5 cm in diameter, about 3/4 inch / 1.9 cm thick in the center and less so at the edges. Do not pat down or try to be too neat. The patties should just about hold together. Put as many patties into the hot oil as the utensil will hold in a single layer. Fry about 4 minutes or until the patties a reddish brown on both sides. Turn at least once during the frying process. When the patties are done, remove them with a slotted spoon and drain on a paper towel. Do all of the patties this way. Serve hot, with tahini dipping sauce. You may also tear open an end off a pita bread, stuff in two falafel and some shredded lettuce and sliced tomatoes, and then douse the stuffing with 2 T of tahini sauce to make a middle eastern sandwich. Don't forget to add the hot chilli pepper sauce or tabasco. Makes about 18 patties.

from vegan-food.net

Daily Random RecipeINGREDIENTS:2 t olive oil 1 medium onion, chopped (about 1 cup) 1 medium jalapeno pepper, seeded and finely chopped (about 2 T) 2 garlic cloves, minced 2 t ground cumin 1/2 cup brown lentils, rinsed and picked over 1 3/4 cups vegetable broth 1/2 cup bulgur 1 medium tomato, seeded and diced or 1 cup canned diced tomatoes 1/4 cup chopped fresh parsley 1 T lemon juice 1/2 t salt 1/4 t freshly ground black pepper 8 flour tortillas (soft taco size - 7.5 inches / 19 cm) 2 T lemon juice 1 T extra-virgin olive oil 1/4 t salt 1/8 t freshly ground black pepper 1 1/2 cups grated carrots (about 3-4 medium carrots) 1 1/2 cups shredded lettuce leaves, washed and dried 1/2 cup fresh cilantro leaves, washed and dried 1/2 cup plain soy yogurt METHOD:In large saucepan, heat 2 teaspoons oil over medium heat. Add onion and cook 2 to 3 minutes or until softened, stirring often. Add jalapeno, garlic and cumin; cook 30 seconds, stirring. Add lentils and stir to coat. Add broth and bring to a simmer. Reduce heat to low, cover and simmer for 20 minutes. Meanwhile, preheat oven to 325F/160C. After lentils have simmered 20 minutes, stir in bulgur and tomato; simmer, covered, about 20 minutes longer or until lentils and bulgur are tender and most of the liquid has been absorbed. While bulgur is simmering, warm tortillas and prepare garnishes: wrap tortillas in a sheet of aluminum foil. Place packet in oven and heat for about 20 minutes. In small bowl, whisk 2 tablespoons lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add carrots and toss to coat. When pilaf is ready, stir in parsley, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. To serve, spoon a scant 1/2 cup lentil pilaf down center of a warm tortilla. Top with carrot salad, lettuce, cilantro and a dollop of yogurt. Fold tortilla over filling and roll up. Yields: 4 servings (3 1/2 cups pilaf).

not necessarily middle eastern but a great idea!

Daily Random RecipeINGREDIENTS:2 T olive oil1 head of garlic, peeled and crushed1 small hot pepper, finely chopped2 T finely chopped fresh cilantro (coriander)4 medium tomatoes, finely chopped1 medium potato, cut into small cubes3/4 cup lentils, rinsed2 t ground cuminSalt and pepper to taste6 1/2 cups waterMETHOD:Heat oil in a saucepan and saut=E9 garlic, hot pepper and cilantro over medium heat for 5 minutes. Add tomatoes and saute another 5 minutes; then stir in remaining ingredients and bring to boil, adding more water if necessary. Cover and cook over medium heat for 45 minutes. Serve hot.

Daily Random RecipeINGREDIENTS:300 g / 10 1/2 oz dried chickpeas or 400 g / 14 oz canned chickpeas 2 t oil 1 fresh red chilli, halved 1 t mustard seeds 1 t urad dal 3 t fresh grated or desiccated coconut 1 green chilli, finely chopped Juice of 1 lemon Salt METHOD:If using dried chickpea, place them in a large bowl, cover generously with water and soak for 7-8 hours. When ready to cook, drain the chickpeas and place them in a large saucepan. Cover with 700 ml / 1 pint 4 fl oz of water, bring to the boil and simmer the chickpeas gently for 35-45 minutes, until they are well cooked. If using canned chickpeas, rinse them and cook in a small amount of water for about 15 minutes then drain and set aside. Heat the oil in a large frying pan. When hot, add the red chilli, mustard seeds and urad dal. As the mustard seeds begin popping, add the cooked chickpeas, coconut, green chilli and a little salt. Mix thoroughly, remove from the heat and stir in the lemon juice. Serve hot or cold. NOTES:This tamil dish is usually served as a snack with coffee.

Daily Random RecipeINGREDIENTS:1 cup lentils (adas baladi, if available)1/2 cup rice1 1/2 t salt3/4 t pepper1 1/2 t cumin1 onion1/4 cup olive oilMETHOD:Wash the lentils under the running tap. Put them in a cooking pan with just one cup of water and bring them to a boil on high heat, it takes 5-7 minutes. Lower the heat and cook them covered for another 15-20 minutes or until all the water is absorbed. Add the washed rice, the salt, pepper, and cumin, add another cup of water, stir gently and leave to boil, then lower heat. At this stage of the cooking you can put a grid under the pot in order to make sure that the rice and lentils will not stick to the bottom of the pan.While the lentils are cooking, peel and wash the onion and chop it into rings. Heat the olive oil in a frying pan and fry the onion rings until they turn golden. By this time, the cooking water of the lentil and rice mixture will have been almost absorbed: add the hot oil from the pan to the lentils, but do not add the onion rings, and stir gently with a wooden spatula. Leave to simmer for a few minutes until the liquid is totally absorbed, then remove from the stove and leave to rest for a few minutes before serving. Use the onion rings to decorate the top of the serving plate and prepare a tomato salad to serve on the side.

Daily Random RecipeINGREDIENTS:Bunch of spring onions, trimmed and sliced 2 medium carrots, peeled and thinly sliced 1 red pepper, cored, seeded and sliced 2 young parsnips, peeled and cut into chunks 1 T olive oil 8 oz / 225 g cooked chick peas 1 x 14 oz / 395 g can tomatoes Handful of fresh parsley sprigs 2 T tahini Sea salt Freshly milled black pepper METHOD:Put the spring onions, carrots, red pepper and parsnips into a microwave safe casserole or large bowl. Stir the oil into the vegetables, cover tightly and cook on full power for 10 minutes, stirring occasionally. Add the chickpeas, tomatoes and their juice and all the other ingredients, seasoning lightly with salt and pepper. Pour in 1/2 pint / 250 ml boiling water. Cover and cook on full power for 20 minutes or until the vegetables are tender. Add additional salt and pepper if required.

Daily Random RecipeINGREDIENTS:2 T olive oil1 head of garlic, peeled and crushed1 small hot pepper, finely chopped2 T finely chopped fresh cilantro (coriander)4 medium tomatoes, finely chopped1 medium potato, cut into small cubes3/4 cup lentils, rinsed2 t ground cuminSalt and pepper to taste6 1/2 cups waterMETHOD:Heat oil in a saucepan and saut=E9 garlic, hot pepper and cilantro over medium heat for 5 minutes. Add tomatoes and saute another 5 minutes; then stir in remaining ingredients and bring to boil, adding more water if necessary. Cover and cook over medium heat for 45 minutes. Serve hot.

Daily Random RecipeINGREDIENTS:1 cup dried chickpeas, soaked in 5 cups of water for 25 hours 1 t baking soda 1 t salt 1/2 cup very finely minced onion 2 T very finely minced parsley 1 t ground roasted cumin seeds 1 t ground coriander 2 cloves garlic, peeled and mashed to a pulp Freshly ground pepper 1 T lemon juice A pinch (or more) of cayenne pepper Oil for frying METHOD:Drain the chickpeas and put them into the container of a good processor or blender. Add the baking soda and salt. Turn the machine on and blend until you have the texture of coarse bread crumbs or fine bulgar wheat. You should NOT have a paste. Empty the chickpeas into a bowl. Add the onion, parsley, cumin, coriander, garlic, black pepper, lemon juice, and cayenne. Mix gently with a fork. Do not pat down. This mixture should be loose and crumbly. Put 2 inches / 5 cm of oil in a wok or other utensil for deep frying and set to a heat on a medium-low flame. You need a temperature of 350F to 375F (180C to 190C). While the oil heats, form the first batch of patties. Using a very light touch, form patties that are about 2 1/4 inches / 5.5 cm in diameter, about 3/4 inch / 1.9 cm thick in the center and less so at the edges. Do not pat down or try to be too neat. The patties should just about hold together. Put as many patties into the hot oil as the utensil will hold in a single layer. Fry about 4 minutes or until the patties a reddish brown on both sides. Turn at least once during the frying process. When the patties are done, remove them with a slotted spoon and drain on a paper towel. Do all of the patties this way. Serve hot, with tahini dipping sauce. You may also tear open an end off a pita bread, stuff in two falafel and some shredded lettuce and sliced tomatoes, and then douse the stuffing with 2 T of tahini sauce to make a middle eastern sandwich. Don't forget to add the hot chilli pepper sauce or tabasco. Makes about 18 patties.

Daily Random RecipeINGREDIENTS:1 large cucumber, peeled and cut into 1/2 inch / 13 mm rounds Salt and pepper to taste 1/2 cup flour 1/4 t garlic powder 3/4 cup olive or vegetable oil 1/2 cup green onions, finely chopped METHOD:Sprinkle both sides of cucumber rounds with salt and allow to stand in a strainer for 30 minutes, draining excess water. Thoroughly combine flour, pepper and garlic powder; then roll cucumber rounds in seasoned flour. Heat oil in a frying pan and fry cucumber rounds until they turn evenly brown, adding more oil if necessary. Place on a serving platter; then sprinkle with chopped green onions and serve.