Falafel

1 can chickpeas, drained
1 onion, roughly chopped
1/2 cup fresh parsley
1/4 - 1/2 cup fresh cilantro
2 cloves garlic
1 egg
2 tsp ground cumin
1 tsp salt
1 dash pepper
1 pinch cayenne pepper
1 tsp lemon juice
1 tsp baking powder
1 Tbsp olive oil
1 cup dry bread crumbs

In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender or food processor, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.

In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.

Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.

Serve in a pita with tomatoes, cucumbers, spinach or lettuce, feta or goat cheese, onions, tzatziki sauce, or whatever you like.

NOTES
Adapted from Sean's Falafel on Allrecipes.com.
The best homemade falafel recipe I've tried.
The fresh herbs really make a huge difference in flavor.

Black Bean Mushroom Quesadillas with Mango Salsa

Quesadillas:
2 Tbsp olive oil
1 small diced onion
2 c chopped mushrooms
1 Tbsp minced garlic
1-3 jalapenos, seeded, chopped
1 (14 1/2 oz) can black beans, drained and rinsed
1 tsp chipotle powder or chipotle in adobo, or to taste
ground cumin to taste
salt and pepper to taste
3 Tbsp chopped fresh cilantro
6 tortillas
1 c shredded cheddar cheese

Mango Salsa:
1 pineapple, peeled, sliced into 1/2" thick rings
1 ripe mango, peeled and chopped
1 large tomato, peeled and chopped
1 small onion, chopped
4 cloves garlic, minced
1-3 jalapenos, seeded and chopped
3 Tbsp chopped fresh cilantro

Quesadillas:
Heat oil in a large skillet over medium heat. Saute onion and mushrooms for 5 minutes or until onion softens. Add garlic and jalapenos; saute 1 minute more. Add beans, chipotle, cumin, salt and pepper; reduce heat to low. Cook, stirring, til heated through. Add cilnatro and adjust seasonings to taste.

Place 1 tortilla on a flat surface and spoon about 1/3 c of the filling onto half of the tortilla. Sprinkle with about 2 Tbsp cheese. Fold in half; set aside. Repeat until filling is used.

Grease a skillet and heat. Heat quesadillas until browned on both sides (about 3 minutes per side). Top generously with mango salsa.

Salsa:
Grill or broil pineapple rings until light brown on both sides. Chop into cubes and mix with remaining ingredients. Refrigerate overnight for best flavor.

NOTES
From Vegetarian Times.
Haven't tried the mango salsa, but I have made a version of the quesadillas and they're very good.

Carrot Soup

1 Tbsp butter, divided
1/2 tsp fennel seeds
1 apple, peeled, cored, diced
1 1/2 lbs carrots, sliced
1/2 lb sweet potatoes, peeled, cubed
2 Tbsp rice (white or brown basmati or regular long-grain)
1/4 tsp turmeric or curry powder
5 1/2 c vegetable stock or water
1 bay leaf
salt and pepper to taste
fresh lemon juice to taste
2 Tbsp minced fresh cilantro or fresh parsley

In a large pot heat 1/2 Tbsp butter over medium heat. Toast fennel seeds until darkened (2-3 minutes). Add apple, carrot and potato and cook 5 minutes, stirring occasionally. Add rice, turmeric or curry, stock or water and bay leaf. Bring to a boil, lower heat, cover and simmer until rice and vegetables are tender, about 30 minutes.

Drain soup, reserving broth. Remove and discard bay leaf. Transfer mixture and small amounts of reserved broth in batches to a food processor or blender and puree until smooth. Return pureed soup and any remaining broth to soup pot.

Simmer 5 minutes. Season with salt, pepper, and lemon juice. Melt remaining butter and drizzle over soup; sprinkle with cilantro or parsley.

NOTES
I think this is from Vegetarian Times.
I like this a lot, but no one else in my family likes it quite as well as I do.
I usually skip the fennel, lemon juice and herbs in the interest of making the soup more kid-friendly.
I always use turmeric, never curry powder.
We like to eat this with croutons on top.