Hello and I am so happy that you stopped by to see what is going on here at Cooking’s Good. In my last post I told you that I would share some photos from our venture to Pennsylvania. We got to see some of the season change. The colors were outstanding, I can never get enough of that sight. This was also my first time on the Blue Ridge Parkway. Have you been on there, especially at this time of the year? Amazing!! We plan on driving the whole parkway next year. I am so excited, I want to see the natural bridge, have you see that?
Early morning in West Virginia
Blue Ridge Mountains
On to today’s recipe!
To me, there is nothing better than pasta with a tangy marinara sauce. Add in some garbanzo bean nuggets and you have a hearty meatless meal. I love to make things with garbanzo beans, falafels are a huge favorite. I made these little gems in the same way as the falafels only replacing the herbs and spices with an Italian blend. I even added in some fennel seeds. Tasty. I hope that you like this recipe, I think that you will enjoy the flavors and never even miss the meat. Have a lovely week!
1 cup dry garbanzo beans soaked overnight drained or quick boil method
1/2 onion chopped
1/2 green pepper chopped
2-3 cloves garlic chopped
1/4 teaspoon fennel seeds
1/4 cup fresh basil
1/4 cup fresh oregano
4-5 tablespoons whole what flour
1/4-1/2 cup grated Parmesan
Place the soaked and drained garbanzo beans in the food processor with all the other ingredients except the cheese and flour. Process until all the beans are broken down. Put the bean mixture in a large bowl and add the cheese and a few tablespoons of flour. Mix well. Keep adding flour until you have a mushy consistency. I use for hands. Place in the fridge for about 15 minutes. Wet your hand and start forming into balls, press well so that they stick together. If the mixture is to loose you can add more flour or Parmesan cheese. Fry in hot oil until golden brown. Serve with your favorite pasta sauce over some piping hot pasta.