Herbed Fishballs with Tomato-Chickpea Sauce

I prepare fried fish patties fairly often, but this time, I’ve decided to try something different; I formed the mixture into balls, and instead of frying them, I placed them over a tomato-chickpea sauce, inspired by the Moroccan-Jewish cuisine. Continue reading

Lamb with Eggplant, Chickpeas and Raisins

Lamb with Eggplant, Chickpeas and Raisins Ronit Penso

After making the Eggplant and Chickpeas soup a couple of weeks ago, I’ve decided to try this tasty combination in the form of a lamb stew. Continue reading

Green Falafel (Chickpeas and Herbs Fritters)

Green Falafel Ronit penso These little chickpea fritters are known around the Middle East, Turkey, Greece and other countries, as a tasty street food. Every country has its own version, but aside from Egypt, where the dish is made with Fava beans, all others use chickpeas as the base for the dish.
The recipe here follows the Israeli version, which was introduced by Yemenite Jews. To this, other flavors were added with time, such as the spicy Moroccan Harissa (red hot peppers paste) and other seasonings.

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