Vegan Recipe Collection Over 800 Vegan Recipes

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1/2 19 oz can chickpeas, drained
1 medium onion, finely chopped
1 small bunch green onions, finely chopped
1/2 cup finely chopped parsley
1/2 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh mint
1 cup olive oil
salt and pepper to taste
2 large tomatoes, finely chopped
6 cloves garlic, coarsely chopped
2/3 cup lemon juice
Core cabbage; then place in a large pot. Cover with water, bring to boil and cook until leaves soften.
Separate leaves and trim thick ribs (return to pot and boil again for a few minutes if inner leaves are still
hard). Cut large outer leaves in half; then cover the bottom of a pot with rib trimmings.
To make the filling, mix remaining ingredients except the garlic and lemon juice. Place a heaping
teaspoon of filling on the bottom (stem end) of a leaf; then roll, tucking in the ends. Repeat. Squeeze the
rolls gently; then place compactly in pot on top of the trimmings, sprinkle garlic pieces between the
layers.
When leaves are all rolled and placed in pot, add lemon juice. Place an inverted dish on top of the rolls
and add water to cover rolls. Bring to boil; then cover and cook over medium heat for 30 minutes. Turn
heat to low and simmer for 15 minutes. Serve either hot or cold as a main dish of for snacks.
Kibbet Hummus (Chickpea and Burghul Patties)
1 cup dry burghul
1 19oz can chickpeas, drained
2 medium onions, chopped
4 cloves garlic, crushed
1/4 cup finely chopped fresh cilantro
1 tsp baking powder
1 tsp baking soda
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