A new shipment from the bean club should on its way soon so I need to eat up some beans.
I made Bright Green Falafel made with Rancho Gordo garbanzo beans using a recipe from Shaya. Edited to add this link to an online version of the recipe. These got tucked into homemade pita and drizzled with a lemony, garlicky tahini sauce.
This recipe calls for about 1/2 a pound of garbanzos and a quart of lightly packed parsley leaves which accounts for the green:
I used some of the midnight black beans to make Black Bean-Smoked Chile Dip from a recipe in Deborah Madison's Vegetarian Cooking for Everyone.