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Questions tagged [chickpeas]

48 questions
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Storing (freezing) spare falafel: cooked, shaped, or just the mix?

I'm currently soaking chickpeas to make falafel for the first time - rather more than I need for this evening, so I'll have some spare mix, probably enough that I'll want to freeze at least some, rather than using it later in the week. I know it's…
Chris H
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Why are chickpeas sprouted before grinding them into flour?

I am about to make (or at least try to) my own chickpea flour. Having had a good look around, my understanding is that I need to sprout my chickpeas first. My question(s) therefore: Why do I have to sprout my chickpeas? Do I have to sprout my…
dougal 5.0.0
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Manual Grinder/Food processor

do you know a tool that can grind hard things like raw chick peas but manually, I mean, without electricity. Maybe a windmill? My goal is to make falafels.
user3212519
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Is it possible to make pan roasted garbanzo beans creamy in the center?

I've been messing around pan roasting garbanzo beans recently, and I'm wondering if it's possible to make them creamy in the center and slightly crispy on the outside, like good potato home fries. I don't have a lot of experience with garbanzos, so…
jalbee
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Roasted chickpeas for houmous?

I accidentally bought roasted, salted chickpeas (I've never heard of this - why would anyone want that?) instead of normal, dried chickpeas. To be clear, these chickpeas are dry and powdery, rather than boiled chickpeas roasted with salt to make a…
Marcin
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Cooking vs Soaking Lentils for Falafel

So most traditional falafel recipes call for "soaked chickpeas", and particularly warn against using the canned version. I've been experimenting with making falafel out of lentils (mostly because they are more likely to be in my house), but have…
levitopher
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What is the ideal temperature for water added to chickpea flour for falafel?

Recipes for falafel using bean flour usually recommend warm, but not hot water to mix with the dry ingredients. What is the ideal temperature range for the water?
Justin Dearing
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Instant Hummus Pre-cooking without Dehydrating

I would like to prepare my own instant hummus (dried, only add water) for backpacking. A commercial product is available, but I would prefer to start from scratch. Normally, chickpea flour has to be cooked for around 3 minutes to make hummus, e.g.…
guest
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Slightly undercooked chickpeas

I have cooked some chickpeas and then frozen them. They taste as if they are slightly undercooked. If I now defrost and cook them further, can I expect them to soften more?
Eleni Fotiu
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Can I use unpasteurized store bought miso to make more miso?

I have some leftover chickpeas and red beans that I was thinking of making into a miso paste, but I don't have any koji and don't want to go searching multiple stores in the middle of a pandemic. Can I use store bought miso as the starter for making…
Theyouthis
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How to Prepare Chickpea Purée from a Can?

I got a can of "chickpea purée with sesame paste" (though the English name on the can seems to be "chickpeas with sesame purée"), produced by Baktat, as a gift. It is this product. The can specifies the ingredients in various languages, but fails to…
O. R. Mapper
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How to reduce the taste of horseradish in hummus?

I followed The Pec Shef's hummus recipe and I am getting a strong horseradish after-taste in my hummus. I only used 6 cans of chickpeas instead of 8, and a 9.25oz jar of horseradish. Is there anything I can add to the mix to reduce or neutralize the…
Garry
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Soaking legumes and cooking another day

If you soak legumes (in this case split chickpeas, aka chana dal), but end up not cooking them when they would be "finished", what is the best way to store them? In water or without? And how long can you store them? Soaking time for my chickpeas are…
citizen
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Can aquafaba be used in place of flax egg as a binding agent?

I'm interested in following a recipe for lentil wellington. The recipe uses "flax egg", a mixture of ground flax and water, as a binding agent for the lentil and vegetable loaf. My preferred "egg substitute" is aquafaba (the water chickpeas are…
Sriotchilism O'Zaic
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What are the limitations of aquafaba as an egg white substitute?

I learned recently that aquafaba is claimed to be usable as an egg white substitute, able to be whipped to form stiff peaks, etc. Now an egg-white-and-cottage-cheese omelette is a frequent breakfast of mine. So it was with great experimental…
StoneThrow
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