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Old 15-07-2013, 10:43
WinterFire
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I would like to make more use of bulk dried chickpeas, as they seem a really useful thing to have around. I've worked out how to make my own instant falafel from them (key: grind and toast the chickpeas). Other than that, I tend to cook them in my pressure cooker and use them for stews and curries. I'm considering using the instant falafel method to make rissoles that are flavoured more generically 'savoury'.

My history of making hummous has not been a happy one. I consider hummous to be a cooking 'blind spot' for me, it always comes out with the wrong flavour and texture compared to supermarket hummous.

More ideas on how to use the chick peas would be greatly appreciated. I have visions of having 8kg bags of chickpeas in the house and being able to do wondrous things with them.
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Old 15-07-2013, 11:01
njp
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My history of making hummous has not been a happy one. I consider hummous to be a cooking 'blind spot' for me, it always comes out with the wrong flavour and texture compared to supermarket hummous.
I just blitz the cooked chickpeas with some garlic, paprika, black pepper and olive oil (and sometimes, but not always, tahini paste) using a stick blender. Works for me, but then it's been a while since I tasted the supermarket versions! You can adjust the texture to some extent by how you use the blender, and how much oil you add, but I wonder if your cooked dried chickpeas are not as soft as the tinned ones?

More ideas on how to use the chick peas would be greatly appreciated. I have visions of having 8kg bags of chickpeas in the house and being able to do wondrous things with them.
I'll be watching the thread, but my stack of dried chickpeas are waiting while I work my way through the stockpile of tinned ones I bought at 4 for a £1...

Tell us more about your falafel. Aside from humus, I mostly just bung chick peas into random curries and tomato-based pasta accompaniments, so I could do with some new ideas myself!
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Old 15-07-2013, 11:08
WinterFire
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I personally don't like the falafel made from already cooked chick peas, I find them too soft. I grind dried chick peas, taking the ground mixture and putting it through a sieve. Anything too big goes back into the grinder/blender to be ground further, until everything is coarse ground (but not flour). I then toast that by baking it for 45min at 200C, turning it over occasionally. That gives me the basis for instant falafel. To that I add onion and garlic (powder if fully instant, or fresh if I'm planning to make them immediately - the onion is pre-cooked). I then add some flour, baking soda, salt, cumin, coriander, and dried parsley. That (if I've remembered correctly) is then the instant falafel mix that I can add water to and cook as per normal instant falafel.

I get frustrated with falafel, rissoles, etc., that fall to bits. The falafel as I describe here cooks easily to make a solid, robust, end product.
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Old 15-07-2013, 11:09
aggielane
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I like to roast them in my actifry but you can do them in the oven.
http://tfalactifry.com/recipes/view/...s-snack-heaven
I like savoury but you can make sweet ones.
http://www.fitsugar.com/Roasted-Hone...kpeas-27908653
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Old 15-07-2013, 11:37
njp
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I just blitz the cooked chickpeas with some garlic, paprika, black pepper and olive oil (and sometimes, but not always, tahini paste) using a stick blender.
Eek! I forgot the juice of a lemon!
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Old 15-07-2013, 11:42
stud u like
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Chick peas make a good pudding with honey and yoghurt/creme fraiche/whipped cream.
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Old 15-07-2013, 11:52
Utopian Girl
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I personally don't like the falafel made from already cooked chick peas, I find them too soft. I grind dried chick peas, taking the ground mixture and putting it through a sieve. Anything too big goes back into the grinder/blender to be ground further, until everything is coarse ground (but not flour). I then toast that by baking it for 45min at 200C, turning it over occasionally. That gives me the basis for instant falafel. To that I add onion and garlic (powder if fully instant, or fresh if I'm planning to make them immediately - the onion is pre-cooked). I then add some flour, baking soda, salt, cumin, coriander, and dried parsley. That (if I've remembered correctly) is then the instant falafel mix that I can add water to and cook as per normal instant falafel.


Btw - are using dried as in 'not having to soak' chickpeas to grind - or will I be better off blitzing the already dried chickpeas? I'm thinking the latter.
I get frustrated with falafel, rissoles, etc., that fall to bits. The falafel as I describe here cooks easily to make a solid, robust, end product.

That's something I wanted to hear tbh! I love Indian veggie food and I'm in Turkey a lot but can only buy fresh ( to soak) chickpeas or the dried, dried & roasted type. (Leblebi). However I love Anjum Anand's ( sp?) ' Gold coin curry' - but I can't buy chickpea/ garam flour anywhere out there - when I enquire they alway want to know what I'd use it for?!

So, next month when I'm out there for a month I'm going to process some dried ones now I know it'll work - I didn't have time last visit as my Mother in Law had too many jobs for me & hubby to attend to.
I bought a food processor and never even had time to use it!
This time I'm going to make my GC/curry & falafel!

I have a stick blender/spice grinder/ small processor etc out there - I took the ones I was used to out there ( except the main multi processor).

Thanks for the info.
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Old 15-07-2013, 12:01
stud u like
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That's something I wanted to hear tbh! I love Indian veggie food and I'm in Turkey a lot but can only buy fresh ( to soak) chickpeas or the dried, dried & roasted type. (Leblebi). However I love Anjum Anand's ( sp?) ' Gold coin curry' - but I can't buy chickpea/ garam flour anywhere out there - when I enquire they alway want to know what I'd use it for?!

So, next month when I'm out there for a month I'm going to process some dried ones now I know it'll work - I didn't have time last visit as my Mother in Law had too many jobs for me & hubby to attend to.
I bought a food processor and never even had time to use it!
This time I'm going to make my GC/curry & falafel!

I have a stick blender/spice grinder/ small processor etc out there - I took the ones I was used to out there ( except the main multi processor).

Thanks for the info.
Kipa sell it in the flour section. Nohut Unu.
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Old 15-07-2013, 12:06
Utopian Girl
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Kipa sell it in the flour section. Nohut Unu.
I know - but they don't have a Kipa in Samsun!
( I know Kipa is a Tesco store as my daughter is a manager for Tesco over here) but they're so set in their ways up North!

I think I saw a Kipa store while on a bus to the airport in Istanbul. still at least the veg is beautiful - I have to avoid all home cooking by others as I'm on Xenical too!

Up North they can't cope with coriander/chilli or Basil!
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Old 15-07-2013, 12:44
*Topaz*
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How about using them in salads? For example there's the Asian salad 'Chana Chaat' - quite a lot of variations on this recipe online.

I'm sure other countries/continents will have recipes for chickpea based salads too.
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Old 16-07-2013, 17:52
Aarghawasp!
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Search online for soup recipes. I made a lovely spiced tomato, lentil and chick pea one yesterday. I add them to casseroles/stews too. Healthy and bulks them out making the meat go further.
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Old 16-07-2013, 21:40
bornfree
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I would like to make more use of bulk dried chickpeas, as they seem a really useful thing to have around. I've worked out how to make my own instant falafel from them (key: grind and toast the chickpeas). Other than that, I tend to cook them in my pressure cooker and use them for stews and curries. I'm considering using the instant falafel method to make rissoles that are flavoured more generically 'savoury'.

My history of making hummous has not been a happy one. I consider hummous to be a cooking 'blind spot' for me, it always comes out with the wrong flavour and texture compared to supermarket hummous.

More ideas on how to use the chick peas would be greatly appreciated. I have visions of having 8kg bags of chickpeas in the house and being able to do wondrous things with them.
Did you put tahini in it.? I usually put a tablespoon of tahini and some olive oil in the mixture.
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Old 16-07-2013, 23:16
summerwine
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How about using them in salads? For example there's the Asian salad 'Chana Chaat' - quite a lot of variations on this recipe online.

I'm sure other countries/continents will have recipes for chickpea based salads too.
I agree with Topaz. Chickpeas are delicious in loads of salads, especially in this weather. Try a Greek Chickpea Salad. Yum!
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