chickpeas

krlyr

I always just shallow-fry it, it's no real effort IMO. There are a few recipes for oven baked falafel online, might be better to try a specific recipe rather than hoping the regular recipe comes out OK
http://mideastfood.about.com/od/maindishes/r/bakedfalafel.htm

lucy_lemon

Try this one:
http://www.momsownwords.com/article-topics/recipes/baked-falafel-vegan-recipe-appetite-for-reduction-isa-chandra-moskowitz/

I have the book, Appetite for Reduction, which is American and amazing. We make these baked falafels a lot, and they always come out perfect. They don't taste quite as good as the deep fried ones (what would?!) but they are pretty tasty!

zippychick

Yes, i found it.!!! Kezlous recipe-here

Nottoobadyet

Agree on shallow frying them - use a bit of olive oil in a wok, turn them regularly and you'll be fine.

PipneyJane

Thanks everyone! I'll bookmark this post so that I can try out at least one of the recipes on Saturday.

zippychick

ive merged this with our chickpeas thread. Do let us know what recipe you use and how they go

lucielle

I've just purchased a rather large bag of dried chickpeas. Normally I use tinned but thought I'd give them a whirl. Can I put them straight in the slkow cooker with the other ingredients or do I have to cook them first? If so for how long and whats the ratio?

Thanks
L

kettlenic

I think you would need to soak them first and then cook in the slow cooker - are there no instructions on the packet?

sleepless_saver

I'd soak them overnight and stick them in the slow cooker without pre-cooking. Add a bit more liquid than usual as they will absorb some while they cook. The same volume of dried chickpeas as you get in a can will give you at least twice as much once cooked.

http://freshslowcooking.com/88/cooking_chickpeas_in_your_crock-pot

PipneyJane

They need to be cooked first before going in the slow cooker.

This is how I prepare chickpeas and all dried beans. You need to start a couple of days before you want to eat them BUT I batch cook so do a kilo at a time and freeze in 500g portions so there is always a "couple of cans" in the freezer.

• Put the dried chickpeas into a large, deep bowl. Cover with cold water, ensuring there is plenty of extra water on top (say 10cm) and soak overnight.
• Drain the chickpeas then pour/ladle into a recycled bread bag, seal and freeze until solid (this helps break down the cell walls, cutting cooking time).
• When you are ready to cook, dump the frozen chickpeas into your stockpot, bring to the boil and keep at a rolling boil for 10 minutes (this breaks down any harmful enzymes - more important for kidney beans).
• Reduce the heat until you have a gentle simmer and cook until soft. About 1.5 hours. If you have to top up the water, boil a kettle and use that.
• Drain. Portion up and freeze the portions you aren't using today.
• If you have a pressure cooker, process the chickpeas at 15lbs pressure for half an hour. You can skip boiling them first.