I tend to make falafels myself. The “correct” way with the dried chickpeas is tedious, though. Watering them the day before, then mincing them the next day and so on.
But with cooked and canned chickpeas you can make falafels too. The secret ingridient is a bit of starch and flour to bind the falafel mass. Without that the falafels would fall apart in the pan.
But with that in mind i have my falafel “dough” made in under half an hour.
Chickpeas, diced onions, diced garlic, the usual herbs(or get creative), starch, flour all go in to a bowl. I crush the peas with a fork at the start. Leaving some unbroken for better mouthfeel. Then just knead the dough until its uniform. If you keep your hands watered the dough doesnt stick to much to your hands when forming the balls.
The “water” from the chickpea can can be used to make a vegan mayonaise(ish) sauce and a lot of other stuff btw.
Its a bit more work then just ready to be cooked stuff but just make one time a bulk of them and then freeze them. Idk how the stuff in canade tastes. But atleast here most of the ready to eat stuff is so much worse than selfmade.
chickpeas can be cooked unsoaked as they have none of the fart chemicals. Pressure cooker helps. Better quality from soaking but it’s still nutritious, ethical food.
I tend to make falafels myself. The “correct” way with the dried chickpeas is tedious, though. Watering them the day before, then mincing them the next day and so on. But with cooked and canned chickpeas you can make falafels too. The secret ingridient is a bit of starch and flour to bind the falafel mass. Without that the falafels would fall apart in the pan. But with that in mind i have my falafel “dough” made in under half an hour. Chickpeas, diced onions, diced garlic, the usual herbs(or get creative), starch, flour all go in to a bowl. I crush the peas with a fork at the start. Leaving some unbroken for better mouthfeel. Then just knead the dough until its uniform. If you keep your hands watered the dough doesnt stick to much to your hands when forming the balls.
The “water” from the chickpea can can be used to make a vegan mayonaise(ish) sauce and a lot of other stuff btw.
Its a bit more work then just ready to be cooked stuff but just make one time a bulk of them and then freeze them. Idk how the stuff in canade tastes. But atleast here most of the ready to eat stuff is so much worse than selfmade.
I’m gunna have to try the flour… I tried with canned chick peas and they were grainy and fell apart.
I’ve had dried chickpeas in my pantry for years but rarely find the time coordination to soak and prep a day beforehand too 🤷♂️
chickpeas can be cooked unsoaked as they have none of the fart chemicals. Pressure cooker helps. Better quality from soaking but it’s still nutritious, ethical food.
This sounds delish, I will try it. Thanks!