What did you cook or eat today? (October 2025)

JAS_OH1 said:
Let us know how it turned out!
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:hungry:
 
badjak said:
You beat me to it :)
I thought I could go and make them using my chick pea flour !
These were made from mainly broad beans
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I bought around 4 lbs and the site that said 1 cup of dried beans = a 1 lb. can is totally wrong. When I'm done cooking them I'll figure the conversion for dried weight to ready to eat weight and have lots of falafels and hummus.
 
Barriehie said:
I bought around 4 lbs and the site that said 1 cup of dried beans = a 1 lb. can is totally wrong. When I'm done cooking them I'll figure the conversion for dried weight to ready to eat weight and have lots of falafels and hummus.
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I actually did the maths some time ago.
Now if I can only remember where I wrote it down....
That time I was trying to see how much water was taken up by chickpeas when soaking overnight, but I did weigh every step of the way.
Anyway, cooked chickpeas freeze really well!
 
badjak said:
I actually did the maths some time ago.
Now if I can only remember where I wrote it down....
That time I was trying to see how much water was taken up by chickpeas when soaking overnight, but I did weigh every step of the way.
Anyway, cooked chickpeas freeze really well!
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For pretty much the other beans I cook they'll absorb their weight in water. These chickpeas are probably in a big bin in the back, drying out, and aren't sealed in a bag until there's shelf space.
 
Barriehie said:
I bought around 4 lbs and the site that said 1 cup of dried beans = a 1 lb. can is totally wrong. When I'm done cooking them I'll figure the conversion for dried weight to ready to eat weight and have lots of falafels and hummus.
Click to expand...
When I make an Indian dish called "chole" (a chickpea stew), I use about 200 gms of dried chickpeas, soak them overnight and then cook them in water for about 50 minutes, or until they're just soft. Mixed with the other ingredients, this is enough for about 6 people.
If you want to make less, then fine; you can use the cooked chickpeas for making hummus - and the hummus is fine in the fridge for at least a week.
Do not make falafel with cooked chickpeas. They need to be soaked, but not cooked, otherwise the falafel will fall apart when cooking.
 
karadekoolaid said:
They need to be soaked, but not cooked, otherwise the falafel will fall apart when cooking.
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What about the chickpea flour (besan)?
Just mix with water, spices and baking powder? Let stand for a bit, then deep fry?
That at least is/was my plan after reading the ingredients on my ready mix
 
karadekoolaid said:
When I make an Indian dish called "chole" (a chickpea stew), I use about 200 gms of dried chickpeas, soak them overnight and then cook them in water for about 50 minutes, or until they're just soft. Mixed with the other ingredients, this is enough for about 6 people.
If you want to make less, then fine; you can use the cooked chickpeas for making hummus - and the hummus is fine in the fridge for at least a week.
Do not make falafel with cooked chickpeas. They need to be soaked, but not cooked, otherwise the falafel will fall apart when cooking.
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That sounds about right for using around 30 gms/serving, about like all the other bags of beans I've got. I've got your falafel recipe marked. 👍
 
badjak said:
Are you going to make pita bread ss well?
To stuff the falafel balls in?
Bit of lettuce... No, just remembered, no lettuce..
Cucumber or pickled cucumber or tzatziki?
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I'm just going to make some falafels and take them to the Groomer Girls. Most of them don't know what falafels are so this is a test run to see if I can add them to the menu.

Pita breads, might buy a few.
 
Barriehie said:
I'm just going to make some falafels and take them to the Groomer Girls. Most of them don't know what falafels are so this is a test run to see if I can add them to the menu.

Pita breads, might buy a few.
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Ah, if it's a test run, then maybe leave out the pita bread,...
But try out some sauces, which one they prefer. I just googled this Sauces For Falafels - 14 Best Sauces and Dips for Falafels
Some interesting options, I would never have thought of hummus with falafel ;)
 
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Barriehie said:
Pita breads, might buy a few.
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Somewhere, I've got a recipe for Greek pita bread. It's thicker than Lebanese/Syrian pita, but it definitely tastes better. Let me see where it is and I'll dig it out.
Since you're a good bread maker, it should be a walk in the park.
 
badjak said:
Some intersting options, I would never have thought of hummus with falafel ;)
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There are loads of Lebanese and Syrian immigrants in Venezuela; some are third generation, so we've got some great restaurants here. When we used to go out as a family (5 of us) we'd order 1 dish of hummus, babaganoush (smoked aubergine purée), labne (yoghurt), dolmades (stuffed vine leaves) little cabbage rolls stuffed with minced meat, Swiss chard leaves stuffed with minced meat, falafel,tabbouleh (cracked wheat with tomatoes, parsley, spring onions, mint) fried, or baked kibbé, lamb kebabs, and rice with lentils. A proper feast.
Sometimes I make a (reduced) version for just the 3 of us; hummus and babaganoush, falafel and fried kibbe.
With bought, or homemade pita bread.
 
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