Questions tagged [chickpeas]
The chickpeas tag has no usage guidance.
51 questions
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Can you deep fry soaked but uncooked whole chickpeas or are there safety or other issues that makes this a bad idea?
I make falafels the traditional way, grind up soaked but uncooked chickpeas/fava, add minced onion, garlic, etc. and then form and fry.
All the recipes I've found for crispy fried chickpeas start with ...
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3
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How can I remove the smell of bicarbonate of soda?
I used sodium bicarbonate to soften chickpea curry.
Now I cannot eat it, because it smells horrible.
How can I remove this smell?
Recipe:
Soak 400 grams of chickpea in water for 24 hours
Add one ...
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2
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Why are chickpeas not sold fresh, like other vegetables, but only canned or dried?
It seems that chickpeas are usually sold either canned (pre-cooked and stored in liquid) or in dried form.
Most other vegetables are also sold fresh and raw, like they are harvested. Is there a reason ...
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Is the liquid inside the canned chickpeas meant for consumption?
Can the liquid inside the canned chickpeas be consumed?
Should I drain it or add it to the chickpea-curry?
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Are some dried beans drier than others?
I buy dried chickpeas to make hummus, and since I don't use tahini or oil, the softness of the beans is important. I typically quick-soak a cup of dried chickpeas with 1/4 tsp baking soda (bring them ...
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2
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Falafel sticks to bottom of pot when frying
I have store-bought falafel mix. I make the falafel by deep-frying it; unlike others, I have no problem with the balls falling apart. However, after I put the falafel in the oil, it sticks to the ...
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0
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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 ...
1
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1
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How can I know when are chickpeas done soaking?
I am trying to make tofu out of chickpeas with this Any Legume Tofu recipe (which seems like Burmese Chickpea Tofu), which states:
Ingredients:
200g dried legumes (chickpeas, beans, lentils)
Method:
...
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0
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1
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Texture of Raw or Roasted Chickpea
I read some article if raw chickpeas are not safe. I was given chickpeas by someone. He didn't know if the chickpeas were raw or roasted. The chickpeas I got have a crunchy texture and when I press ...
3
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1
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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?
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Can I use baking powder to soften dry beans or chickpeas? [duplicate]
Dry beans or chickpeas don't easily soften up after boiling.
Can I use baking powder (not baking soda) to soften dry beans or chickpeas?
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Can falafel be made using previously frozen chickpeas?
Many falafel recipes caution against using canned chickpeas. For example, this recipe has this to say about using canned chickpeas for falafel:
No canned chickpeas (very important!) If you're after ...
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3
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832
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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 ...
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1
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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 ...
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2
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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 ...
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1
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How is Channa Dal processed from Chickpea? Does it have any difference?
I made hummus from dried chickpea and I removed the skin manually after boiling it. It was a tedious process.
Thats when I thought of Channa Dal or split chickpea. I want to try with that to make ...
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1
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370
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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 ...
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1
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What is the food chemistry of aquafaba?
Aquafaba is the water that chickpeas are cooked in. It can be made from dried chickpeas or obtained by draining a can of cooked chickpeas. Aquafaba is widely recommended as a substitute for eggs in ...
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0
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Soaked chick peas (overnight) smell like sour milk [duplicate]
I put chickpeas in cold water last night and let them soak overnight, at room temperature, about 14-16 hours total. Today when I took the cover off, there was white foam on top of the water. I dumped ...
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2
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Self-cooked chickpeas not as good as canned?
I tried cooking my own chickpeas after being a fan of canned ones from Trader Joe's for a while.
I soaked them for 24 hours and then washed and cooked them in lots of water for 2 hours. They came out ...
user18825
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1
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How do you stop chickpeas exploding in the microwave?
I put chickpeas & beans in my curry but when microwaving some the next day it exploded. How can I prevent this?
(Like with eggs you just prick the yolk and no explosions)
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Is it safe to reheat chickpeas twice?
I cooked a batch of garbanzo beans, immediately washed under cold tap water, drained 10-20 minutes, and transferred to the fridge to chill for a few hours, then transferred to portioned freezer bags ...
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Sodium in canned beans and legumes
I was looking at some cans of black beans and chickpeas I had.
They both had higher sodium than I would have expected. Much higher than non-canned varieties.
I am wondering where does that sodium ...
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Using garbanzo flour instead of canned garbanzo beans
If I wanted to substitute chickpea flour for a can of garbanzo beans in a recipe, how would I prepare the flour? should I mix a amount of water with it and cook it? and if so how much water?
Here's ...
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How do you split Chickpeas?
I'm currently reading a South-Indian cookbook which is adamant that you only use split chickpeas in the recipes, but I can only find the unsplit variety. What does it actually mean to split chickpeas ...
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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, ...
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White foam when cooking chickpeas, what to do with it?
When cooking chickpeas, what should one do with the white foam?
I've heard that some remove it as it comes. But is this really necessary, since the water is filtered from the chickpeas when they are ...
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What is this weird black and white stuff on my chickpeas?
I soaked my chickpeas for 24 hours and just cooked them in my pressure cooker. I added salt and pepper before cooking. I just tasted one and it was perfect. Then I drained them and saw that lots of ...
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How to I need to treat dried green lentils? [duplicate]
In the attached picture you see green lentils which I want to prepare in order to make a Dal. They are obviously dried although it is not mentioned directly on the package.
My question is: Do I need ...
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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 ...
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Can Chick Peas take over two hours to cook?
I have been cooking Chick Peas for 2 hours, and they still feel too hard to enjoy. (I did soak them for 24 hours before that).
Can that be? They have been sitting in my pantry for some years, would ...
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Why did my Chickpea water congeal?
I cooked a bag of chickpeas in a slow cooker, just water and the peas.
Once the peas were soft I ate them with the water they were cooked in, like a bean soup.
Once that cooled the "soup" congealed ...
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1
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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?
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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 ...
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What is the difference between chickpeas and garbanzo beans?
Almost everywhere on the internet I see that garbanzo beans and chickpeas are the same thing. Here on Seasoned Advice I also see that the tag chickpeas comes up when you type "garbanzo". So I guess ...
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Orange spots on dry chickpea
I have had some dry chickpeas for quite some time (~6-12 months) in my pantry and now I'm looking to cook them.
Most of them have some orange spots, which I'm not sure are normal (See picture below)....
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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.
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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 ...
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When soaking chickpeas (garbanzo beans), do I discard floaters?
When I put my dried chickpeas in water to soak, some of them float. Should I throw these ones away, or are they okay?
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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 ...
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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 ...
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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 ...
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How to get falafel to hold together when pan-frying?
I like to pan-fry my falafel (as some of the answers to this question suggest), but have had the cakes fall apart or degenerate into mush when trying to turn them over. For ingredients I use chickpeas,...
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Is there a way to make falafel without deep frying?
I see in this video how the falafel balls are fully submerged in oil. Are there other ways (e.g. baking) to prepare the falafel balls after the balls are formed? Note: I do not ask for recipes.
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How do I substitute rehydrated garbanzo beans for garbanzo beans from a can? [duplicate]
Possible Duplicate:
How should I prepare dried chickpeas?
When making food like falafel and hummus, recipes typically ask for canned garbanzo beans (also known as chickpeas). I have on hand a bag ...
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What's the best replacement for "solid vegetable oil" in pastry recipes?
I want to make some chickpea delight. I don't know what it's called in English; it is a Persian recipe, and literally translates to "little chickpea confectionary" (شیرینی نخودچی, "shirini-e-nokhodchi"...
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How do I convert a weight of dried chick peas to volume of cooked?
I'm following a recipe that calls for 200g of dried chickpeas, soaked overnight. I have two 28 fl. oz. (796 ml) cans of chick peas, packed in water.
This is made complicated by two things:
You can'...
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What is chickpea flour used for? [closed]
I bought a bag of chickpea flour once thinking (erroneously) that I could use it to make hummus. I've since bought dried chickpeas and made hummus the "right" way... but now I have no idea what to do ...
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How should I prepare dried chickpeas?
I've never used dried chickpeas before, but I'm not wanting for chickpea recipes. The bag of dried chickpeas I got contains no instructions for cooking. I know that I need to soak them in water for a ...
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Should I remove the foam when cooking chickpeas?
Whenever I boil chickpeas aka garbanzo beans, I usually scoop up and discard the foam that rises to the top of the pot. Is there any reason other than for aesthetics to remove the foam?
As a ...
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