15

Yes. Make it again and don't add horseradish. I'm totally serious - no traditional hummus recipe in the known universe has horseradish in it. There is nothing you are going to be able to do to your existing batch to remove that flavor, other than diluting it, but I don't think you'd be able to dilute it enough to be worth the effort.


15

I made 4 test case batches: Dried chickpeas, soaked for 24 hours Dried chickpeas, soaked for 24 hours, frozen, then thawed Canned chickpeas Canned chickpeas, frozen, then thawed I tested with canned chickpeas even though it's well known that they don't work well for falafel so that I'd be able to provide more points of comparison. I started with the dried ...


14

They're the same thing. About the only difference is that "garbanzo bean" is less common in British English than in American English, and chickpea is more common either way, but it's just a language thing. There are indeed different varieties, with some smaller and some larger, but they don't have common language names like that. Wikipedia mentions ...


12

Boy is THAT ever controversial. It seems that everybody has a theory as to why some beans float while most do not. The most common answer is that the "floaters" are older, and less hydrated to begin with. Some people insist that some beans float because worms have gotten into them. Hogwash, ignore those comments. The bottom line is that "floaters" are ...


8

I have just cooked 290 grams of dried chickpeas which filled 1 cup, in a pressure cooker. After cooking the drained weight was 616 grams or 2.12 times the dry weight. The volume was 3.75 cups or 3.75 the dried volume


8

The USDA guidelines for canning dried peas or beans (or here) gives the rule of thumb that 12 ounces of dried peas/beans produces 1 quart (32 fluid ounces) of canned product. That's a ratio of 3 oz dry per 8 fl oz cooked. They don't specifically mention chickpeas in the document, but the same ratio appears in other places, here for example. At that ratio, 7....


8

Aquafaba in cooking generally refers to chickpea aquafaba, but the term generally applies to the liquid in which any legume seeds have been cooked. It contains starches and proteins which allow it to foam when whipped. I have seen aquafaba mostly used for foams in cooking, but it can serve as a replacement for egg whites in many recipes. Adding cream of ...


6

the ABSOLUTE BEST WAY, is to cook them only half the time (the dried ones and drained 24 hours), half the time would be 20-25 minutes... take them out after 25 minutes, put a tablespoon of baking soda on an ounce (420 grams), stir the soda in well. Than put them on a very hot flat pan over the fire for 2-3 minutes. The skin will just stick to the pan. Than ...


6

The white foam is a 'scum' that is formed as protein is released from the chickpeas. Yes, that is the term that is used. Scum. This can be skimmed for aesthetic reasons - it sticks to the pot, or overboils, etc... You are absolutely right, though, that if the chickpeas are rinsed after, then this is washed away. If you are draining and pureeing, it will ...


5

Chickpea puree with sesame paste would be hummus. Hummus can be served warm or cold, so you could serve it straight out of the can if you wanted. To warm it up, I'd avoid heating it with any kind of direct heat, but it should be fine microwaved briefly. When it is served warm, it's not hot by any means, so a gentle heating is all that's needed.


5

You don't need to sprout your chickpeas, but there are benefits when you do, as sprouting substantially increases nutritional value. By allowing the legume (or seed or grain) to germinate, the phytic acid within it is neutralized, as are enzyme inhibitors. The Nourishing Gourmet Kimi Harris describes: Phytic acid binds with calcium, magnesium, iron, ...


5

First rule of the microwave... Always use a loose-fitting lid. It reduces the cleaning frequency of the interior from once a day to every 6 months or so ;) I'm pretty sure that unless you want to prod every single legume with a cocktail stick before putting it in the microwave, then you can only do so much to mitigate this issue. Closed containers will go '...


4

Just want to share a pro-kitchen tip here: you do not have to pre-soak chickpeas. I know this is potentially a huge point of contention for a lot of people and flies in the face of convention, but you can get away with a hard boil for 30 minutes followed by an hour or so of simmer. Add salt at the simmer point. This was standard practice at more than a few ...


4

I used almond flour as an alternative and it worked pretty well. The perfect temperature is difficult at first but just keep trying....falafels are worth the efforts.


4

What a great idea! I bought my chickpea flour (called channa flour) from the Indian ( Punjabi) section in a grocery store which 'm pretty certain isn't sprouted. Any problem with gas will be reduced by sprouting. Sprouting converts indigestible oligosaccharides (complex sugars) to simpler sugars easily digested. It's bacteria in our gut metabolizing these ...


4

Chickpeas are starchy, so it's natural that the liquid they are cooked in will thicken when it cools. It will not 'clog your arteries' - food doesn't travel directly to your bloodstream in the form in which you eat it.


4

For this specific recipe, you may be able to get away with this substitution, since what you're making is a bread, but also because it's a bread there's less room for error than in many dishes. Rather than try to substitute in this specific recipe, I'd look for another recipe for banana bread made with garbanzo bean flour - a cursory google found many - and ...


4

Raw chickpea flour is unpleasantly bitter, but it becomes delicious when dry roasted or fried in a little oil. It takes some practice to achieve exactly the right degree of roastedness. You will notice while dry roasting that the flour starts to become aromatic, and then smells slightly over-roasted and rather suddenly turns light brown. I recommend roasting ...


4

If you want to make "falafel" out of lentils, then you should look to folks who actually make deep-fried lentil balls regularly, and that's Indians. Dal Vada, balls of lentils that are deep fried in vegetable oil, are always made with lentils of some kind that have been soaked by not cooked. Cooked lentils, like cooked peas, will not hold ...


3

I have always used room temperature water, & have never had any problem. Generally I take the water from the Brtia filter sitting on my countertop.


3

There are several varieties of chickpeas. Most of what we see in North America are the larger variety which is used more in certain cooking applications. The names chickpea and garbanzo are the same and interchangeable, with Garbanzo being the Spanish name. There are also several other names that would be interchangeable depending on where you are. Good ...


3

Chickpeas are HARD, but they will fall to a standard hand corn mill if you do it in a couple of passes. First pass you set the mill wide, just to crack the beans in half. If you set it too tight, you risk breaking the handle, or the plates. Once you've got the beans broken, they're not so tough, and you can get them to a course corn meal like texture with ...


3

The Wondermill Junior Deluxe claims that it will grind chickpeas, it's over $200 American. I've found several articles (example) that claim you can do it in a manual coffee grinder. Here's a reasonably priced, highly rated manual coffee grinder from Amazon. Amazon will let customers ask questions of others that have purchased a specific item. I asked if that ...


3

As an approximate guide, I multiply the dry weight by 2.25 to get the soaked and cooked weight of beans and chickpeas. Most recipes are forgiving for a few grams difference in weight. It always works and I cook a lot with legumes and prefer using dry over canned for confidence in knowing what is in the food I cook. Check out Nourishing Traditions for ...


3

All of these are measurements I've done myself: 1/2 cup (100 g): uncooked dry chickpeas = 1 cup (170 g): uncooked soaked chickpeas. Based on this data, I can say the density of uncooked dry chickpeas is of 0.85 g/mL, and for uncooked soaked chickpeas is of 0.72 g/mL. This is assuming that 1 cup = 236.588 mL, not 250 mL as usually. I don't have the ...


3

Hydrated chickpea = 1/2 dry chickpea. So If the recipe calls for 8 ounces dry chickpeas use 16 ounces hydrated chickpeas. I ran a small study weight 10g of dry counted them and then weighted 10g of hydrated ones. Ratio is 2:1 Dry:Hydrated. Hopes this is helpful


3

I've also heard(haven't actually tried) that egg works as a good binder, like a meatball mixture, and that seems to make sense.


3

I bought a Vintage Foley Food Mill set with the red handles on eBay... It's great for mashed potatoes, crushing crackers, baby food, and separating the skins off of garbanzo beans for hummus.


3

Your suspicion is correct about "far less mass than a chickpea" means you don't need to soak them as much. Chickpeas seem to need lots of soaking, but you don't have to soak lentils at all. I guess there are lots of kinds of lentils - the kind you have, the big ones with the skins on; the little peeled orange ones; the smaller dark colored ones with skins on,...


3

The best way to freeze felafel batter really is formed into small balls, but not cooked. Then you can toss the partially thawed balls into hot oil without further fuss. Because the balls are fragile, as you noticed, that means lining them up on a cookie sheet and freezing them that way, which you may or may not have room for. I have not tried freezing a ...


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