Quote:
Originally Posted by Vicki_T
Thanks ViolaMum! Is it important to use dried rather than canned chickpeas?
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YES!! I made them for years with canned beans, because, well, that's what all the recipes said to do. But they NEVER , EVER tasted like the falafel stands. Or our favorite Middle Eastern restaurant. The texture was always off. I usually baked them, tried frying once or twice and they just fell apart. So I gave up.
Then I taught a Cooking Around the World class at our homeschool co-op a couple of years ago. As I was doing my research, I found a couple of ethnic cookbooks that used dried beans in falafel. I tried it out and the difference was astounding. It was one of those "Eureka!" moments for me.
I've never tried baking them, but that's certainly a possibility. In that case I think I'd make patties as opposed to golf balls. I so seldom fry anything that I usually splurge on the calories and just make them authentic. Get a big enough pot and you can fry a lot at once. They don't have to be hot when served.