"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 02-28-2013, 11:39 AM   #1
Assistant Cook
 
Join Date: Feb 2013
Location: Houston
Posts: 9
Falafel Questions

First time maker of falafel and I have a couple of questions. The garbanzo beans (chickpeas) I am soaking seems to have taken a long time to absorb any water. I've soaked them for 36 hours now and they have increased by less then double in size. No real change the first day. Is that normal?

I have only a mini food processor so I will need to do it in batches. In searching on the water absorption problem I saw a question about could you use a grinder but it wasn't really answered. I have a #10 grinder with a 3/16" plate. Has anybody here tried using a meat grinder?

__________________

__________________
ray2047 is offline   Reply With Quote
Old 02-28-2013, 12:22 PM   #2
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,404
Did you actually cook the beans? After soaking them, you supposed to cook them. Personally I use canned garbanozo beans. The end result is not affected.
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 02-28-2013, 12:45 PM   #3
Assistant Cook
 
Join Date: Feb 2013
Location: Houston
Posts: 9
Thank you for the reply but no I haven't cooked them. Every recipe I have read says to process them after soaking. You cook after you have made the balls or patties. Most articles also say using dried or fresh beans is much better then canned. Am I misreading the instructions below?

Quote:
Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak you will have between 4 and 5 cups of beans after soaking.

Drain and rinse the garbanzo beans well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.

Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Do not over-process or create a paste; you want it similar to the texture of couscous.

Fill a skillet with vegetable oil to a depth of 1 inches. I prefer to use cooking oil with a high smoke point, like grapeseed. Heat the oil slowly over medium heat. Meanwhile, form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop.

Source:Falafel - Traditional Recipe for Chickpea Falafel
__________________
ray2047 is offline   Reply With Quote
Old 02-28-2013, 12:55 PM   #4
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,280
Most recipes use soaked, ground, uncooked chickpeas.

36 hours is too long to soak, IMO. Especially if left on the counter. The beans will start to ferment.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 02-28-2013, 01:33 PM   #5
Head Chef
 
Zereh's Avatar
 
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,548
They might be old. =( But without cooking them, they'll never get as plump as the ones you'd find out of a can (because the ones from a can are cooked).

I've made a falafel loaf recipe that didn't require them to be pre-cooked before it was put into the bread pan and baked. It was very tasty! So the method of not requiring the beans to be cooked prior to forming the falafel into balls, or patties or a loaf, is legit.
__________________
~~
Zereh

We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry
Zereh is offline   Reply With Quote
Old 02-28-2013, 01:45 PM   #6
Assistant Cook
 
Join Date: Feb 2013
Location: Houston
Posts: 9
They were kept in the refrigerator while soaking. I was thinking maybe old also. I may just dump these and buy a different brand from a different store.

Does any one have a comment on my question about using a meat grinder instead of a food processor?

Thanks all for the replies so far.
__________________
ray2047 is offline   Reply With Quote
Old 02-28-2013, 02:08 PM   #7
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,404
Nothing wrong with meat grinder, you'll "chunky" humus.

The recipe you have probaly talks about some type of fresh beans, or fresher than what you can get here, in the states in the store. I would cook them. Also you could try to soak them in hot water and not in the refrigerator. But I can almost guarantee you that beans that you buy in a regular store you will not get normal humus just by soaking them. They are like rocks hard.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 02-28-2013, 02:16 PM   #8
Head Chef
 
Zereh's Avatar
 
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,548
I always leave mine out on the counter to soak. Not sure if that would make a difference or not in how much they "plump".
__________________
~~
Zereh

We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry
Zereh is offline   Reply With Quote
Old 02-28-2013, 02:24 PM   #9
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,280
I'd give it a go withthe current soaked batch of chickpeas.

I would not use a meat grinder. You need a smooth and even consistancy.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 02-28-2013, 03:57 PM   #10
Sous Chef
 
no mayonnaise's Avatar
 
Join Date: Oct 2011
Posts: 553
The best falafel are made with a hand crank countertop meat grinder, or electric if you have one, for the right texture. Use uncooked, soaked chickpeas.
__________________

__________________
no mayonnaise is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:26 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.