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Old 06-02-2016, 10:06 AM   #11
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I like falafel
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Old 06-02-2016, 12:14 PM   #12
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Me too.
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Old 06-02-2016, 03:25 PM   #13
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I don't know anything about falafel but I do make hummus pretty often. Never heard of using soaked raw beans though. Of course, there aren't enough libraries to hold all I don't know.
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Old 06-18-2016, 11:00 AM   #14
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I recently made falafel with dried chickpeas (I never cared for dried before because they take so long to boil!)

The result was absolutely fantastic and leagues better than using canned :) Does anyone else add any flour/gram flour? I found I had to, but the recipe I used did not call for it.
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Old 06-23-2016, 07:28 AM   #15
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falafel it's so delicious
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Old 06-23-2016, 07:28 PM   #16
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I cannot imagine that canned could be as good as good-quality, soaked, dried beans. For one thing, soaking gives a chance to add more flavour, like by using good stock or something like carrot juice (eh... the jury's still out on that one :-)

But the best - by far - falafel I've made was when I found FRESH garbanzo beans at Costco. I was all over them like a cheap suit. They are bright green, grassy, and delicious. If you're lucky enough to find some, use them 50:50 with dried. No need to be pure, either: make falafel with fresh fava beans instead. Those go lovely with liver and a nice Chianti...

And, if you're a cooking fool like me, don't stop there. I just now discovered:

Sasatay

They are Indonesian tuna felafel. I haven't made them yet, but I can warn you that toasting shrimp paste is a smelly process.
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Old 06-24-2016, 05:25 AM   #17
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Quote:
Originally Posted by outRIAAge View Post
They are Indonesian tuna felafel. I haven't made them yet, but I can warn you that toasting shrimp paste is a smelly process.
I toast shrimp paste when making some of the Thai curry pastes. I like the aroma.
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