WhateverYouWant
Sous Chef
- Joined
- Oct 29, 2019
- Messages
- 609
When I make falafel, I use a little AP flour to help bind it. But I just watched a Molly Baz makes video on falafel. While I didn't agree with everything she did (not enough garlic, and eeeek! cardamom!!!), she instead used chickpea flour.
Chickpea flour!? Never heard of it, but seems to make sense over AP flour. So before dumping a cup of dried chickpeas into the Vitamix and grinding the bejeezus out of them, I Googled it. What I found was three different sets of directions...
1.) Dump a cup or two of dried chickpeas into a high speed blender.
2.) Soak the chickpeas overnight, and then dehydrate them before processing in blender. One incarnation of this method involved removing the "skin" of the hydrated chickpeas before dehydrating them.
3.) Soak, leave out overnight on paper towels to dry, microwave for 9 minutes, and then blend.
Then I spied an ad spot for "Bob's Red Mill natural foods" that said they "grind whole, dried garbanzo beans" to make their garbanzo bean flour.
So am I overthinking this (which I have a tendency to do), or is there any benefit in methods 2 & 3 above?
Chickpea flour!? Never heard of it, but seems to make sense over AP flour. So before dumping a cup of dried chickpeas into the Vitamix and grinding the bejeezus out of them, I Googled it. What I found was three different sets of directions...
1.) Dump a cup or two of dried chickpeas into a high speed blender.
2.) Soak the chickpeas overnight, and then dehydrate them before processing in blender. One incarnation of this method involved removing the "skin" of the hydrated chickpeas before dehydrating them.
3.) Soak, leave out overnight on paper towels to dry, microwave for 9 minutes, and then blend.
Then I spied an ad spot for "Bob's Red Mill natural foods" that said they "grind whole, dried garbanzo beans" to make their garbanzo bean flour.
So am I overthinking this (which I have a tendency to do), or is there any benefit in methods 2 & 3 above?