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Reviewed Falafel
"Soaking the chickpeas for 18 hours is a must. DO NOT USE canned chickpeas. If you do, it will require adding an egg and maybe some flour too, or they will melt away in oil
Another helpful tip might be to grind the chickpeas...twice. First time, coarsely grind with onions, garlic and peppers. 2nd time through, mix in herbs and grind finer. Then add in spices.
This is how Taim does it, and it came out really good!
Only reason for the 3 stars is because the recipe should really make sure to mention adding an egg and flour if using canned chickpeas for the novice/amateur cook. Id also suggest frying at a little higher of a temp, 350F
Reviewed Falafel
"Soaking the chickpeas for 18 hours is a must. DO NOT USE canned chickpeas. If you do, it will require adding an egg and maybe some flour too, or they will melt away in oil
Another helpful tip might be to grind the chickpeas...twice. First time, coarsely grind with onions, garlic and peppers. 2nd time through, mix in herbs and grind finer. Then add in spices.
This is how Taim does it, and it came out really good!
Only reason for the 3 stars is because the recipe should really make sure to mention adding an egg and flour if using canned chickpeas for the novice/amateur cook. Id lso suggest frying at a little higher of a temp, 350F
Reviewed Falafel
"Soaking the chickpeas for 18 hours is a must. DO NOT USE canned chickpeas. If you do, it will require adding an egg and maybe some flour too, or they will melt away in oil
Another helpful tip might be to grind the chickpeas...twice. First time, coarsely grind with onions, garlic and peppers. 2nd time through, mix in herbs and grind finer. Then add in spices.
This is how Taim does it, and it came out really good!
Only reason for the 3 stars is because the recipe should really make sure to mention adding an egg and flour if using canned chickpeas for the novice/amateur cook.
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