When making a hummus one of the key factors seems to be removal of chickpea white skins. Are there any tips on how can I effectively peel the skins off in an
Whenever I boil chickpeas aka garbanzo beans, I usually scoop up and discard the foam that rises to the top of the pot. Is there any reason other than for aesth
I've never used dried chickpeas before, but I'm not wanting for chickpea recipes. The bag of dried chickpeas I got contains no instructions for cooking. I know
I bought a bag of chickpea flour once thinking (erroneously) that I could use it to make hummus. I've since bought dried chickpeas and made h
I'm following a recipe that calls for 200g of dried chickpeas, soaked overnight. I have two 28 fl. oz. (796 ml) cans of chick peas, packed in water. This is m
I want to make some chickpea delight. I don't know what it's called in English; it is a Persian recipe, and literally translates to "little chickpea confectiona
Possible Duplicate:How should I prepare dried chickpeas? When making food like falafel and hummus, recipes typically ask for canned g
I see in this video how the falafel balls are fully submerged in oil. Are there other ways (e.g. baking) to prepare the falafel balls after the balls are formed
I like to pan-fry my falafel (as some of the answers to this question suggest), but have had the cakes fall apart or degenerate into mush when trying to turn th
I accidentally bought roasted, salted chickpeas (I've never heard of this - why would anyone want that?) instead of normal, dried chickpeas. To be clear, these
If you soak legumes (in this case split chickpeas, aka chana dal), but end up not cooking them when they would be "finished", what is the best way to store them
I've been messing around pan roasting garbanzo beans recently, and I'm wondering if it's possible to make them creamy in the center and slightly crispy on the o
When I put my dried chickpeas in water to soak, some of them float. Should I throw these ones away, or are they okay?
I followed The Pec Shef's hummus recipe and I am getting a strong horseradish after-taste in my hummus. I only used 6 cans of chickpeas instead of 8, and a 9.25
do you know a tool that can grind hard things like raw chick peas but manually, I mean, without electricity. Maybe a windmill? My goal is to make falafels.
I have had some dry chickpeas for quite some time (~6-12 months) in my pantry and now I'm looking to cook them. Most of them have some orange spots, which I'm
I got a can of "chickpea purée with sesame paste" (though the English name on the can seems to be "chickpeas with sesame purée"), produced by Bakt
Recipes for falafel using bean flour usually recommend warm, but not hot water to mix with the dry ingredients. What is the ideal temperature range for the wate
I cooked a bag of chickpeas in a slow cooker, just water and the peas. Once the peas were soft I ate them with the water they were cooked in, like a bean soup.
I have been cooking Chick Peas for 2 hours, and they still feel too hard to enjoy. (I did soak them for 24 hours before that). Can that be? They have been sitt