Food again -Who's made...

[Crackle]

.......those falaffle felaffel, faffle chick pea burgers?

I had a go last night with some chickpeas I soaked overnight but my mix came out a bit dry and the darn things wouldn't form very easily. Plus the quantities of spices in the recipe didn't seem quite right. This was the one I used.

https://www.themediterraneandish.com/how-to-make-falafel/

I fried mine but they absorbed a lot of oil, so I think next time I'd prefer to bake them. They didn't taste oily but....

Still tasted nice in a wrap with some sweet chilli, cucumber, spring onion and tomato. ANy better recipes or tips out there?

 

[MossCommuter]

Packet flaffle fulaffal chick-pea burger mix works really well

I've used the Tesco one and fried them

 

[Crackle]

[QUOTE 5113599, member: 259"]I've tried baked ones and they're just not right. [/QUOTE]
Too dry aren't they. I know, that's why I fried mine. Maybe I didn't have the oil hot enough.

 

[Randomnerd]

The Alfez brand dry mix is pretty good, but you're oil temp has to be just right to prevent "soakage". Shallow fry small patties in rapeseed / olive mix does for me.
This recipe
is good for the homemade falafel using the dried bean, and you learn the other name for chickpea.

 

[twentysix by twentyfive]

To much of a cafuffle kefaffle Cerfefle pest

 

[rich p]

I've had broad bean ones in Greece.

Not in grease?

 

[rich p]

I've never made them cos they're shite.

 

[Pro Tour Punditry]

They'd have tasted better if you had dolloped some baba ganoush over ir

 

[gbb]

Not made it but ate a lot of it while working in Egypt, apparently those were probably made with split fava beans not chickpeas.

Can;'t say i thought much of them but that may have been the cooking method / skill of the cook. I found them oily...can't say i'd rush back to try.

 

[smutchin]

I've had broad bean ones in Greece.

According to the aforementioned Claudia Roden, broad beans are more authentic. But they're also a lot more expensive and not as widely available (in the UK, at least).

 

[smutchin]

[QUOTE 5113608, member: 259"]Yes, but it's a fine line between having them very crispy on the outside and not yet cooked on the inside.[/QUOTE]

That's why you need to keep them nice and small - no bigger than ping-pong ball size, I reckon.

Also add some bicarb to the water when soaking them - it seems to help soften them.

 

[rich p]

Placeholder for image of ref not going quite as far as getting a card out.

VAR?

 

[Crackle]

I forgot the Bicarb when I soaked them.

 

[Chris S]

I had a go last night with some chickpeas I soaked overnight

Just use tinned chickpeas - you can even get them from Aldi.

 

[Crackle]

Everyone says not to use tinned chickpeas as you can't form a decent ball but seeing as I couldn't anyhow, I might.