This weekend I surprised myself – I reconstituted dried chickpeas and it was actually a successful endeavor! My past attempts at bean cooking were not as good (actually, I can’t really remember trying to make them before… whoops), and even Albany John couldn’t get chickpeas to soften when he’s tried making them.
Maybe these beans were fresher (if they are old they simply won’t soften as much or at all), because it was a snap. I soaked 1 cup of chickpeas in a large Tupperware of water (about 5-7 C of water), covered it, and left them on the counter overnight. By morning, they had plumped up nicely, and so I made falafel.
I used a magic bullet, because by golly, they are awesome at blending things into itsy bitsy particles.
1 t paprika
1 t cumin
2 cloves garlic
3 – 4 T parsley
Put chickpeas and garlic in blender until gritty and well blended. Add in a squirt of lemon juice, plus seasonings and blend again.
Fry at 325F for a 7-9 minutes.