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Oct 11, 2009 02:10 AM

Garbanzo beans. I have a 1lb bag of dried beans soaking. What can I make?

I plan to make hummus that is an obvious one. But one pound bags are about 4x what a can is. So I will have extra. What can I make?

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  1. Felafal would use them up. The hardest part to me is soaking the beans....use it all and freeze the leftovers. By the way, I make hummus from canned, don't know why but it seems smoother that way.

    6 Replies
    1. re: coll

      There's lots of variations on falafal -- like Indian chick pea fritters with cilantro (or whatever fresh herb you have - parsley, vietnamese coriander, basil might even work) and cumin, diced onion/shallot. I'd make soup, pasta and ceci, panelle (the Italian version of chick pea fritter), and those oven roasted spiced chick pea snacks.

      1. re: pitu

        I always imagine felafal in the Israeli way. And/or NYC street food. The Indian and Italian versions must have different names?

        1. re: coll

          Indian fritters are called pakora. They usually use chickpea flour and add veggies (onion, cauliflower, etc.) or cheese.

          Another possibility - roast (or fried) chickpeas - soak, cook, drain, dust with salt and your choice of ground spices, then either fry in oil or spread on a cookie sheet and bake 'til crispy. I can eat 'em by the handful.

          1. re: alanbarnes

            The one time I tried to roast chickpeas, I was so disappointed. I followed instructions I found here, so don't know if it's me or the recipe. I threw them away, they were so boring.

            1. re: coll

              Roast chickpeas have a nice enough flavor. So do snails. But as escargot are primarily a garlic butter deliver device, so roast chickpeas do well when loaded up with other tasty stuff.

              If you ever decide to try it again, you may want to start with plenty of lemon juice, cumin, coriander, and cayenne. And don't stint on the salt.

              1. re: alanbarnes

                Thanks for the info, I just might try it again. I really want to like them.

    2. All of my uses call for about 1-2 cups dried beans. I can't imagine using 1 lb all at once. If you do soak and freeze, boil them first then simmer 40 mins to an hour till, then freeze them in smaller 1 dish sized portions for : garbanzo salad, hummus, chola masala, chola chicken, chola pullao, etc.

      1. Felafal is a good idea. I think I might try to make those. I know they will be balls and fried and contain onion and garlic. What else? A simple recipe would be great, keep in mind I am not spice or herb loaded I have the basics.


        8 Replies
        1. re: mmdad

          Here's how I make it, I use a half bag for the two of us (with lots of leftovers). A whole pound would be a little work, but great if feeding company.

          2 cups dried garbanzo
          1 tsp baking powder
          1 small onion, chopped
          1 or 2 cloves garlic, chopped
          1Tbsp cumin
          1 Tbsp cilantro
          1 tsp red pepper flakes
          2 handfuls fresh parsley, chopped
          salt and pepper

          Soak garbanzos overnight.

          Put in food processor and grind up. Add all else and blend.

          Refrigerate 15 minutes. Roll into ping pong size balls.

          Fry in olive oil in a fry pan, turning gently, for about 5 minutes until crusty brown. You need the oil to be relatively hot. Do not deep fry or they will fall apart.

          Serve with tahini sauce.

          If you didn't have the spices, I think the parsley is the most important.

          1. re: coll

            A new little restaurant has opened here called Falafel Grill and the description of the falafels they make fresh daily says "chickpeas and fava beans." Does anyone know about including fava beans in falafels, just wondering? Owner is Egyptian if it's any help.

            mmdad, tzatziki sauce is also nice with the falafels, less fat too if that's important.

            One of these days, I WILL try making my own. I try to keep fried foods to a minimum and don't eat out very often, so if I start making my own with success, I might create a monster...LOL!

            Chickpeas are great on green salads, too, for a non-meat protein. I know someone at work who brings potluck salads all the time with dark greens and "ceci" as she calls them, she has an Italian heritage.

            1. re: Val

              "Does anyone know about including fava beans in falafels, just wondering? Owner is Egyptian if it's any help."

              Egyptian falafel is made with fava beans with a small amt of chickpeas sometimes. We have an Egyptian-owned falafel truck here where the falafel is made like that.

              1. re: comestibles

                Egyptians don't call the fritter falafel, they are called ta'miyya, just fyi for googling recipes with broad bean fritters. Here goes one from epicurious:


                1. re: luckyfatima

                  Wow, thanks to both of you for answers...interesting!

              2. re: Val

                I call my sauce Tahini sauce, but actually it has cucumbers and yogurt and that stuff in it too. I was in a rush this morning so didn't include it. But we always have the felafel on pita bread with this hybrid sauce.

                1. re: coll

                  coll...I was not meaning any's funny that a little place here in town (Greek Gourmet) sells falafel but when I tried to ask for tzatziki with them instead of tahini,the one time I was there, the guy got all gnarled up and said "No tzatziki on falafel!!!" Great, I won't go back, no big deal but it's just funny how it goes with the falafels.

                  1. re: Val

                    That's so funny...reminds me of "Pepsi no Coke!"
                    Like I said, I glanced at the recipe this morning that I had on back of the felafel and I called "Tahini Sauce" but the first two ingredients were cucumbers and yogurt. So I must have known for some reason not to call it tzatziki. If I put straight tahini on the sandwich, I don't think it would be good at all. I am really not knowlegable about felafel, but my husband used to work in the city a lot and that was his favorite lunch to buy on the street, so I figured out how to make it for him. So I could try it mostly. And it works out great when his vegan friend comes to visit.

            1. roasted chickpeas- after soaking, follow the cooking directions on the package. After they are cooked and soft enought to eat, drain, toss in a casserole dish or cookie sheet that has edges (otherwise, they roll right off) with olive oil, garlic powder, salt and cayenne. Roast at 450 for about 45 minutes. depends on your taste and oven. I love them crunchy so I let them go til they are dark. They are great as they are or I like to toss them on salads.

              1 Reply
              1. re: neh

                At least roast a small amount so you know what they are like. You can also puree for a soup base - here are some ideas