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earthyvirgo

Homemade falafel

Falafel makers, do you make yours with tinned or soaked (dried) chickpeas?

I'm getting conflicting info via t'internet. tinned ones make soggy falafel??
Dried/soaked and grundelised seems to produce more authentic results.

Thanks
EV
sean

Soaked and then ground is what Ottolenghi says and what I do.
Nick

You'll need about 2kg of dried chickpeas for every twelves falafel, according to Sean's recipe.
earthyvirgo

Great, thanks.
I might downsize the quantity a bit!

EV
dpack

Laughing

i use tinned but rinse them thoroughly and drain them well (a tea towel helps) before grinding them with garlic and spices and just enough hard flour to give a stiff paste.

small ones cook best in a deep fat fryer.
Midlandsman

Soaked and ground here.

MM
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