Soaked garbanzo beans for falafel but have tons

amother

Mon, Jan 08 2024, 3:03 pm

I soaked a whole bag of garbanzo beans to make falafel. Yum but now I have a lot of soaked uncooked beans and nobody wants falafel anymore. What can I make. I tried googling but results are confusing. I’d like to a. Put in my chicken soup for shabbos. B. Recipe with roasted beans on oven. Or some other yummy idea. Please help Very Happy

Tzivia18

Mon, Jan 08 2024, 3:25 pm

Cook the beans with water and salt

Dry them out on a towel

Toss with oil and spices (salt, cayenne pepper, garlic powder and honey is my favorite)

Roast on 400F until toasty and crunchy, stirring midway. Yum!

This is a favorite snack in my house, and lasts well, if it doesn’t get polished immediately!!!

kalsee

Tue, Jan 09 2024, 4:29 am

Cook until soft
add a little bit of baking soda to go faster

You can freeze raw or cooked

I add chickpeas to cholent - it's just like any other bean
Also make a chickpea vegetable soup that's popular with my kids
just serve plain over rice or couscous for a quick easy meal

Bnei Berak 10

Tue, Jan 09 2024, 6:27 am

Cook until soft and without salt and a pinch of baking soda but not more.
You may freeze in portion sizes or larger batches. Freezes beautifully.
From there you can make humus, add to cholent, make soup of it etc.
Soaking and cooking large batches is very cheap doesn't involve lots of work.

Amarante

Tue, Jan 09 2024, 6:47 am

This is from a very upscale takeout store

Joan's On Third Curried Chickpea Salad

Ingredients

1/2 cup diced onions
4 teaspoons best-quality olive oil
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon dried coriander
1/4 teaspoon cayenne pepper
2 (15-ounce) cans chickpeas, drained - use equivalent of cooked beans
2 tablespoons chopped fresh cilantro
1 tablespoon lemon juice, or to taste
Salt

Directions

In a large sauté pan heated over medium-high heat, sauté the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently.

Add the turmeric, cumin, coriander, and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.

Add the chickpeas, cilantro, and lemon juice and continue to stir to develop the flavors, about 5 minutes. Remove from heat and season with 1/4 teaspoon salt, or to taste.

Cool the salad, then transfer it to a container, cover, and refrigerate until chilled before serving, at least 30 minutes. Taste and adjust seasoning and lemon juice as desired.