# Falafel **URL:** \ **Category:** Cafe Society\ **Created:** [July 6, 2010, 3:11am UTC](https://boards.straightdope.com/t/falafel/545667 "2010-07-06T03:11:34Z")\ **Posts on this page:** 12\ **Page:** 2
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [July 8, 2010, 6:49am UTC](https://boards.straightdope.com/t/falafel/545667/21 "2010-07-08T06:49:38Z")
that’s simply refined culinarism. Chickpeas are eminently shuckable… just requires a little extra attention. I mean, it’s not like peeling a grape. ---
**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\ **Post date:** [July 8, 2010, 10:30am UTC](https://boards.straightdope.com/t/falafel/545667/22 "2010-07-08T10:30:42Z")
> [@Superfluous\_Parentheses](#): > > This. **Do not use cooked chick peas**. > > Soaked, drained and ground chick peas will have the right consistency by themselves. > > If the falafel mixture is still a bit too crumbly, add just a little bit of moisture or put the balls in the freezer for half an hour to firm up. I generally make a whole batch and freeze most - you can deep-fry them straight from the freezer. > > Fry at 180 c (356 f) Never thought of doing that - I don’t like to make them unless it is for a party because my recipe makes a huge batch of the damned things. I could go ahead, freeze them all up and pop them into a gallon ziploc and fry them when I want only a few for dinner for us … The precooked felafel suck when you freeze them - they lose that nice crust =( ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [July 8, 2010, 1:49pm UTC](https://boards.straightdope.com/t/falafel/545667/23 "2010-07-08T13:49:21Z")
> [@Superfluous\_Parentheses](#): > > This. **Do not use cooked chick peas**. I hadn’t thought of using canned beans, since the Osem mix is dry. 😉 > [@Superfluous\_Parentheses](#): > > [this is the recipe I use now and it works fine](http://www.vegatopia.com/vega/koken/recepten/9549-je-eigen-falafel-is-het-lekkerst). I’ll give that a try. > [@Brown\_Eyed\_Girl](#): > > Oh, also find that shucking the chickpeas makes my falafels stick together better and my hummus less gritty. That sounds like a lot of work! > [@aruvqan](#): > > I could go ahead, freeze them all up and pop them into a gallon ziploc and fry them when I want only a few for dinner Aha! Since I’m alone, freezing stuff is a normal operation here! I don’t know when I’ll try to make them. I have several packets of the mix already. But when those run out, I’ll try making them from scratch. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 8, 2010, 2:11pm UTC](https://boards.straightdope.com/t/falafel/545667/24 "2010-07-08T14:11:50Z")
> [@carnivorousplant](#): > > I don’t think I’ve seen any dried chickpeas here. > I might fry some of the hummus I made when I get home tonight. Perhaps adding flour keeps them intact. Also, be aware that chickpeas also go by the name “garbanzo beans.” Plus, falafel can also be made with fava beans (as the Egyptians do) or a combination of the two. My favorite is half chickpeas, half fava beans. ---
**Author:** ![Brown\_Eyed\_Girl](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/brown_eyed_girl/32/3574_2.png) [@Brown\_Eyed\_Girl](https://boards.straightdope.com/u/Brown_Eyed_Girl)\ **Post date:** [July 9, 2010, 6:23pm UTC](https://boards.straightdope.com/t/falafel/545667/25 "2010-07-09T18:23:34Z")
> [@Johnny\_L.A](#): > > [QUOTE=Brown Eyed Girl] > Oh, also find that shucking the chickpeas makes my falafels stick together better and my hummus less gritty. That sounds like a lot of work! [/QUOTE] Well, it is, but IMHO it’s worth the effort. I skin them by hand, but I’ve read that it’s a lot easier and quicker to do with a food mill. I’m thinking I might get one. ---
**Author:** ![redtail23](https://avatars.discourse-cdn.com/v4/letter/r/3e96dc/32.png) [@redtail23](https://boards.straightdope.com/u/redtail23)\ **Post date:** [July 9, 2010, 8:26pm UTC](https://boards.straightdope.com/t/falafel/545667/26 "2010-07-09T20:26:58Z")
Just what is required to shuck chickpeas? Before or after soaking? I’ve only used canned so far, but I’ve got some dry I’m going to cook with soon. ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [July 9, 2010, 9:01pm UTC](https://boards.straightdope.com/t/falafel/545667/27 "2010-07-09T21:01:53Z")
Frying hummus even with flour added is indeed like a raccoon washing bread. I found some dried chick peas yesterday and soaked them. I’ll give it a try tonight. Wish me luck! ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 9, 2010, 9:38pm UTC](https://boards.straightdope.com/t/falafel/545667/28 "2010-07-09T21:38:42Z")
> [@redtail23](#): > > Just what is required to shuck chickpeas? Before or after soaking? > > I’ve only used canned so far, but I’ve got some dry I’m going to cook with soon. I wouldn’t bother with shelling the skins, unless you _really_ don’t like them. Anyhow, what you would do is soak them, and then squeeze them between your fingers. I personally don’t see the point. They taste perfectly fine without shelling. ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [July 10, 2010, 12:36am UTC](https://boards.straightdope.com/t/falafel/545667/29 "2010-07-10T00:36:51Z")
> [@blackhobyah](#): > > Don’t cook the chickpeas … soak them overnight, drain and grind in a food processor. Thanks, blackhobyah! [This](http://www.epicurious.com/recipes/food/views/My-Favorite-Falafel-231755) is the best falafel I have ever eaten anywhere! And I posted before the sun went down. 🙂 ---
**Author:** ![Brown\_Eyed\_Girl](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/brown_eyed_girl/32/3574_2.png) [@Brown\_Eyed\_Girl](https://boards.straightdope.com/u/Brown_Eyed_Girl)\ **Post date:** [July 10, 2010, 2:14am UTC](https://boards.straightdope.com/t/falafel/545667/30 "2010-07-10T02:14:10Z")
> [@pulykamell](#): > > I wouldn’t bother with shelling the skins, unless you _really_ don’t like them. Anyhow, what you would do is soak them, and then squeeze them between your fingers. I personally don’t see the point. They taste perfectly fine without shelling. It’s not about taste, as I mentioned above, it’s about _texture_. (Which is what I thought we were talking about.) That is the tedious method I use, however. I watch TV while I’m doing it. ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [July 10, 2010, 2:15am UTC](https://boards.straightdope.com/t/falafel/545667/31 "2010-07-10T02:15:34Z")
I’ve seen skins in the canned ones, but not in the dried ones I used tonight. I’ll look closer next time. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 10, 2010, 2:21am UTC](https://boards.straightdope.com/t/falafel/545667/32 "2010-07-10T02:21:32Z")
> [@Brown\_Eyed\_Girl](#): > > It’s not about taste, as I mentioned above, it’s about _texture_. (Which is what I thought we were talking about.) That is the tedious method I use, however. I watch TV while I’m doing it. OK, then let me amend my statements to “I personally don’t see the point. Their taste and texture is perfectly fine without shelling.” At least in my experience. YMMV. edit: And I should clarify, I don’t mean shelling (which is what you do with fresh chickpeas), but rather removing the opaque skin on the peas/beans themselves. [Previous page](https://boards.straightdope.com/t/falafel/545667.md?page=1)