Chickpeas, mung bean and other legumes.

Still, I decided to open a topic about chickpeas and so on. At first I wanted to do it well, with pictures (I focused on falafel), but ... it turns out such a mess that I decided to spread it out in parts.
But I will retell it in my own words. Not that I'm too lazy to copy ... I just think that it would be more correct. So I ask people with weak nerves and medical education to leave the room.

[1. Soaking.]

The first post will focus on the chickpea cooking process.
1. Soaking. Soaking time ranges from 4 to 48 hours. More precisely, the numbers are 4, 10, 12 and 48. Moreover, when soaking for 48 hours, you need to change the water every 10 hours. I think that everyone will decide for himself how much he considers correct. So far I have stopped at 48 hours. I generally don't like haste. And I decided to change the water as the card will fall. Maybe more often. Maybe less often.
2. Adding soda to water. There are two fundamentally opposite points of view about adding soda to soaking water. The first (that soda should be added) belongs to Pokhlebkin. I did not read it myself, I only read the links that he is almost the author of this decision. The second (that no soda needs to be added in any case) belongs to Dunduk. More precisely, Dunduk writes: “By the way, in some cookbooks it is recommended to soak chickpeas after soaking for about an hour in a baking soda solution. I strongly advise against doing this. I don't know how this technique got into the recipes of respected authors, but soda for softening chickpeas is usually used by traders in oriental bazaars in order to quickly bring the product "to condition". Soda is not used in domestic national cuisine (in this case, Tajik). And one more thing: the secret of chickpea energy is in the extremely high content of protein, which, as it were, plays the role of a natural anabolic (this does not affect the "quality" of the figure). ” The fact that soda catalyzes the process of softening chickpeas, I have no doubt. But is it necessary ... Options for adding soda also vary. This is ½ to a full teaspoon per liter in water before soaking, and besides that, there are options for adding baking soda during the boil. For myself, I decided not to add soda. Let it soak longer.
3. Salt. In no case should you salt the chickpeas, either when soaking or cooking. I saw only one justification. That in salt water the chickpea shell becomes hard and after that it is no longer possible to cook it. More precisely, the peas will be boiled, but inside. And on top there will be a hard shell.
4. Flatulence. And here it became quite interesting to me. I only encountered flatulence when taking Duphalac. For those who do not know what kind of animal it is, I tell you. Duphalac is lactulose. If your body is sufficiently polluted, then when you take it, flatulence will begin very soon, and when it starts, it will be long-lasting and powerful. If the body is clean enough, then flatulence will begin soon enough, it will be almost imperceptible and will end quickly enough. I imagine the process of action as follows. There are some stuck waste in the body, which is ... well, stuck or something. Duphalac gets there and converts all this muck into gas. Here is flatulence. The whole process takes me a week and a half maximum. And without much discomfort (discomfort, however, was the first time). I recommended it to my friend. And I forgot. What a shock I had when she said a couple of months later that she drinks it every day, and there is no flatulence ... Returning to the chickpea. When I was told that he could cause flatulence, the first thought was, maybe ... that's right ... Maybe he has an effect similar to Duphalac. Therefore, before starting to eat chickpeas, I stocked up with Duphalac. It is quite possible that after the course of Duphalac (the course will be 2-3 days), flatulence is not threatened.But this is only a hypothesis, it will be seen there.
In order to avoid flatulence, there are several options. The first is asafoetid. Asafoetid is a powder made from the roots of the tree of the same name (they say that even a horse can be cured of indigestion with it). Happens in Ayurvedic shops. And you have to chew it. It can also be used as a spice in a dish. Well, this is until I get to him, and besides, it is not known what he tastes like ...
The second is the frequent change of water (I wrote above that at 48 hours it is advised to change the water every 10 hours). Change of water helps to remove gas-forming components of chickpea. So the water is changed during the cooking process. And the removal of foam during cooking.
The versions that soda also helps to remove gaseous constituents has not been clearly formulated. Only Alexandra's link was a link to the entire complex (12 hours, soda, frequent water changes, rinsing and foam removal). But the fact that soda is also involved, I did not see.
5. Dishes for soaking... It should be wide and low. So that the chickpea grains do not press on each other. What time there should be more water, I could not find. Is that, when cooking. There - there should be three times more water.
Now I am planning to make falafel. There are many recipes, and they vary enough. But I already picked it up. The most difficult thing was to find the ingredients - chickpeas, bulgur and tahina sauce. I found a substitute for Bulguru, and the ingredients for the tahini sauce.
I know that tahina sauce is on sale. I also know that there is falafel powder that you can simply dilute with water. And the European options without chickpeas, bulgur and tahina sauce I know the same. Perhaps we will return to the European versions, but to dilute the powder ... We're not looking for simple ways !!!
If there is anyone who would like to also experiment or just make falafel, I will be very happy. In principle, I can post the recipe I stopped at, but I think it would be better to post it with the result and photos.

[4. Flatulence.]

4. Flatulence. And here it became quite interesting to me. I only experienced flatulence when taking Duphalac. For those who do not know what kind of animal it is, I tell you. Duphalac is lactulose. If your body is sufficiently polluted, then when you take it, flatulence will begin very soon, and when it starts, it will be long and powerful. If the body is clean enough, then flatulence will begin soon enough, it will be almost imperceptible and will end quickly enough.

Hairpin! It's not about the pollution of the body, but about the presence (or absence) of special enzymes that are involved in the breakdown of these products. Flatulence when taking Duphalac is a very natural reaction to lactose for many (everyone knows that many people stop taking milk as they grow up). The same thing happens with legumes, which include chickpeas. By the way, you did not mention another very tasty dish made from it - hummus (or I did not read it carefully, since I haven’t opened the links yet).

[1. Soaking.]

If you will, I will comment a little, so to speak, first-hand, since I adore chickpea (nuhat) in all its culinary manifestations.

1. Soaking. Replenished in cold tap water without adding soda, salt and other things. Deadline - the peas are quite ready overnight, that is, after 8-10 hours. Provided, of course, that the peas are not three years old.
48 hours for soaking is tin

2. Adding soda to water. I have one version of why market vendors add soda to the water. In order to thereby suppress the souring process. Peas stand in their water, in the heat for quite a long time, and maybe remain on the second day. We must somehow save it.
Private traders do the same with milk, pour in soda so that it doesn't turn sour until it reaches the client.

She conducted her own experiments. Whether with or without baking soda, chickpeas swell in exactly the same way. So I recommend not to waste soda in vain.

5. Dishes for soaking... The bowl is just right. The more water you pour, the more the chickpeas will absorb it and swell better. Therefore, the bowl should not be small.If the peas are not yet really swollen, and their bowl is already full, it is better to put more in a bowl and pour water - let it swell as much as it will fit

If you will, I will comment a little, so to speak, first-hand, since I adore chickpea (nuhat) in all its culinary manifestations

But from this place you can learn more. Take your time. When the muse will be. And if with pictures ...

[Alexandra]

Completely forgot! We also have a recipe for pilaf with chickpeas. Since it may not be found in the eastern branch, I will bring it here.

The recipe itself is posted here.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=459.0

Pilaf recipe adapted for a multicooker

Meat (lamb or veal) - about 750 gr.
Rice (preferably steamed) 4-5 cups (for a multicooker)
Carrots 5 - 7 pcs.
Bow 5 - 7 pcs.
Garlic 1 head
Chickpeas (a variety of peas), soak 10-12 hours - 3/4 to 1 cup
Zira
Spice
Salt
Vegetable oil
Water (2 measures in relation to rice)

Pour oil into a saucepan and turn on baking mode for 40 minutes.
Consistently, as you cut, lay without interrupting the baking mode:
- onion,
-carrot,
-garlic,
- meat + pre-soaked chickpeas (pilaf peas, I bought a German pack called chickpeas),

Then cook everything together in baking mode until the end of the set time, stirring several times.

Then add rice with spices, washed and soaked in water,
boiling water 2: 1,
switch to pilaf mode and cook without opening the lid until turned off.

Alexandra, small refinements to make pilaf look more like
into Uzbek ...
First, the meat is fried, if possible until golden brown, salted, then cut into strips of carrots and onions are placed in half rings.
Fried until the onion is transparent, then a little water and chickpeas are added. Spices, cumin, red pepper, barberry are added.
This zirvak should boil a little and washed rice, previously mixed with zarchava (turmeric), is laid, gently on top, without stirring. We add water through a slotted spoon so as not to spray.
2 heads of garlic are peeled but not crushed and buried in rice. We close the cartoon and pilaf mode. When ready, take out the garlic, and turn the contents of the multi into a large lagan (dish) and on the table ... Put the garlic on top. Bon Appetit!

Only the day before yesterday I cooked a delicious chickpea soup with smoked pork rib and beef in a cartoon. The recipe is by eye, mainly based on Dundukov's "energy of chickpea soup". Mine devoured everything at once, praised it very much, but the cannonade was still the same in the evening ...

At the same time, I soaked a handful of chickpeas for planting, today I planted a couple of rows, - there will be a harvest in August, - I already wrote here somewhere that in our area (Kiev) the chickpeas have enough time to ripen, I successfully grew it here for myself several years ago, then there was no time for the vegetable garden. And now I have sown again ...

These are our fuzzy men! And Dunduk, he also cooked chickpea energy soup in mulvark? !!!

These are our fuzzy men! And Dunduk, he also cooked chickpea energy soup in mulvark? !!!

If you are about the recipe, then sorry, a little later, you need to bathe your granddaughter

And I also read that the protein in chickpeas (and in others is incomplete). That is, it is poorly absorbed by our body. And in order for it to become well digestible, either grain or animal protein must be added to it ...

1. Yeah, I’m about the recipe;
2. The granddaughter is more important;

Do Uzbeks eat pork?

Do Uzbeks eat pork?

They eat when Allah turns away ...

Throwing all prejudices away,
but that from God in secret,
the sage Joseph eats pork
and loudly praises this fish

[Capet]

But I don't eat pork ... Only lamb, rabbit, lamb and turkey ... and sometimes veal. So I propose to throw pork out of this topic. There, it seems, all the muck does not disappear during the cooking process.
Capet! You had a lamb rib! You have forgotten.
And my chickpeas have already doubled in four hours ...

[Khimichka]

Khimichka, if you read Dunduk only on PROSE, then look here:

🔗

Otherwise I'm at Cakes Between the dogs I’m trying to get out ... And then how to get out ... from the monitor ...

Do Uzbeks eat pork?

Pork is not eaten by Muslims, to whom I do not count myself, as well as Christians, Buddhists, Baptists and believers of other religions. But this is a separate topic ...

About the recipe ...

0. Soak 300 gram of chickpeas for 24 hours, changing the water after 6-8 hours. (IMHO, if the chickpea is not old, then 8 hours is quite enough for it to take in water).

Put the soaked chickpeas in a slow cooker, add water two fingers above the chickpea level. Add:
1. gram of 200-250 meat smoked finely cut ribs, beef, pork or lamb - whatever his religion allows. In principle, any smoked meats are possible - here the main thing is its taste and smell ...
2. 200-300 grams of beef, preferably lean. I put the beef scraps, with the veins left over from the non-greedy cutting of the shoulder blade on the shashlik.
3. Three medium carrots, cut into half rings.
4. Three cloves of garlic.
5. Three tablespoons of finely chopped celery.
6. One tablespoon of finely chopped ginger.
7. Two tablespoons of tomato sauce.

We put the cartoon in the "Stew" mode for 8-10 hours, a couple of hours before the end we straighten the dish with salt, add a bunch of fresh cilantro or parsley to taste.

Shl. Probably, it would be nice to add onion fried in butter, but at the time of cooking, oddly enough, I didn't have it ...

I also became interested in this topic, since we have also been eating chickpeas for several years. My mother has been living in Greece for 10 years and saw chickpeas for the first time and started cooking there. We don't sell it. I even knew the name only Greek, I met the word chickpea about a year ago. So the Greeks soak it with soda (a teaspoon per liter of water) for two hours and it becomes soft and cooks pretty quickly. At least the one that my mother brings from Greece. Judging by me and my family, chickpeas cause much less flatulence than beans and peas.
I cook as a side dish. I boil the chickpeas, and while cooking I make the sauce - in olive oil (you can also use another one) I fry the finely chopped onion, add more chopped tomatoes, stew, chop finely parsley, salt, pepper. Then I drain the chickpeas, add the sauce and let it boil for a couple of minutes. Everything you can eat

[Capet]

Capet! You had a lamb rib! You have forgotten.

A lamb rib, or rather a shoulder blade, was in February, and now I used pork. Yes, you know - I love this dirty beast, what can you do. But I will not mention more about her, as you asked ...

[Falafel - chickpea balls]

Hello to all fans of NUTA, led by Shpilka

I'll leave a couple of recipes for you here, let them be so that they don't get lost
Falafel - chickpea balls

vegetables with chickpeas and there is an attempt to make lepleby (this is something like dried chickpea nuts, so nibble ..)

Here in Turkey, chickpeas are a very common product. Basically, like dry beans, it is cooked in winter. Personally, I like chickpeas with meat (veal or lamb) the most. Maybe the chickpeas are softer here, I don't know, but I soak them just two hours before cooking in hot water.
To prepare chickpeas with meat, I first fry a couple of finely chopped onions right in the pressure cooker, add 200-250g of meat cut into small pieces and simmer all this until the water evaporates. Then I put coarsely chopped bell peppers, pre-soaked chickpeas (I drain the water) and fill it all with hot water (a couple of fingers above the level) and cook it all in a pressure cooker for about two hours. After this time, I open the lid and add very generously chopped tomatoes, salt and dry paprika. Then I cook for about 10-15 minutes with the lid open - I adjust the amount of liquid. The dish should come out like a very thick soup. I put the tomatoes at the end, as I read that acid does not allow foods to boil well.
Such chickpeas are usually served with rice and pickles.

In the late 80s, when in our country there was, to put it mildly, "little", and canned corn remained a delicacy somewhere in my childhood memory, I first found myself in Sweden. And in the supermarket in glass jars I saw her, the coveted corn, and even some kind - large, curvy, light (like milk ripeness). I bought several cans for joy. Well, and you can imagine our reaction when we tried "this corn" - of course, it turned out to be chickpeas, which Petersburg residents had not even heard of at that time.
And yesterday we were at the jubilee of a vice-rector of our institute, and there specially invited Uzbeks cooked a huge cauldron of pilaf with chickpeas right on the street. The food was extraordinary!

[Tahina.]

I tell you further. The falafel should be served with tahini sauce. And to make tahini sauce, you need to make the tahini itself. So today I did tahina.

Tahina.
Ingredients:
Sesame seeds + sesame oil (sesame = sesame seeds)

1. Chew sesame grains. If they are bitter, spit it out and throw it away. If not, spit it out, but don't throw out the rest. If the sesame is bitter, then the sauce will taste bitter. We don't need that.

2. Dry the sesame seeds. You need to dry until the moment when sesame changes color... Here I was mistaken, and began to dry it exactly until the moment when it changes color. Dried in the oven in the "Meringue" mode. That is, on a saaaam small fire.
At first it was like this:



But after 30-40 minutes it became like this:


At this stage, I already messed it up, but I didn't know about it yet. Therefore, she considered the color change not clear enough and held on for another forty minutes:



At this stage, the smell of fried seeds appeared. On this I decided to stop.

3. Grind. I chopped it in a blender. It was like this:



It became like this:



4. Now you need to mix with sesame oil. I understand that the consistency should be like Ostankino sour cream. I mixed it with a minimixer. And in the refrigerator it will become thicker. It was like this:



It became like this:



After that I decided to try it. The taste was clearly bitter. Considering that the sesame itself was not bitter, I went to reread about tahina, and ... I discovered that it was necessary to dry it before it changed color.

Conclusion. The very wording turn a couple of blocks before a traffic light that you can't see, for me is not very clear. How can you stop drying sesame before it changes color? And now I know for sure that it takes a maximum of 20 minutes to dry sesame seeds in the oven in the "Meringue" mode. Bitterness will come along with the golden color. So if the sesame is not bitter, and the tahina is bitter, it means that the sesame is overexposed.

[Cube]

Falafel - chickpea snack



Structure
250 g dry chickpeas
3 tbsp. l. cereals "bulgur" (wheat groats, you can take flour),
1 large onion
5 cloves of garlic
a bunch of parsley, a bunch of cilantro,(I have parsley and dried celery )
3 tbsp. l. ground cumin, 1 tbsp. l. ground coriander, (did not add)
1 tsp baking soda,
1 tsp salt,
0.25 tsp ground black pepper, 0.25 tsp. cayenne pepper,
1 tsp curry powder, (neither pepper nor curry added)
vegetable oil for deep fat.

Preparation

Soak the chickpeas for several hours. Then drain the water, rinse and chop it in a food processor along with onions, garlic and herbs. Add 3 tbsp of clean water, add bulgur, salt and pepper and leave until the wheat grits swell for 15-20 minutes. [i] (in fact, it was necessary to plump the wheat earlier, right into the water, where the chickpeas got wet ..) [/ i].

Stick balls with wet hands.
Heat oil vigorously in a saucepan, then reduce heat and fry the falafel until golden brown.
Pat dry on a paper towel so that the glass is oil.

Serve warm or cooled, preferably with a toothpick or fork for canapes in each ball. It is very tasty to soak in sauces: tkemali, ketchup, mayonnaise ... delicious with olives and vegetable salads.

I did half a serving - that's quite a lot.

Cube, oh what a pity that your recipe cannot be found through the search. I've seen several attempts to find recipes with chickpeas already, but ... the search refuses to search for such short words as chickpea and khash.This is probably why he has no reviews. When I was looking for recipes with chickpeas, I didn’t know the word falafel ... And to sort out chickpeas, chickpeas ... a little too ...

[Khimichka]

Khimichka, if you read Dunduk only on PROSE, then look here:

🔗

Otherwise I'm at Cakes Between the dogs I’m trying to get out ... And then how to get out ... from the monitor ...

Good evening! Happy Holidays! My Internet speed is like a snail's, so it only crawled today ... Yes, Tortyzhkin's dogs are a song. (y) About chickpeas. He grows well with us, however, now everyone has hit all sorts of exotic. In the 90s, when I was hungry, I often cooked it, not really bothering either with soaking or with the consequences of eating. Any meat, onions, carrots, sour cream, tomatoes and chickpeas. Then the husband somehow refused to eat. We need to try one of your recipes. And I read Dunduk in LiveJournal, as a cook, and in Prose. RU.

[Khimichka]

We need to try one of your recipes.

Khimichka! Oh, they made fun! I don't have my own recipes. I just don't know how to come up with recipes. I can monitor the information that is on the Internet, analyze, formulate the correct technological map, weed out incorrectness, errors, typos and visually issue it, confirming it with experimental data. What I'm doing. By a little.

[Ingredients:]

I made falafel! And it turned out delicious. Maybe some more errors, but I already liked it.

The classic falafel recipe is approximately the following (obtained by the method of exactly that approximation):
Ingredients:
Chickpeas - 250 grams
Bulgur - 3 tbsp. l.
Onion - 1 pc.
Garlic - 5 cloves
Parsley - 1 bunch
Coreander - 1 bunch
Zira (ground) - 3 tbsp. l.
Coreander (ground) - 1 tbsp. l.
Baking soda - 1 tsp
Salt - 1 tsp
Black pepper (ground) - ¼ tsp.
Cayenne pepper (ground) - ¼ tsp
Curry (ground) - 1 tsp
Cardamom - pinch

I took it like this:
Ingredients:
Chickpeas - 200 grams (just in Indian spices, it is in packages of 400 grams)
Bulgur - 3 tbsp. l. Wheat groats - 3 tbsp. l.
Onion - 1 pc.
Garlic - 5 cloves
Parsley - 1 bunch
Coreander - 1 bunch
Zira (ground) - 3 tbsp. l.
Coreander (ground) - 1 tbsp. l.
Baking soda - 1 tsp Baking powder - 1 tsp.
Salt - 1 tsp
Black pepper (ground) - ¼ tsp.
Cayenne pepper (ground) - ¼ tsp
Curry (ground) - 1 tsp
Cardamom - pinch Ginger - a pinch
Egg - 1 pc.

Bulgur - this is really wheat groats, but it has a different processing method and a special wheat variety, due to which it has a nutty flavor. I don't think she's in Moscow. There are other replacement options (wheat flour, semolina), but I decided to stay with wheat groats.
Fresh herbs... I just replaced it with dried one.
Egg. I saw a lot of recipes with an egg. Whether it is necessary or not is a philosophical question. Faster no than yes. But as I read one untested theory that the optimal chickpea dish is chickpeas + grains + animal protein. The egg just played the role of the protein.
Replacing baking soda with baking powder. I just didn't understand what soda would react with ... There is no vinegar, no lemon juice ...
And I just didn't have cardamom.

So.
1. Soaked the chickpeas for 48 hours and changed the water every 5-15 hours. Well, that's how it turned out.
2. Dried it in a vegetable dryer for about 20 minutes. This is only one tray.



3. Chopped the onion. It should have been smaller, but it just so happened.
4. Prepared all the ingredients. Although I checked everything, it seems to me that I still forgot the baking powder.


5. Grind the chickpeas. Then I added the rest of the ingredients here and mixed. The bow turned out to be large. After that I thought for a long time why it was impossible to put the rest of the ingredients in the same blender ...

6. Set to brew for half an hour.
7. Stuck balls.

8. Heated the butter in a skillet to 175-180 degrees (a slice of bread turns brown in 30 seconds) and put her balls there. Six didn't fit.


9. I held it for 5 minutes (although it was necessary 3-4) simply because they were not as rosy as in other pictures.
10. Put it on a plate with a bunch of napkins to drain off excess fat.

eleven. After taking out the balls, the oil temperature in the pan was about 125 degrees. Warmed up to 200 (a slice of bread turns brown in 12 seconds) and held for 4 minutes. The photo shows six more ruddy ones.
12. Here's what happened. At 200 degrees, the crust is harsh. And at 180 degrees - just right. Is it worth it to achieve more rosy ... This is someone like ...

I made falafel! And it turned out delicious. Maybe some more errors, but I already liked it.

...

Replacing baking soda with baking powder. I just didn't understand what soda would react with ... There is no vinegar, no lemon juice ...

Great !!


And about soda: I often cook dishes from legumes, in particular from chickpeas, and so they all have a natural, natural reaction - sour! And the water in which they are boiled strongly acidifies. So soda get up with something to react with

Good afternoon, please, share the proven recipes masha

[tigr]

And about soda: I often cook dishes from legumes, in particular from chickpeas, and so they all have a natural, natural reaction - sour! And the water in which they are boiled strongly acidifies. So soda get up with something to react with

But then the chickpeas must be sour? He doesn't seem to be sour ...

tigr I have nothing tested from mung bean. Maybe other forum users will respond ...

[tigr]

But then the chickpeas must be sour? He doesn't seem to be sour ...

Hairpin, conduct such an experiment (just for fun), you can throw a pinch of soda into the water where the chickpeas were boiled. I assure you, WILL WASH! - that is, the neutralization reaction will go
tigr try to cook soup, like a bean soup, but with a wave - just keep in mind, it cooks quickly, like lentils.

Hairpin, conduct such an experiment (just for fun), you can throw a pinch of soda into the water where the chickpeas were boiled. I assure you, WILL WASH!

Argument. Let's do it!

Girls, can I be a staff chemist on the forum?

When adding soda to boiling water, soda interacts with water (hydrolysis), as a result of which carbon dioxide is released, the result is WASHING! So do not flatter yourself about the acidity of the environment. And soda is most likely added to accelerate the denaturation of protein molecules (here it is ... well, let's say, the softening of chickpeas.

[himichka]

himichka in cold water it also hisses, you can just put a litmus paper there for fidelity, I think this will convince you as a chemist

On dyakh I read in the newspaper a healthy lifestyle that my eyes are VERY
it is useful to eat chickpea dishes, sprouted wheat and oat broth.

Can you tell us more about the eyes?

Hello. I read that the acid in legumes is formed after prolonged soaking in a warm place, that is, chickpeas or beans simply sour, and therefore they do not boil well afterwards. It was recommended to soak the legumes at a temperature of no more than 14 grams.
Let me express my thoughts about tahina too. Here, in Turkey, this is a very common product called TAHIN. In our house, it is never translated (now there is a curl with tahin in the kitchen).
So this is what I want to say; many Turks live in Moscow now, so is there really not a single Turkish store. In such a store, there must certainly be bulgur and tahin, so to suffer so much with sesame seeds

Girls, can I be a staff chemist on the forum?

Need to!!!

And I can be a full-time heating engineer ...

And soda is most likely added to accelerate the denaturation of protein molecules (here it is ... well, let's say, the softening of chickpeas.

This is when soaking. When soaking, I did not add. But when folding the falafel balls, add either soda or baking powder. Well, a complete parallel with cupcakes !!!

many Turks live in Moscow now, so is there really not a single Turkish store. In such a store, there must certainly be bulgur and tahin, so to suffer so much with sesame seeds

Bulgur is not even found in Indian Spices, not to mention the Koptev market.

But about the tahini ... Well, I remade it. Sesame dried for 20 minutes in the meringue mode in the oven. He started to taste bitter anyway. Conclusion.Nafig dry it at all. Grind, mixed with sesame oil. Total and business.

You can consider the option of drying sesame in an electric dryer for vegetables ... But ... Something I don't like this option.

[Falafel]

Since my husband loves hummus paste and falafel, I cook these dishes quite often. I use chickpeas from cans. In Berlin, there are Turkish shops on every corner, so you can buy tahini. Only the banks are very big. I do without tahini. I lightly dry the sesame seeds in a dry frying pan, and then grind them in a coffee grinder. Whether it is bitter or not bitter is unknown to me. The main thing is that the result is delicious!
Here are my recipes. They differ from those listed on the forum only in nuances, but still ...

Falafel

Soak 1 can of chickpeas (weight without liquid 480 g) or 0.5 kg of hommus in cold water overnight, then drain. Pass it through a blender along with
- 1 onion,
- 2-3 cloves of garlic,
- 3rd table. tablespoons of semolina soaked in milk.
- 0.5 cups of celery or parsley, or dry parsley
salt, pepper to taste

grind in a coffee grinder:
- 1 tsp cumin (cumin),
- 1 tsp. dried Reikhan,
- 1 tsp. coriander.
Mix everything well. It is even better to use a blender again - the finer and more uniform the minced meat, the tastier the falafil. If the minced meat is thin, add a little (about 1 dessert spoon) flour.
At the last moment, add 1 tsp. baking powder.
Form cutlets with a diameter of 5 cm (I, of course, made too large) and fry in hot oil. Salted vegetables, tahini sauce, or tahini yogurt sauce are great for falafil. We ate with sour cream with herbs and garlic.
This is how my chickpea cutlets looked the first time.

Now I shape the minced meat into meatballs and fry them in the deep fryer. It seems to me that it turns out not so bold. I put the finished balls on a paper towel so that the glass is oil.

This is how I cook

Hummus

My ears just buzzed with this dish. And they hummed in two languages ​​- Russian and German. I had to sit for an hour on the internet and deduce a certain arithmetic mean of all the recipes. The Arabs do it without spices, only with sesame seeds and garlic. Spices are added in Israel. Have tried both. I liked the Arabic version more - no spices.
It turned out that it was not for nothing that they advertised this dish to me! Delicious!!!!

1 large can of chickpeas (480g dry weight)
1 tablespoon sesame seeds
2 cloves of garlic
1 tablespoon lemon juice
5 tablespoons olive oil
0.5 teaspoon coriander (optional)
0.5 teaspoon cumin (optional)
0.5 teaspoon cumin (optional)
chilled boiled water (about 100 ml)
salt and pepper to taste

Lightly fry the sesame seeds in a dry frying pan. Throw the chickpeas in a colander, drain the liquid, rinse. Grind the sesame seeds in a coffee grinder. Add ground sesame seeds, ground spices to the chickpeas (grind all together in a coffee grinder), add the rest of the ingredients and grind with a blender. Add water so that the mass resembles thick sour cream in consistency. Season to taste with salt and pepper, spread on a plate, sprinkle with paprika powder, pour olive oil on top (not from the total quantity, additionally).
There is, "smearing" with fresh white bread.

[Sternochka,]

Sternochka,

Yesterday in the store in the culinary department I spied - rolls of fried eggplant sliced ​​along the length, stuffed with hummus mixed with a small amount of walnuts. And slightly sprinkled with walnut crumbs on top. Similar to a Georgian dish, but less high in calories. And I'm sure delicious

Oh, Sеrn, really, I also did not like cutlets. Falafel, it is fat-fried, but the cutlets are really nothing.

[Alexanderchka]

Alexanderchka, thanks for the idea! I grab it!

I will bake the eggplants in the oven (it will not be so greasy), and sprinkle with sesame seeds.

Gypsy, I did not enter. You also need to fry the cutlets ?!

Oh, my fried and yours are two big differences; for me they are steamed-boiled. I don't cook anything in fat / deep-fat /

[Sternochka,]

Sternochka, eggplants can still be grilled or in a grill pan, fry without oil at all, or lightly grease with a brush.

Gypsy, I remember for dietary purposes to Lose weight. ru were advised to cook falafel in the microwave without fat - maybe the idea will interest you. I don't have a microwave at home, only at work, it's not easy to bother with cooking

Alexandra, thanks for the idea. Only I don't cook in the microwave, this thing seems to be not useful. Although for some reason we bought the most sophisticated one in due time and for many years we have been using it only for heating, rarely with a grill.

Yes, the cutlets seem very tasty to me, I mixed everything you love in them and baked them, then eat with what you want

[Gypsy]

Gypsy, I at one time invented a sufficient number of dietary recipes with chickpeas, if suddenly something interests me - here, there are many mine and not mine good ones.
Pancakes and pancakes and pizza and muffins - not to mention falafel, hummus and more traditional dishes. Homemade cheese stuffed with chickpea grains, for example I had such a recipe

I don't cook in the microwave either

🔗

[Kubbeh]

I liked this recipe in appearance, there is even a video of cooking:

Kubbeh

🔗

I will try, we have just such a Fair that went on sale

[wave]

I cooked soup today with wave, with this:
🔗

Recipe - based Mashhurdy ( 🔗)

Made in clay saucepan for 3.3 liters:

1.
She threw 100 ml of mung into boiling water; it does not need preliminary soaking with water.

2.
At the same time, I fried meat in small pieces, at the end seasoned with crushed mustard grains

3.
After 15 minutes, she added to masha:
- meat
- 50 grams of glutinous round rice
- a pinch of black wild rice.

4.
25 minutes after that:
- potatoes (grated benrer on the smallest, long and thin sticks),
- frying,
- spices (ground celery and parsley roots, fenugreek)

5.
As it boiled, I poured in 100-150 ml of homemade tomato thick juice.

6.
At the very end - a pinch of dried basil and a little paprika.

Without tomato juice, it tastes like pea soup, so tomato juice is not for everybody.
________________________ ______________
The soup turned out to be thick, rich, I liked it

[mung]

I cooked with peas today mung parboiled rice with wild, saffron and curry, very tasty, together they sound very good

[julifera]

julifera what an interesting application of Masha! I really love soup with waving, but I haven't tried it yet.

[julifera]

julifera what an interesting application of Masha! I really love soup with waving, but I haven't tried it yet.

Yes, it's interesting, but I did it a couple of times and came to the conclusion that before using it, you need to pour it with thick tomato sauce with spices, otherwise it tastes quite boring, even with curry, well, it gives off peas, that's the whole feature.

Perhaps it would be tastier with meat, but I originally planned a dish without meat, light but satisfying.

Today I cooked the sauce in grape oil (you can add a little bright olive oil):

- fried the garlic in large cloves,
- added a couple of spoons of frying (onions with carrots),
- thick tomato juice,
- a spoonful of paprika,
- chili a little, so as not too hot,
- a little black too,
- a pinch of basil,
- two or three twists from the mill - cardamom + cinnamon + cloves,
- a little flour to thicken
- 1 tsp. Sahara
- salt

And she poured this sauce over the cooked rice with wave before serving - wow, the dish started to play!