Another delicious and nutritious recipe
with chickpeas (garbanzos) from the huge batch I cooked the other day.
Personal notes:
1)
I pre-cooked cooked my
garbanzos, though. Last time I tried a falafel recipe it was awfully bitter. After
some research online, I got some info that when you bake them (instead of
frying), it's usually better to pre-cook the peas in order to avoid bitterness.
2)
I was also scared about the
amount of cumin and coriander powders, didn’t want them to be too overwhelming,
so used a bit less: 1 tsp of each, instead of 1 TBS.
3)
Baked them: 200ºC for 30 minutes
(flipping them halfway).
From Feasting at Home
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