Recipe submitted by Penny Pincher
Chickpeas are rich in fat, which while dieting ladies may pooh-pooh the fat, you will appreciate it if you adopt a more active lifestyle and need calories. You can soak or sprout them and eat them raw. So you don’t need any fuel to enjoy your chickpeas, if it came to that. You can also boil them. Dried chickpeas, however, last about 2 years, and after that they will be crunchy no matter how long you boil them, unless you use a pressure cooker. So in your food storage, if you store dried chickpeas, eat and rotate them. You can also plant them to grow more.
Here is a recipe for Easy Falafel.
This recipe only involves frying for heat, but it is best if you have a food processor because grinding chickpeas is a chore otherwise.
Soak half a cup of dried chickpeas at least 8 hours in about 2 cups of water. You can test the chickpeas by trying to eat one, if it’s hard in the middle then it needs longer to soak. If it soaks up all the water while it’s soaking, add more.
After 8 hours, pour out most of the water. Leave about half a cup or so in with the chickpeas.
Put this in a food processor. Also put:
2 Tbsp whole wheat flour (helps bind it together – you could also use chickpea flour or just leave it out)
Cumin, cilantro or coriander, salt and white or black pepper to taste. The most important spice here is the cumin. That is the one that will make it taste like the restaurant’s falafel.
Optional: A handful of wheat berries that you soaked 2 hours. Not really necessary but might add texture. Also could add some sesame seeds.
Grind it up good so it’s about the same texture as wet cement. It will be a little bit grainy, that’s good. Don’t make it like peanut butter. You may need to add water or scrape the sides of the food processor to get it all to grind.
Get a frying pan going on medium high heat and add olive oil. You’re not going to deep fry, but put more oil than you would for pancakes.
Slop the batter in, about pancake size patties. Fry until it’s golden brown on both sides and cooked in the middle.
You can also form balls and deep fry this stuff, but I found it falls apart too much. But as you fry it it will stick together, so the patty method is preferred. Also it uses up less oil.
This is good as a veggie burger, or you can serve it with tahini (sesame paste), or yogurt as a condiment. It’s also good broken up into pieces and tossed into a salad.
Also if you are adventurous, try sprinkling zatter greens or sumac powder on them. Zatter greens is a mix of thyme (or maybe another similar tasting herb called ajwan?), sesame seeds, salt, and maybe some sumac leaves. Sumac powder is powdered sumac berries and tastes a little bit tart. You can get them both at a middle eastern grocery.
Yum Yum! This will make enough for 1 or 2 people, depending on how hungry you are.
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