The Amazing Chickpea

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.

About M.D. Creekmore

M.D. Creekmore is the owner and editor of He is the author of four prepper related books and is regarded as one of the nations top survival and emergency preparedness experts. Read more about him here.


  1. Here’s a couple more uses for chickpeas

    Chick Pea Hummus

    15 ounce can chickpeas, drained*
    1/4 cup fresh parsley
    3 tablespoons tahini (sesame seed paste)
    2 to 3 tablespoons lemon juice
    1 clove garlic, peeled
    1/2 cup tap water
    1/4 teaspoon salt (optional)

    Drain and rinse the chick peas, to remove any flavor leftover from the can. I do this by putting the chickpeas in a colander and running cool tap water over them for a few moments. Next get out a blender or food processor. Put everything into the machine. Whirl it around until the contents are smooth. You may need to stop the machine and push the food stuck on the sides down into the blades. Then put the lid back on and process some more, until the mixture is as smooth or chunky as you like. A blender needs the full 1/2 cup of tap water for processing. A food processor needs less tap water. I used to prefer this recipe prepared in a food processor, but now, I almost always make it in the blender. This can be used as a sandwich spread, a dip for crackers, or vegetables, or just eaten plain from a spoon. Some folks put it on pasta, but I have never done that.

    * As a cheaper alternative, get dried chickpeas and cook them the night before.
    **I never stop at one clove garlic. I’m in the “never enough garlic crowd”. It’s a small crowd and nobody likes our breath but the mosquitoes don’t bite us.

    Chickpea chili casserole

    I’ve only found two good uses for canned chili, frito pie and this casserole.

    1 can chickpeas, drained and rinsed (or 2 cups cooked dry chickpeas drained and rinsed)
    1 can chili (no beans and I only use Wolf brand.)
    1 small can chopped New Mexico Green chile

    Grated cheddar to top.

    Mix all the above except cheddar in a casserole dish and bake at 350 until hot and bubbly. Top with grated cheddar, however much you like. I tend to go overboard with the cheddar. Return to oven until cheese is melted.

  2. ConnecticutYankeeinGeorgia says:

    Here’s another chickpea recipe that’s cheap to make and serves a lot of people:

    Pasta e Fagioli:

    1-2 cans of whole peeled tomatoes (I use cento brand)
    2-3 cloves of garlic
    2-3 cans of tomato sauce
    1/2 -1 can of tomato paste (if sauce needs thickening)
    Olive oil
    2-3 cans of chickpeas (ceci)
    Fresh ITALIAN (not curly) parsley – Dried basil will do if you don’t have any
    Garlic powder
    Black pepper

    Get a big soup/stew pot. Dice your garlic cloves and saute them in olive oil until you get a nice aroma. Add your can/cans (depending on how much you want to make) of peeled tomatoes into the pot. Lower the heat and let the tomatoes break down for about 20-30min. Add your spices, garlic powder, black pepper, salt and let simmer for another 10-15 min. Then add your cans of tomato sauce. Add more spices to taste as well as your chopped parsley. Let simmer for another 30 minutes to let the acidity of the tomatoes cook out. Then add your chickpeas. If after adding the chickpeas the contents get too watery you can add some tomato paste to thicken it. (Probably drain 1 can of chickpeas and drain 1/2 of the other can). In another pot boil some elbow pasta. Cook enough to suit your needs. Once the pasta is cooked drizzle with olive oli and put it in a bowl. Ladle in your tomato based chickpea “soup” over the pasta. Mix up and enjoy!

  3. I love chickpeas and make my own hummus. While hummus can be high fat, I would have to say that the chickpeas themselves aren’t really high in fat. One cup of chickpeas has 2.7g of fat. The great part is that they have 10.6g of fiber which is almost half the daily recommendation.

  4. Encourager says:

    Thanks for all the recipes! I love chickpeas, especially on a salad. They are very high in fiber and good for you. I did not know you should not store dried chickpeas for no longer than two years. I better check my bins. Thanks Pack!

  5. How about sprouting chickpeas?\
    These and other sproutables will keep for years (decades perhaps) and they are cheap and compact foods

    I made few really simple sprouters out of 2 plastic stackable cups and a lid from a jar of instant coffee. You get more than enough sprouts in one set up in 3 days to double the volume of a can of progresso soup. So with 3 you can have a batch of sprouts every day. I have made sprouts from several beans / seeds such as lentils (10 years+ old) mung beans, black eyed peas, garbanzo beans etc (I don’t like pinto beans and they do not sprout as well as some other beans):

    You get more than enough sprouts in one set up in 3 days to double the volume of a can of progresso soup. So with 3 you can have a batch of sprouts every day. This is probably one of the most important things a prepper can do to make sure they have enough food. Buy lots of sprout able beans and seeds and have a way to sprout them. Dehydrated foods become bigger when you re-hydrate but there is a limit. After that limit is hit you are just watering down dehydrated food, With sprouts, they are re-hydrated to the limit in about 12 hours. After that they grow. So you potentially get a lot more food with sprouts than with other dehydrated foods. A few cubic feet of mung beans and lentils is a massive amount of food.


    • Lux,
      There is a simple setup for sprouts consisting of a mason jar, a canning ring (not the lid, and a piece of plastic screen material. You place the seeds in the jar, cover the top with the screen, and screw on the ring. You can now soak and rinse the seeds/sprouts without removing them from the jar until they’re ready to use.
      Nearly any seed (like wheat) will work, but some are probably better than others as far as flavor.

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