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Location: East of Seattle since 1992, 615' Elevation, Zone 8b - originally from SF Bay Area
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I use them in my favorite fish meal, but it requires salt cod, hard to find in some places. I buy it online from a deli in New York. It's a Portuguese dish that we had when I was growing up in the San Francisco Bay Area.
Soak the salt Cod for 2-3 days changing the water 2 times a day, to rehydrate and reduce the salt content.
Peel, cut up and boil a 4-5 potatoes.
At the same time Bake in the over or better yet grill on the BBQ until done, as you would fresh Cod.
When cool enough to handle, using your hands break apart the Cod into small pieces.
In a large bowl, Mix the Cod, Potatoes, about 1/2 can of Garbanzos, some chopped parsley, and chopped onion
Add about two Tablespoons each of red wine vinegar and olive oil, sprinkle with pepper, and mix gently.
I have also done the air fryer crunchy thing, in fact with the other half of the can.
I was given a case of them. I know I can make hummus, but I’m kind of over it for awhile. The only other thing I have used them for is an addition on a tossed green salad.
Blend one can and add some olive oil and some stock to make a sauce. Cook some pasta, mix with sauce and add another drained can of chickpeas. Top with grated cheese.
Not cooked, though. You can't make falafel using canned beans unless you want a pan full of mush.
The OP beat me to it! I was going to say hummus or a salad topping. I love them too.
I sometimes make chickpea patties, & season them like falafel, they are not mushy. I add some bulger to give a better texture. I use one bunch of cilantro in them too. I think I posted the recipe on CD a few years ago, or maybe I didn't.
Like heavymind above, I was inspired to try this recipe as well....It was terrific! I did substitute baby spinach for the kale though. I will definitely be making it again. Very hearty and only has 350 calories per serving, plus it's vegetarian, vegan and gluten free.
I'm attempting to attach a picture of the finished product.
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