OK, you don’t. But how does one?
Background. 16 year old grandchild out for the summer. Recently declared as vegetarian. Part of the summer with us is that granny can teach her a bit of cooking. Grandpa is thinking the science bit. Forget recipes for a moment, think about basics. So, a soup is a stock, a flavour, a thickener. A galette is mash potato, some veggies, that’s it. Falafel is a galette but not with potatoes. Chickpeas (or garbanzo beans, and what the hell are they?) is the mush, add tahini, add veggies if you like. So, end up with something vaguely solid that can then be grilled, fried, deep fried, baked, whatever.
And you can do this with pretty much any flour or mix. Chickpea, maybe lentil, certainly potato, bean apparently, no doubt maize, millet, quinua and so on.
Need a stodge, turn it into a paste, add stuff, form into shapes then cook. See, that’s science.
OK. So, now. To make falafel, Do you start with chickpeas? Or is chickpea flour a thing? Beans or bean flour? If the pea/bean, with dried? Or with stuff in water that you drain? That is, blend dried chickpeas into flour? Or drain and mush those in water?
The basic idea – stodge mush with bits added, we’ve ot. It’s how to make the stodge. Oh, and are those potato flakes a good starting point? Or better to mash tatties?