Dried Chickpeas (storage)

Cooking Discussions Cooking, Cookbooks, Ingredients
1

I have two, sealed, 1 pound bags of dried chickpeas which have been stored in a bottom drawer of my kitchen, with a “best used by” date of April/2021. I usually soak these pups overnight, and make falafel out of them with onion, garlic, parsley, cilantro, and some dry spices.

The only thing I see that “may” be wrong with them is that they “might” be smaller than I remember (but that is a big “might”).

Is there any reason I need to worry about using these?

2

No.

Only thing is that you’ll need to soak longer, and cook longer if using as beans. And maybe a pinch of baking soda to speed up and/or tenderize. Try a small batch and see what adjustments are necessary.

For falafel, just the soaking, but a pinch of baking soda couldn’t hurt.

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