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MkI felafels: made without formal recipe, guesswork, juice blender. Barely edible.
From Cooking

MkII felafels: made with recipe, prior experience of what not to do, food processor. Delicious!
From Cooking


Slightly soft in the middle, though cooked through. I'll probably experiment more with the oil temperature, and base moisture level next time I'm making some.

The mix for these was a bit too moist when I first made it, but drying on paper towels in a colander with a plate over the top seemed to do the trick quite nicely. In here we have:
  • A couple of handfuls of chickpeas (soaked and blended)
  • 7 slices of white bread (de-crusted, soaked, drained, crumbled)
  • Parsley (a whole bunch; frozen first and crumbled in)
  • 1 Tsp za'atar, 2 tsp sumac, 1 tsp paprika, a few dashes of cumin, a little salt to taste
  • a third of a teaspoon of minced garlic
  • The juice of a lemon

    I think in my next batch (MkIII? MkII Block I?) I may forego the parsley (though I do like parsley), add more paprika and try to make red felafels. And maybe crumb the outside a bit more, just to see.
  • Date: 2009-02-03 11:20 am (UTC)
    From: [identity profile] saucy-chef.livejournal.com
    Try smoked paprika, it's delicious. Felafel is also lovely with lime juice instead of lemon.

    Are you deep frying or shallow frying? I've found that shallow works well, or panfrying and finishing in the oven is best.

    Date: 2009-02-03 11:05 pm (UTC)
    From: [identity profile] amphigori.livejournal.com
    Smoked paprika can be found in any supermarket that has a decent spice range. And it is delicious.

    And now I want falafel sooooo baddddd!

    Date: 2009-02-03 03:22 pm (UTC)
    From: [identity profile] agonybliss.livejournal.com
    Your post just made me hungry :)

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