falafel
I've been making delicious falafel in the crockpot, but that feels like cheating (plus, it contains egg), so I decided to attempt real falafel.
Did I have my work cut out for me! The mixture turned out too watery to hold its shape, so I had to wing it...
I added extra flour, breadcrumbs, and smashed chickpeas until it thickened enough to be formed into patties. To make sure it would hold its shape, I kept it in the freezer while preheating the deep fryer.
The result, though a little too mushy, was flavorful, and scrumptious to look at...
I served it in homemade whole wheat flatbreads with tzatziki sauce, lettuce, and tomato.
This is not over, I will master falafel!
3 comments:
Well it definitely looks delicious! I have given up on homemade falafel myself, since the work to payoff ratio has been pretty bad, in my experience. I might reconsider if I had a deep fryer, since deep frying makes everything taste 100% better.
On a related note, I made this recipe for whole wheat pita bread tonight and it was so easy and turned out perfectly (I used only regular whole wheat flour). I am going to try your flatbread recipe soon also. Thanks for sharing. :)
Yeah, the payoff ratio isn't great, but I could bankrupt myself with this falafel habit! I'm a junkie!!! The crockpot one is pretty easy, but I'm not a fan of the egg.
That pita bread recipe looks awesome. I tried a new flatbread recipe last night that I like much better than the one I posted. It uses half whole wheat flour and half unbleached flour, and only 3 T of canola oil.
The stores here sell Ceders falafel mix for $2 and it tastes just as good as the stuff it takes me an hour to make. Some stuff I am not meant to make from scratch!
So the flatbread recipe you like better just uses less oil? Is everything else the same?
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