Warning: You are not logged in. Your IP address will be publicly visible if you make any edits. If you log in or create an account, your edits will be attributed to your username, along with other benefits.
The edit can be undone.
Please check the comparison below to verify that this is what you want to do, and then publish the changes below to finish undoing the edit.
Latest revision |
Your text |
Line 1: |
Line 1: |
| * It's really hard to make. When I tried deep-frying 3 falafel balls, 1 of them mysteriously disappeared. The oil got really black after a while, indicating the missing ball has disintegrated into bits and pieces.
| | I've never tried making feaafll before. I do know what it's like to try an experiment with a new food and have it not be what you had hoped. *hug* Maybe Bill O'Reilly can find a use for your experiment? |
| | |
| So, let's just go to Rami's.
| |
| | |
| | |
| [[File:Falafel.jpg|300px|thumb|right| Or you can try this]]
| |
| | |
| == Ingredients ==
| |
| | |
| * 1 cup chickpeas
| |
| * 2 cloves garlic
| |
| * 1 onion
| |
| * parsley
| |
| * cilantro
| |
| * 1/4 tsp coriander
| |
| * 1/4 tsp cumin
| |
| * salt and pepper
| |
| * 2 tsp flour
| |
| | |
| == Preparation ==
| |
| | |
| # Soak chickpeas in water for overnight.
| |
| # Boil chickpeas for 30 minutes. Drain the water.
| |
| # Mash chickpeas and mix with all the other ingredients.
| |
| # Make falafel balls. Flatten and cover in flour (extra) well.
| |
| # Deep-fry. Make sure that they don't fall apart.
| |
| # Serve in pita-bread with cabbage, tomatoes, yogurt, tahini sauce, and fruit and vegetable sauce.
| |