FALAFEL 2 WAYS : CLASSIC AND BAKED
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If you know much about me, you may be acquainted with the fact that I fear frying. However, I love falafel. One of the NY restaurants I miss most is a hole-in-the-wall Mediterranean/pizza place. I'd order a falafel at the counter then watch them scoop up the chickpea paste and plop it into the fryer. Then they'd stuff the falafel into a pita with salad, tahini and hot sauce once they were deep brown and crisp. It was a mess and I'd devour it so fast because, ahem, I wanted to minimize the amount of tahini sauce on my clothing.
So dinner last night fell short of my falafel dreams, being only vaguely crunchy and not messy at all. But the falafel mixture had good flavor and might be worth a second go. More oil, a hotter oven or even thicker patties may produce a satisfying falafel.
I modified [link href="http://justbaking.net/2009/02/23/1016/" link_updater_label="external" target="_blank"]this recipe
You know, I've never used a falafel mix; the recipe below uses one to streamline prep and allow more time for the accompanying goodies. There's also a non-vegetarian (?!) falafel recipe below. I'm game to try it.
Video: Baked Falafel Recipe
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