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Joined: Mar 2000
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OP
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'Member I said there was a market attached to that Iraqi restaurant? We bought a box of falafel mix, "a Lebanon Valley prod." To make it, we are to:
1--Add water same volume of FALAFEL powder and mix well, keep it about 120 minutes.
2--Make it balls by dipping the hand with water.
3--Fry the balls into cooking oil only, (very high temperature) balls must be completely covered by cooking oil.
4--Serve the FALAFEL with fresh vegetables and tahina sauce. NOTE: Please add onion and Garlic as request order.
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Joined: Jan 2001
Posts: 13,858
Carpal Tunnel
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Carpal Tunnel
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Falafel, by the way, is ground spiced chickpeas and fava beans shaped into balls and fried.
You can get it at Greek restaurants, and it is REALLY GOOD!
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Joined: Oct 2000
Posts: 5,400
Carpal Tunnel
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Carpal Tunnel
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its one of my favorite lunches, 3 or 4 falafal balls, lightly crushed, in a whole wheat pita (pocket bread, with shreaded lettuce and chopped tomato, garnishes with "white sause" a mixture of lemon juice and tahani (seseme paste--think of peanut butter made from crushed sememe seeds) -- $2.75! bought from a ny city falafal guy, a street vender.
some times i go all out and get the rice, salad and falafal platter, with a hot pita bread on the side, for $4.25. What a lunch.
the falafal guys use a ice cream type scoop to make the falafal balls, and they are done when they are a deep golden brown. lots of stores carry tahini, and you can use the tahini to make humas, too.
take a 1 16 ounce can of chick peas, drained, dump in food processor, with some fresh parsley, and 1 to 3 cloves of garlic (to taste) puree, and then add tahini paste, lemon juice, black pepper, and puree till smooth (how much tahini paste? any where from 1/4 cup to 1/12 cup) you can do it in a blender, (just do half at a time) serve in a dish, and scoop up with pita bread (as a meal or as an 1st course)
tahini paste, like peanut butter is high fat, (good fat, but still high) more make a creamier milder dish, less, a slightly drier, lower calorie, beanier spread.
(yes, that was a recipe, an no, i have no shame, and i don't care!)
what is so interesting is how different falafal taste from humas, and yet they have are both mostly chickpeas. (with garlic, parsley and tahini, (on incorporated, one as a garnish))
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Joined: Apr 2002
Posts: 475
addict
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addict
Joined: Apr 2002
Posts: 475 |
 I see you buy the same brand of falafel mix as I do.
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Joined: Aug 2001
Posts: 10,851 Likes: 2
Carpal Tunnel
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Carpal Tunnel
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I tried it once, but decided not to get any more after it made me falafel.
(apologies to ted)
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Joined: Mar 2000
Posts: 11,613
Carpal Tunnel
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OP
Carpal Tunnel
Joined: Mar 2000
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Dody, if you were talking to me--it's pretty good, isn't it? My huggy fixed it, while I ran an errand. He said that once he started using the melon-baller, it was...er...a piece of cake, so to speak.  Now--Consuelo, obviously you lived long enough to make this post, so I am guessing that the sumac powder listed in your fatoosh recipe must not be the only sumac I know of, which is poison. In the restaurant, another customer asked what spice had been used in whatever she was eating, and I thought the guy said sumac; but I couldn't believe I'd heard correctly.
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Joined: Mar 2000
Posts: 11,613
Carpal Tunnel
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Carpal Tunnel
Joined: Mar 2000
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Thanks, Faldage--maybe I'll try some. It sure is widespread over there, isn't it? Your article had an intriguing link: "Aussie jellyfish suppers now sought in Asia". 
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Joined: Jan 2001
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You mean I could have eaten the one that got me! I like my revenge served deep fried.
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