Falafel

Page 12

| Course Type: Main Courses

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This is, as the article title claims, indeed a "Really Good Falafel". It is made with all the usual ingredients - soaked chickpeas, parsley, cilantro, garlic and spices. This recipe however calls for a flour paste that you whip up in the microwave which help the ingredients come together and form a cohesive dough that will stay moist and not fall apart as soon as it hits the oil. I have never used this method nor do I usually add flour to my falafel, but have rarely had any trouble. But I wanted to experiment with this extra step so I followed instructions, made my paste and was rewarded with a moist falafel that didn't come unglued during frying. This recipe is a keeper in that I love the generous amount of herbs (I like mine practically green!) and spices. It's crisp on the outside with a moist center and the remainder of the dough was just as terrific after a night in the fridge. I'm not sure how much of this can be attributed to the flour/water mixture or if it is worth the extra step but it certainly was a really good falafel.

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