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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]OP here
I forgot about this post!

My son loves falafel and in mid-Jan picked up a grinder attachment. I had used an old food processor I had but the plastic parts that fit together to turn had gotten brittle and cracking so I had gone to a cone colander and wooden thing (no idea what it is called) to mash the garbanzos. So it was quick work to make the falafel dough.

I hadn't made bread for years but decided to go for it when I was out of bread and craving a sandwich out of rotisserie chicken. I did hand knead it for a few minutes after the mixer and hand kneaded the second rise. Made third batch of bread yesterday. NOw maybe I can afford a dozen eggs!

Plus, it feels like way less of a Project and way less cleanup.

I'm pondering modifications so I can keep it on the counter. It's a tight ship so will take some thought. There are no excess utensils, pots, pans, etc. There are two shelves above the sink which are non-utilitarian and display things that please me and belong in a kitchen. Is there such a thing as a Murphy oven/range? Or fridge?[/quote]

I've never made falafel but my family loves it. Do you have a good recipe?[/quote]

My first try used canned beans and I found an online recipe using those. https://www.thespruceeats.com/quick-and-easy-falafel-recipe-2355861

There's a Mediterranean Dish recipe here: https://www.themediterraneandish.com/how-to-make-falafel/

I don't use the baking soda though.

I no longer follow recipes exactly. I just use parsley instead of dill or cilantro, since it's cheap and I often buy it (keep meaning to grow herbs. . . ). I put in more parsley than recipes usually advise. It seems to add a peppery taste and I figure lots of vitamins. I use whole wheat flour for binding and like to let it sit overnight to maximize binding. I've had the experience of deep frying falafel and watch them slowly vanish into the oil, so I will test a tiny ball before I cook. I tried baked but they came out drier than I liked and honestly the deep frying makes them taste more substantial. I like a little cayenne as well.

Oil should be 350-370 degrees and enough so it comes up at least halfway on the balls. I flatten the balls a bit.

First time I made them I sprang them on my son without telling him what they were. He was immediately addicted and was amazed they didn't contain any meat.[/quote]

Thank you![/quote]

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