Falafel

On Tue, 1 Mar 2011 10:52:01 -0800 (PST), spamtrap1888
wrote:


I wonder if they carry all that grease needed for frying falafel too
or if it was city food. I have a masher from Italy that might just be
the ticket for NB. Maybe I should send it to him.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Tue, 1 Mar 2011 18:28:13 +0000 (UTC), [email protected] (Steve
Pope) wrote:


Kewl. I thought the one boxed mix I tried was fine, so I'm no falafel
fanatic. I get falafel sandwiches from a place that's supposed to
have fantastic falafels, but to be honest - there is very little
difference between theirs and boxed to me. I hate frying, so I like
theirs better because I don't have to fry the falafel myself.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
sf wrote:


Starting from the boxed mix, you can bake falafel balls. I do it
on silicone "parchment" paper otherwise they stick. Not
the same as fried but dead easy.


Steve
 
sf wrote:




I haven't ventured to make piroshki at all. But I do love piroshki.
My biggest interval of weight gain ever was when I was regularly buying
boxes of frozen piroshki from Grocery Outlet.

Steve
 
Michael Siemon wrote:




Yes, I've always wondered if some historical versions of falafel
had green favas, and the parsley is a substitute to get a green
color.

The Egyptian frozen stuff, which is green, just lists "Contains: Fava" as
ingredient. No other ingredients mentioned.


Steve
 
Steve Pope wrote:


Having had falafel in Israel countless times, I've yet to have it here
and find it even half as good - that goes for restaurants, mixes, you
name it - just not the same.

That said, do you have a link to the frozen falafel from Egypt? I'd
give that a try.

-S-
 
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