tag:blogger.com,1999:blog-21050809.post7528173673986766443..comments2024-03-05T08:38:23.758+00:00Comments on feast with bron: DisasterUnknownhttp://www.blogger.com/profile/16614478490602424628noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-21050809.post-85790462654764869012008-04-23T09:29:00.000+00:002008-04-23T09:29:00.000+00:00Anna - I'd start out trying falafels from a turkis...Anna - I'd start out trying falafels from a turkish/lebanese place to begin with because they really are great. That way you'll know the true pleasure of eating them.<BR/><BR/>When I've got over my disappointment of this disaster I 'll try again with tui's recipe. Watch this space!bronhttps://www.blogger.com/profile/09857317621097054742noreply@blogger.comtag:blogger.com,1999:blog-21050809.post-2785333986399152702008-04-22T16:50:00.000+00:002008-04-22T16:50:00.000+00:00Hi,I came here via Violets' pantry.You have a lovl...Hi,<BR/>I came here via Violets' pantry.<BR/><BR/>You have a lovley blog - shame about the falafel. I've never tried them before, but would love to.<BR/><BR/>AnnaAnna's kitchen tablehttps://www.blogger.com/profile/05346265448350378923noreply@blogger.comtag:blogger.com,1999:blog-21050809.post-12754221061093265162008-04-22T11:27:00.000+00:002008-04-22T11:27:00.000+00:00tui - thank you for this. It is different to the o...tui - thank you for this. It is different to the one I attempted and it makes me think I shall have another try. Cheers!bronhttps://www.blogger.com/profile/09857317621097054742noreply@blogger.comtag:blogger.com,1999:blog-21050809.post-46936978165218851382008-04-22T00:41:00.000+00:002008-04-22T00:41:00.000+00:00Liz Egan, a fabulous chef from the Melbourne resta...Liz Egan, a fabulous chef from the Melbourne restaurant Becco, gave me this falafel recipe, which I reckon is pretty good. I'm sure she wouldn't mind me passing it on:<BR/><BR/>Liz Egan's falafels<BR/><BR/>200g dried peeled and split broadbeans<BR/>150g dried chickpeas<BR/>1 tsp bicarb soda<BR/>1 large brown onion<BR/>5 cloves garlic<BR/>1 tsp cumin powder<BR/>1/2 tsp ground allspice<BR/>1/2 bunch parsley<BR/>1/2 bunch coriander<BR/>salt and pepper <BR/>water<BR/><BR/>Soak broadbeans and chickpeas together overnight with bicarb soda (this softens them). Drain and rinse, then process with remaining ingredients and enough water to make a tacky paste. Add plenty of salt or they'll be bland.<BR/>With 2 dessertspoons, form the mixture into quenelles (or use a falafel press) and drop into hot vegetable oil, about 4 cm deep, until nicely browned.<BR/>If they stick to the frypan when you start to cook them, don't worry. Leave them alone until the bottom is nicely brown, then a little nudge will dislodge them. <BR/><BR/>Liz serves them with hummus or Greek yoghurt mixed with chopped cucumber and coriander, salt, pepper and cumin.<BR/>You can also freeze the cooked falafel for up to 3 months. Reheat in a hot oven until sizzling.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21050809.post-33525954397103955982008-04-21T09:46:00.000+00:002008-04-21T09:46:00.000+00:00Vi - Maybe disaster is catching? I seldom am defea...Vi - Maybe disaster is catching? I seldom am defeated in the kitchen to the point of throwing the lot away and I just HATE it when it happens.<BR/><BR/>Perhaps the falafel maker is the secret... I shall watch to see how you get on with it.<BR/><BR/>Bronbronhttps://www.blogger.com/profile/09857317621097054742noreply@blogger.comtag:blogger.com,1999:blog-21050809.post-40374206818649389492008-04-20T19:09:00.000+00:002008-04-20T19:09:00.000+00:00Hi BronWhat a shame they didn't work out. My frien...Hi Bron<BR/><BR/>What a shame they didn't work out. My friend sent me a falafel maker from Israel and I've yet to try it out.<BR/><BR/>I've also had a week of disasters, someone on the pantry told me its because of the moon again.<BR/><BR/>Vi xxvioletshttps://www.blogger.com/profile/03306200466433159430noreply@blogger.com