When the temperature is not too hot, I sometimes bake pita bread on our pizza stone. But I found out that they don’t stay fresh from Saturday pizza night until Monday felafel night. Oh well, it seemed like a good idea not heat the oven up twice, maybe next time we’ll have pizza on a Thursday and felafel on a Friday.
K LOVED rolling out the little balls.
I finally let her roll the last breads out: easier than getting the pin back from her!
Hey Christine,
The next time I am in the States, remind me to invite myself over for dinner on a Monday. I adore felafel!!!!! MMmmmmmm….
Love,
Gina
Its official then; you are invited! Let me know when so I can get the guest bedroom decluttered of Thomas trains and other things that cause pain when stepped on in the middle of the night.
It probably won’t be until next year sometime so you will have plenty of time. lol
I have never had good luck making felafel. How do you make it? From scratch? Box? Bake? Sautee? Fryer?
The Near East boxed kind is good – a bit chruchy if it doesn’t soak long enough, but the groceries near by aren’t carrying it anymore. So I googled recipees, and found this one; http://mideastfood.about.com/od/quickandsimplemeals/r/easyfalafel.htm The trick to make it taste like the boxed kind is to use lots of coriander. I’ve eaten it once at a restaurant, so I don’t have another standard. I pan fry them in my big non stick pan with generous olive oil.