These are the falafel I made last night. Not bad for a first time attempt, eh?
A word of advice, though. Don't even think about it. By the time I'd discovered my neighbour's food processor wasn't up to the task and transferred the mixture to my more powerful blender then found even that wouldn't break down the chickpeas and tipped them into a bowl and chopped the herbs and ground the spices and washed up the mountains of equipment and crockery I had used I must have spent a good two hours in the kitchen.
They tasted good, granted but to achieve that light fluffy texture that the best falafel have I suspect you need to have several generations of felafel-making in the family or be cooking them every day of your life. They're one of those foods like croissants or strudel pastry that you could master if you spent a year or so perfecting your technique but why bother when you can sate your falafel-lust at any halfway decent street stall?
Anyway the good news is that the accompanying salad leaves from the veg box were very tasty and that there were enough for another helping today. Later on I'm tackling the cauliflower . . .
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