Food again -Who's made...

[smutchin]

Tinned chickpeas are fine for houmous but definitely not right for felafel. Same goes for cooked chickpeas.

Longer soaking is usually the answer IME.

 

[BrumJim]

[QUOTE 5113608, member: 259"]Our chippy does brilliant ones - fried in beef dripping![/QUOTE]

Not suitable for vegetarians, then?

 

[Andy_R]

Or just eat felafel when you're on your holis, where the local vendors know how to do it right. It's a bit like bruschetta done at home - it's just toast with tinned tomatoes and herbs.

 

[Poacher]

The last time I made falafels was the day before we threw the deep fat fryer away.......