tag:blogger.com,1999:blog-36230402.post5988555244808628289..comments2024-01-31T08:25:30.086+00:00Comments on Sceptical Cook: Falafels - der HaroutunianNicholas Cleehttp://www.blogger.com/profile/04768734712635376841noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-36230402.post-83664407155850032008-06-09T11:09:00.000+01:002008-06-09T11:09:00.000+01:00Thank you, Hippolyra.I hope this recipe works for ...Thank you, Hippolyra.<BR/><BR/>I hope this recipe works for you. The key is to get a mixture that is both firm and coherent. Too moist, and you get the oily blobs that were our earlier efforts; not moist enough, and the falafels fall to bits. Add the liquid ingredients -- the egg, and any water -- a little at a time.Nicholas Cleehttps://www.blogger.com/profile/04768734712635376841noreply@blogger.comtag:blogger.com,1999:blog-36230402.post-74560158605119695932008-06-09T10:40:00.000+01:002008-06-09T10:40:00.000+01:00I have searched in vain for a falafel recipe that ...I have searched in vain for a falafel recipe that works. My last ones literally "melted" in the pan and I ended up putting the frying pan in the oven to bake them. I now go the path of least resistance and buy mix from the Middle Easten shop near me - but I want to get them right! <BR/><BR/>Nicholas - I greatly enjoyed Don't Sweat the Aubergine, my boyfriend is now reading it and as looked up on a number of occasions when reading and said "so that is why you do it like that!"<BR/><BR/>Fiona - I love pearl barley risotto - it takes longer to cook so I soak the barley all day, so it is ready to cook quickly when I get in. After all I am all about being fuss free and making life easy whilst eating healthily.Helenhttps://www.blogger.com/profile/15094410176291432235noreply@blogger.comtag:blogger.com,1999:blog-36230402.post-22479227624895795912008-06-03T17:06:00.000+01:002008-06-03T17:06:00.000+01:00Thank you very much! I also like the sound of Baki...Thank you very much! I also like the sound of Baking for Britain and Pomiane. The former has a delightful recipe for Deddington Pudding-Pie currently which looks splendidly frugal. <BR/><BR/>Like the sound of the spinach risotto too. Have you tried making risotto with pearl barley? That works pretty well.Fiona Becketthttps://www.blogger.com/profile/12970779962455905201noreply@blogger.comtag:blogger.com,1999:blog-36230402.post-47245044000952301302008-05-31T15:12:00.000+01:002008-05-31T15:12:00.000+01:00Thanks, Fiona. These actually firmed up as they fr...Thanks, Fiona. These actually firmed up as they fried. I hope they work for you!<BR/><BR/>I gave your blog a mention in a New Statesman column. (I am not sure how to get a long link into a comments box; you can find the piece, if you're interested, by going to the NS site, clicking "columnists", then "view all columns", then "food", then "bytes to eat".)Nicholas Cleehttps://www.blogger.com/profile/04768734712635376841noreply@blogger.comtag:blogger.com,1999:blog-36230402.post-1184334775918758942008-05-31T07:25:00.000+01:002008-05-31T07:25:00.000+01:00Quite excited at a possible solution to the felafe...Quite excited at a possible solution to the felafel problem. Have been recording the trials and tribulations of attempting them on my blog The Frugal Cook. Made the mistake of attempting to grind them raw. Without a food processor. Suspect you need generations of felafel grinding experience to make that work. Will give your - or rather Arturo's - recipe a try!Fiona Becketthttps://www.blogger.com/profile/12970779962455905201noreply@blogger.com