Monday, October 20, 2008
These are the patties that I talked about in my September 30th blog entry. Well, Falafel patties are pretty straightforward to make and my family enjoyed them. I purchased the store-bought packet which is readily available at most grocery stores.
I emptied the contents of the packet in a bowl and added 1/2 tsp chili powder, two cups of water and a pinch of salt. I mixed it well so that no lumps remained and let it sit for an hour. Then I took a little portion, made it into golf-sized between the greased palms of my hands, and flattened it in the middle to make it shape like a patty.
Take a 10" pan and fill it with vegetable oil. Warm the oil on medium heat so that the patties can be fried. Drop them gently into oil and fry them on both sides until they are golden brown. This takes up to a minute, and then they are ready to be removed onto a plate.
Serve warm with your favorite sauce or chutney. I served it with homemade mint chutney. (with mint leaves from my garden).
The patties were just right, crunchy and crisp.They did not turn out to be too oily for me. If they turn out to be too oily for you, here are a few possible things that might have happened; perhaps the batter was not very thick to begin with, or the heat was on low (tend to absorb oil) or extremely high (will scorch) setting.
Let me know how it turns out for you.