Since we still had a half bag of chickpeas and many pickled things, I made another batch of falafel. Jason has perfected the frying and I like a meal that has lots of condiments. We froze the leftovers, though so as not to overdo it, The NYT recipe works well with a couple of minor adjustments: use a lot more fresh herbs and spices; grind the chickpeas separately and in batches (I should have bought a bigger food processor) and be sure to pack the mix tightly when frying.
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