Guest guest Posted September 24, 2006 Report Share Posted September 24, 2006 Hi - We ate falafels constantly when we lived in Madison, Wisconsin. They had falafel wagons on every street corner, like New York has hot dog stands. The way they fixed them was so delicious that it is the way we fix them now ourselves. Make up the mix, and be sure to let it sit long enough to get enough water into it. If you don't get enough water, they get dry and crumbly when they are cooked. I sauté my little patties in a skillet with a bit of olive oil. Brown them on each side. Meanwhile, I have diced some cucumber, green onions and green peppers and have them in an oil and vinegar style Italian salad dressing - it can be nonfat if you like. When you are ready, put about 3 patties or balls in the pita half, spoon on the cukes, onions and peppers, and then use CATALINA salad dressing (yes, really) and really pour it on - and it just MAKES IT! They are SO delicious this way. This is how they made them in Madison, and how we eat them here, and we've served them to guests and they have changed their minds about falafels having them this way. So give it a try. I promise you will be won over! You can use the nonfat Catalina dressing also, if you want. And you can bake the little patties if you want also, to reduce the fat- they will just break apart once you get them in the pitas - they'll taste the same, they will just break apart. So if that doesn't bother you, then bake them. annie Break on through to the other side. Jim Morrison Quote Link to comment Share on other sites More sharing options...
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