Alright folks, gather ’round! Today I’m spillin’ the beans on my latest kitchen adventure: Crystal’s King of Falafel Cuisine. Sounds fancy, right? Well, lemme tell ya, it was a journey!
It all started with a serious craving. I was watchin’ some travel show and BAM! Falafel. Just HAD to have it. Problem? The local takeout joint was a total letdown last time. So, I figured, “Why not make my own?” Famous last words, am I right?
First things first: the chickpeas. I grabbed a bag of dried chickpeas – none of that canned stuff, gotta do it right! Soaked ’em overnight, like you’re supposed to. Woke up the next mornin’, and they were lookin’ all plump and ready to go. This is where things got real.
Next, I followed some recipe I found online, but tweaked it, ’cause that’s how I roll. Threw the soaked chickpeas (undercooked is the key!), some onion, garlic, parsley, cilantro – the whole shebang – into the food processor. ZzZZZZZZZZZZZZZZZZ! Blended that bad boy ’til it was coarsely ground. Not a paste, mind you, gotta keep some texture.
Now, the seasonings. This is where the magic happens. Cumin, coriander, a pinch of cayenne for a little kick, salt, pepper, and a secret ingredient: a dash of baking soda. Supposedly, that’s what makes ’em fluffy. We’ll see about that!
- Mixed everything together real good.
- Let the mixture chill in the fridge for, like, an hour. Patience is a virtue, even in the kitchen.
Time to fry! Heated up some oil in a deep pot – peanut oil, because I heard it’s the best for frying. Got it nice and hot. Then, I scooped out the falafel mixture, formed ’em into little patties (some round, some oblong – who cares?), and gently dropped ’em into the hot oil. Sizzle, sizzle!
Here’s where I almost screwed up. The first batch came out kinda…burnt. Oops. Too much heat! Lowered the flame, and the next batch was golden brown and beautiful. Lesson learned.
Took ’em out, drained ’em on some paper towels. Man, the smell was KILLER. I could barely resist just chowing down right then and there.
The Grand Finale: Assembling the Masterpiece
I had pita bread, hummus, tahini sauce, some chopped tomatoes, cucumbers, and lettuce ready to go. Stuffed those warm, crispy falafel into the pita, piled on the toppings, and drizzled everything with tahini sauce. Bite. Take a bite. Oh. My. Goodness.
Was it perfect? Nah. A little too much cumin, maybe. But was it a thousand times better than that takeout stuff? Absolutely! Plus, I made a HUGE batch, so I’m eatin’ falafel for days. Victory!
So, there you have it. My falafel adventure. It was messy, it was a learning experience, and it was freakin’ delicious. Would I do it again? You bet your bottom dollar. Now, if you’ll excuse me, I’m gonna go devour another pita pocket of falafel goodness. Later!
