This looks like a great recipe. Problem with falafel, is it's time consuming. https://toriavey.com/toris-kitchen/falafel/
barbie not bad, just need to turn fast and/or not let the flame touch the meat for more than a couple of seconds at a time. most people over heat their barbie and allow the wind to blow over the meat. thats why you should use the covers. caromalisation is pre-burning it is the brown stage just prior to the black stage. practice with onions in a frying pan and watch. meat is no different, its just a little harder to see because of the general lack of light. and ... people do not wish to take the time to learn how to cook meat properly.
I know, right? Please Register or Log in to view the hidden image! Really good find. That pic looks exactly how they should look, too. You're from Australia, right? Does your region have any recipes unique to it?
browing & crisping fish skin is a real talent most people have little to no control over it. chefs do it as an art form browned crisp fish skin is amazing !
Is it common for middle easterners to be a little adverse to fish. My tennant finds fish revolting, generally.
Most of the falafel we see is mass produced, very inferior to the home made fritters. Occassionally there will be a m.e. restuarant that offers there own made falafel...delicious and high demand... Garlic seems to feature as well as a medium heat. Buying 3 wraps for two people is common... mind you that was 40 years ago.... the business i have in mind must have changed owners by now.... (chuckle)
It seems that lamb is the dominant meat. Oh yeah a tip my tennant (from his grandmother) gave me was to rub small amount of cumin on the lamb to deal with the smell. (Shanks etc)
Yea, lamb and chicken are quite popular. I like lamb kebobs, but lamb has kind of a bland flavor so not my fave thing.
you aint doing it right taste is something you can turn off or on. people tend to associate things with various tastes. they effectively program themselves to taste certain things when they taste a certain thing. Roast Lamb is not bland however if you have programmed yourself to switch off your taste when you eat some type of red meat or when you see something cute & fluffy served on your plate... the brain over rides stuff. being exposed to the smell or roasting meat, you probably auto queue certain spices that you want or expect to be in it. extensive studies have been done around Men tasting different types of beer. it is quite interesting if your interested in such things. unles you have variants of synesthesia(very uncommon) or a genetic condition which alters your taste receptors(not uncommon) most common is people que themselves when they are drunk by being sick and eating some type of food. their poison centre of their brain then assigns that food type as poisonous and then they refuse to eat it. make themselves throw up when they smell or taste it etc etc.. all an emotional response.
A number of traditional falafel recipes--both fava and chickpea based ones--call for uncooked beans; rather, the beans simply undergo a prolonged pre-soak. Israelis do it this way, as do Lebanese, I believe. This can be tricky: under-soaking for obvious reasons, but over-soaking can make for some funky legumes. I tend towards al dente, with everything pretty much, but falafel made this way demands extra attentiveness. Incidentally, following Gary Snyder, I used to "hike" (by which I mean going into the bush for an indeterminate period of time--days, weeks, months) with dried legumes, soaking them for 12 to 24 hours, and eating them uncooked. It worked--I mean they became sufficiently digestible with just the long soak--but it got kinda depressing, so I went back to extra long soak with a shortened cooking time.
This is super easy and healthy; I make it a lot. Please Register or Log in to view the hidden image! (my version is slightly different) Shirazi salad https://www.unicornsinthekitchen.com/sal...ato-salad/
Do they soak in anything added to the water? Does the quality of the water they soak in matter? For example: mountain stream vs dam vs arteasian etc.
Cucumber amazing! Very good for throat chakra and voice production... Pickling brine also ( cucumber)
Yea, falafel I think is tricky. The mistakes people tend to make are they used canned or cooked dry chick peas, and the binding becomes challenging.