I'm beginning to wonder if maybe I'm missing some falafel gene. Surely, at the very least I'm missing the requisite cultural competence. Those are my falafel's in the picture, but don't let their appearance deceive you -- they look better than they taste. As you can see, I tried to hide my falafel ineptitude with spring greens, tomato and cucumber, but I think that only made things worse. Another failed falafel attempt.
In addition to what I'm convinced is genetic inadequacy, I think the problem with these falafels is two fold. First, the recipe just wasn't that great -- which is what I get for using some random, not user rated recipe floating around on the Internet. Hopefully that lesson has now been learned. The spice proportions were alright, and these things were drab, close to tasteless. Falafel attempt #1 may have not looked quite right, but they tasted delicious. These were the opposite, they looked better but tasted far worse. Furthemore , falafel professionals undoubtedly know this, but you just cannot bake falafel and have it still be a falafel. Falafel's really must be fried. I tried using the broiler, which resulted in a little bit of browning, but you need to fry them to get the right texture. In a last ditch effort to salvage my dinner, I stuck them in a pan with some vegetable oil. They didn't fall apart as much as last time, but as I mentioned before, they were tasteless, which in my book is much worse.
Falafel - 2, Me - 0.
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