Falafel testing ahead of tomorrow’s feast for a friend. Just figuring out how far ahead you can fry a falafel (and how many effing f’s you can get in a paragraph, hehehehe) then leave it to cool then reheat. After 3 hours and a quick flash through the oven it was just like fresh fried. Fresh grilled flatbread to wrap them in with roasted beets, carrots and onions, and a sweep of tahini herb sauce and we’re dandy! P.s This time I used 50:50 split fava and chickpeas (the Egyptian way a voice in my head is saying?), with fresh celery, spring onion, lots of falafel spices, garlic, salt, bicarb, parsley (no coriander, a request), fried in a mix of corn and sunflower oil
