{"id":24044,"date":"2018-11-04T05:00:55","date_gmt":"2018-11-04T12:00:55","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=24044"},"modified":"2019-10-18T09:40:31","modified_gmt":"2019-10-18T16:40:31","slug":"classic-falafel-with-tzatziki-sauce","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=24044","title":{"rendered":"Classic Falafel with Tzatziki Sauce"},"content":{"rendered":"

Falafel is not a hushpuppy!<\/span><\/strong><\/p>\n

After 12 hours on a plane and a 3 hour layover and then another flight to Tel Aviv we made it to your hotel in Israel. What a trip that was and were we ever exhausted.<\/p>\n

For months now I have been watching different YouTube videos on the places we would be touring in Israel and have been really excited about the places we are going to be visiting.<\/p>\n

I was pretty anxious about the kinds of food we would be eating. Was it all going to be the same — hummus, falafel, tahini, kanafeh, baba ganoush and kebabs (of course) just to name a few. We like everything so I didn’t think I would not be turning my nose up at anything except maybe the falafel. Ya know I do have this thing about chickpeas! <\/a><\/p>\n

The food ended up not being my favorite part of the trip. But that was ok because I knew this trip was not “all about the food”.<\/p>\n

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I have never eaten falafel before (until the night I made this). My kids all have and always tell me how they like it, especially the son and d-I-l in Chicago. I had to ask his advice on what to serve mine with when I made it. I really wanted to try it before I went so I could come my version to the real thing. <\/p>\n

So a couple of nights before we left, our friends Peggy and Gordon (also on the trip) came over and we had a mini cocktail party with just the four of us. We had the falafel I made with the Tzatziki Sauce (cucumber), little lamb chops that she made, and I also made my Domaine Chandon spread and some little stuffed pepadew peppers (with Laughing Cow cheese). I really wanted to just try the falafel before eating my virgin falafel ball\/sandwich\/whatever there. We also had a bottle of champagne to toast our trip and a bottle of Israeli wine.<\/p>\n

So the falafel wasn’t what I expected and I can’t say I liked it. I was thinking it was going to taste light and fluffy like my hushpuppies — they did not. BUT, I’ll see if I change my opinion after eating an authentic falafel. I have to omit the falafel I had in Israel was very good and very light. I think I put too much flour in mine and didn’t use the chickpea flour called for (I have since adjusted this recipe.).<\/p>\n

BLAST FROM THE PAST:<\/span><\/strong> I love making things I’ve had while on vacation. This Fougasse<\/a> (leaf shaped) bread is a recipe I made before going to France. And guess what? We saw it at every market we went to while visiting there.<\/p>\n

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Soak beans overnight.<\/p>\n

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Put everything in a food processor.<\/p>\n

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Pulse until you have tiny pieces of the chickpeas. Refrigerate for a couple of hours.<\/p>\n

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Form into balls and fry in oil for 3-4 minutes per side. Drain on paper towels or wire rack.<\/p>\n

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The cucumber sauce.<\/p>\n

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Bon Appetite!<\/p>\n

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Fresh out of the fryer, these were delicious.<\/p>\n

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All that extra stuff in the above plate I stuffed into pieces of pita and topped with the falafel and sauce.<\/p>\n

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Classic Falafel<\/h2>\n\t
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Recipe from dinnerthendessert.com<\/span><\/a> I wanted to make this before our trip to Israel and then try several there to compare.<\/p>\t<\/div>\n\t

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\n\t\t\t<\/g><\/svg><\/span> Servings<\/span> 20<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t
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Ingredients<\/h3>\n\t\t\t\t
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