{"id":19490,"date":"2020-09-28T18:40:37","date_gmt":"2020-09-28T22:40:37","guid":{"rendered":"https:\/\/acornabbey.com\/blog\/?p=19490"},"modified":"2020-09-28T18:45:07","modified_gmt":"2020-09-28T22:45:07","slug":"falafel","status":"publish","type":"post","link":"https:\/\/acornabbey.com\/blog\/?p=19490","title":{"rendered":"Falafel"},"content":{"rendered":"
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Once you legalize deep-frying in your kitchen (as I recently did<\/a>), you’re on a slippery slope to — falafel.<\/p>\n

I probably thought of falafel as one of those city foods that can be made only after centuries of practice, and only in a commercial kitchen, like bagels. With falafel, it’s not like that at all. They’re dead easy — street food, really. I had never had homemade falafel before. In fact I don’t think I’ve ever had them anywhere before other than San Francisco and New York City. Maybe London.<\/p>\n

There’s no need for me to suggest a recipe here. There are many on the web — just Google. I used store-bought parsley as the herb in this batch. If it were high summer, I’d have some homegrown choices of herbs. But who wants to stand over a hot pot of oil in high summer, even if there are fresh herbs? <\/p>\n

Most recipes will warn you that you cannot use canned, or precooked, chickpeas. Soak the chickpeas well, then throw them into a food processor with the other ingredients. Shape them into balls, and cook them in hot oil. Easy peasy. And probably addictive.<\/p>\n","protected":false},"excerpt":{"rendered":"

Once you legalize deep-frying in your kitchen (as I recently did), you’re on a slippery slope to — falafel. I probably thought of falafel as one of those city foods that can be made only after centuries of practice, and only in a commercial kitchen, like bagels. With falafel, it’s not like that at all. … Continue reading “Falafel”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-19490","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/19490","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=19490"}],"version-history":[{"count":9,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/19490\/revisions"}],"predecessor-version":[{"id":19500,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/19490\/revisions\/19500"}],"wp:attachment":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19490"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19490"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19490"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}