Comments on: Falafel and Hummus

By: Tomas

Tomas — Mon, 15 Mar 2004 00:11:28 +0000

Hi. Just a general note: abything from chickpeas dries out very quickly thus if you want to store it overnight – spread a light layer of olive oil on top and cover the bowl tightly with plastic wrap. Will be as good as new the next day. I will try falafel sometime, was thinking about getting a meat grinder to grind chick peas for it but will give it a go. BTW, the best pitas are if baked on the stone. If you don’t have one – just buy one _uncoated_ heavy clay tile from the tile shop, used for outdoor works, should be about 1/2 nich thick and, after washing it, put it in the oven and use as a baking stone.

By: aaauger

aaauger — Fri, 16 Jan 2004 14:10:51 +0000

I learned to eat hummus in Brazil which has a large Lebanese population. It is prepared there with lime in lieu of lemon and topped with paprika and parsely. As a poor student, I replaced tahini with peanut butter (not bad but now I learn that peanuts are bad). Hummus doesn’t store well: it tends to separate and get crusty. It’s also apparently an acquired taste: when I recently tried it on my 4 year old, she started crying, wiping her tongue and screaming “THAT’S NASTY!” But it’s extremely nutritious, especially when served on a whole wheat pita (good complete protein).

By: Debbie

Debbie — Tue, 23 Dec 2003 19:01:17 +0000

LOL. I’ll have to remember that reheating thing. I’m going to attempt your recipe after the holidays. :D

By: carson

carson — Tue, 23 Dec 2003 01:32:51 +0000

Falafel doesn’t reheat well.