In stark contrast to The Day The Falafel Fell Twice, today the Falafel was a success. In part because all I did was plate it.
The trick to frying Falafel is to get the oil hot and the mixture chilled. Otherwise, the falafel will crumble and the bits will burn in the oil.
If you want the pita to pocket it must be bake or grilled on high heat so the air pockets separate the top and bottom.
Served with a simple Israeli salad, crinkle cut pickles, Tehina sauce, and flowered strawberries. A vegan brunch is served.
