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    You are in: Home / Community Forums / Middle East & North Africa / Falafel Q
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    Falafel Q

    Tue Oct 31, 2006 3:27 am Groupie
    I made Falafel With Taratoor Sauce yesterday and will be writing a seriously positive review about them soon. They were fantastic.
    However I was wondering about the importance of the baking powder. I followed the recipe to a t, but could taste the baking powder once they were cooked.
    Do I need to use the baking powder at all?
    Oh, and though these ones didn't fall to pieces at all, I've had bed experiences in the past where the balls disintegrate in the pan. They seemed to be the right consistency before cooking. Why does this happen? TIA.
    Fri Nov 03, 2006 1:54 pm
    Forum Host
    I went through that recipe, and I wondered if you didn't taste something else which bothered you. With all those flavorful ingredients I honestly do not think you could have tasted 1 teaspoon of baking powder.

    Yes, I think it is necessary in the recipe and in fact, I might have added more. Baking powder is most often tasted (yes, it's not nice when you do) in recipes where people are stingy with good ingredients, i.e. English scones made to rise with 4 teaspoons baking powder and little else apart from flour.
    Sat Nov 04, 2006 2:27 am
    Forum Host
    hi kodi - I'm not sure if you ever got it, but I did z-mail you in regard to that question a few days back? In that mail, I explained that this is the recipe as given me by my Syrian brother-in-law and, as I deem it falafel perfection (I'm a HUGE fan of those delectable fritters), I have not tampered with it in any way. If brother-in-law says baking powder, I add baking powder. Perhaps it's a reason why the falafel don't come apart?

    Anyway, another thing I mentioned in my mail is that we have never tasted the baking powder when I (or brother-in-law) make the recipe. I'm wondering if using another brand in your part of the world may not produce more palatable results for you? icon_lol.gif
    Sat Nov 04, 2006 4:33 am Groupie
    Hi Evelyn, sorry for not responding to your mail earlier, but here I am.
    Happy to say I've made them again, using baking powder and they were fantastic. Served them at a function I catered for and got the thumbs up all 'round!!
    I agree with your theory 'if he says it, make it so'. icon_biggrin.gif

    Maybe I just miscalculated my measurements on the first effort.

    Thanks for your help Chef Zee and Evelyn.
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