Your Falafel look superb

best, Rich

Thanks Rich. I simply use a sorbet scoop then roll the between my palms to smooth the surface. I was using a fancy dancy falafel press imported from Israel but found it took far longer.  deep fried at 175C for five mins they are pretty much foolproof and always taste great.

The falafel do look fantastic. Every so often I get enthused to make a another batch but I'm invariably underwhelmed by the flavour, nothing like the takeaway or restaurant ones. Guess I'm missing the secret ingredient 

Tonight's dinner. Chicken Korma, Chicken and mushroom curry and Pilau rice.

 

This is what happens in semi -retirement and it rains all morning

There must be a chilli in there somewhere ?

Morning, great looking food everyone. SR those currys looks fantastic and some good looking rice...

Made this large cob I call it my 60/40 bread the reason for this it's 60% in favour
Of white flour and 40% wholemeal and it smells amazing when cooking!
Lurpak butter and black currant jam on a slice of this just like my grandmother would give us fantastic.