We jump on the cider band-wagon
2006 was the year that cider makers saw their business boom. Perhaps in tune with the zeitgeist we've started making our own pickles, to a time honoured Lebanese formula, but using organic English cider vinegar. Cider vinegar has attracted various odd nutritional claims, but our reason for using it is that the results are stunningly delicious, winning over even people who were sure they didn't like pickles. The new pickles are going in our falafel wraps and, as a mixed organic winter vegetable pickle, coloured pink with beetroot, into our new meals, together with organic baba ghanouj (aubergine dip)
And the falafel themselves have been changing: recently we did a trial of English cold-pressed rape seed oil as an alternative to groundnut for frying. We decided to stick with groundnut, but the exercise made us take a long hard look at the way we do things. We made two decisions: the first was to stop using baking powder to puff up the falafel -- instead we've gone over to Bicarbonate of Soda. This is baking powder minus the Tartaric Acid and starch. The result has been that the falafel cook more thoroughly and are more crunchy. Secondly we've found a more efficient way to dry the falafel when they come out of the fryer. Please let us know if you like the new style.
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Hi Hoxton Beach,
I've tried you falafel at your Whitecross market stall. They do taste great.
I was wondering if you would let me have the recepie for the falafel?
I've come across falafel recepies on the net which I've tried and I would also like to make your recepie myself.
regards
Karsan
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