The Greek Buffet is now posted in Menus and I copied and posted all the recipes there.

I've already made the falafel...

and taratoor sauce.
I have never had such good falafel!
We ate some with grilled lamb for dinner last night. The rest I have frozen and will serve on Saturday as an appetizer.
Thank you so much for sharing.

 
Judy, something I found with the Tartoor sauce is.....

that it favored a "squirt"- well, actually 2T- of lite Kikkoman's soy sauce. I know it sounds like an odd addition but it really tweaked the sauce.

 
Thanks, Cathy.

I'll give that a try. I have most of it left, and was planning on using it for the falafel and some crudites.
I always have Kikkoman Soy Sauce in the fridge!

 
I swoon over those falafels!

and still have a few left in the freezer. They are without a doubt the best ones I've ever tried from a recipe.

I too doctored the tartoor and posted it above somewhere, I found a little extra garlic and a squirt of dark sesame oil did wonderful things for my taste buds.

 
Cathy, thanks so much

for putting the recipes together into this buffet menu. I cannot wait to try it exactly as you've done and am planning an early November dinner party to do it (after my new oven is ****FINALLY**** installed this week)!! You're so right about Evelyn's recipes, they are all winners. She posted some amazing things over at Gail's. It was so great to see she has them all organized with pictures now. Hope she comes back here again!

 
You betcha, everybody. Glad to share. A really fun party. Wish you all could have been here.

 
Richard, she is back!! do a search in the last 30 days and you will see her posts. yay.

And what kind of oven did you get?

 
Thanks Ang...

we went with the absolute bottom of the line GE with DIAL CONTROL. That's what the repair guy suggested. "We never get service calls on those ovens."

Sometimes simple is best and I just need two insulated chambers to heat to desired temperature on demand.

 
No need to, I fry mine in a skillet, strain the fat and refrigerate for the next time.

The beauty of this recipe is the way it holds together. The fat is very clean after cooking. Other falafels leave so much debris, that burns to a crispy black, that it leaves a bad taste and you don't want to save the fat. This recipe is falafel perfection. It reminds me of the falafel I used to buy in NYC. It truly is the technique for soaking the dry garbanzos and grinding them I think. And as Evelyn says, DO NOT USE CANNED. You'll be sorry!

 
I don't know if I can find dry garbanzos up here, but will try. Have you ever tried the mix

sold in bulk sections of the grocery store? Was wondering if this was just ground garbanzos that would need some soaking?

 
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