CARDAMOM?? i need help ASAP?!
CARDAMOM?? i need help ASAP?
ok, i made a HUGE boo boo...i'm trying to make falafel... and i put a bunch of cardamom, INSTEAD or coriander....
how do i get RID of the strong cardamom taste??
have added more cumin, and coriander, and salt and more lemon juice... still taste cardamom, less then before though... but now it's too salty...
so... how do i get rid of the cardamom taste and the too "salty" taste.
thanks in advance!!
Answers:
Hmmmmm, this may be a hard one. Exactly how much cardamom did you add, and to how much a quantity of felafel batter? Have you considered doubling, tripling or quadrupling the recipe, and just freezing the leftovers for later use? Leave out the salt if you do increase the qty of batter made. That should fix the salt problem. Ultimately, you can't really fix the cardamom problem, you can only dilute it. As felafel is HIGHLY spiced and deep fried to a dark brown crust, and then served w/ fairly strong other ingredients, like raw onion, tomatoes, cucumber, parsley, and tahini sauce w/ lots of lemon and garlic, you should be fine. You could also try adding lots of other aromatics like more garlic, more lemon, more parsley, more coriander, more cumin to the batter. After a certain point, however, (and I'd fry up a bit of the batter into a felafel and taste it before doing this, to make sure...), I'd pitch it out and begin all over again, if you've modified it or "worked it" to much...Hope you didn't go so far as to make the chickpeas or favas from scratch. That would suck deeply to have to begin all over again! Remember: Tahini sauce, intention (and the balls to serve "an experiment gone awry...") and great love covers a MULTITUDE of sins...