Susan to the Rescue: Falafel Sandwiches Video

Susan explains the difference between baking powder and baking soda


Hi. This is Susan Westmoreland in the Good Housekeeping Kitchen and, tonight, we're gonna make a very delicious, simple version, it's actually lightened up of falafel. These are great, kid-friendly, anything stuffed in the pita, I've told, children eat and my son is no exception. Anyway, what we start with is some chick peas and some spices and bread and you make a great yogurt sauce. When you're making a falafel, one of the keys is leavening and you wanna make sure that your leavening is the right one and that it works. For this one, you use baking powder. For baking powder, it will leaven anything. Baking soda, you need to have an acidic ingredient in there and that would be something like molasses or lemon juice or brown sugar which all have a little bit of acidity. To test if these work well, what you wanna do is put a little bit in the cup and pour on boiling water. If they foam really well, you'll know they're active. If there's not a lot of activity, it's time to get a new box and start over because you don't wanna do all that work and have leavened pastry or falafels that don't puff up. It wouldn't be fun. This is Susan Westmoreland helping you take back dinner time.

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