hyÂ·drolÂ·yÂ·sis. A chemical process whereby a compound is cleaved into two or more simpler compounds with the uptake of the H and OH parts of a water molecule on either side of the chemical bond cleaved; hydrolysis is effected by the action of acids, alkalies, or enzymes.Compare: hydration. 1. a reaction between the ions of salt and those of water to form an acid and a base, one or both of which is only slightly dissociated. A process whereby a large molecule is split by the addition of water. The end products divide the water, the hydroxyl group being attached to one and the hydrogen ion to the other.
Falafel is a traditional Middle Eastern food, commonly served in a pita, which acts as a pocket, or wrapped in a flatbread known as taboon; falafel also frequently refers to a wrapped sandwich that is prepared in this way.
1 Heat a large skillet over medium heat and add enough oil to generously coat the pan-about 2 Tbsp. 2  Swirl to coat. 3  Once the oil is hot, add only as many falafel as will fit very comfortably in the pan at a time-about 5. 4  Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown.