Falafel tool called an "aleb falafel" (falafel mould). The mixture is usually deep fried, or it can be oven baked. When not served alone, falafel is often served with flat or unleavened bread, such as wrapped within lafa or stuffed in a hollow pita. Tomatoes, lettuce, cucumbers, and other garnishes, such as pickles can be added. Falafel is commonly accompanied by tahini. Falafel is typically ball-shaped, but is sometimes made in other shapes, particularly donut-shaped. The inside of falafel may be green (from green herbs such as parsley or green onion), or tan. When made with chickpeas, falafel is high in
Poriyal Poriyal Poṟiyal (Tamil:பொரியல்) is the Tamil word for a fried, or sometimes sauteed, vegetable dish. The Kannada word for the same dish is "Palya" and in Telugu, it is "Porutu". It is usually made by shallow frying shredded or diced vegetables along with spices. The preparation would normally involve frying mustard seeds, urad dal, onions and then the main vegetable, and finally adding turmeric, various spices, dried red chillis and coriander. In Tamil Nadu, shredded coconut would be added as a dressing. "Poṟiyal" serves as a side dish to a three-course meal of rice with sambhar, rasam and yogurt (curds