I much prefer to make my own spice blends, than use store bought ones. That way I know they are fresh, and I can make as much or as little as I need. This felafel spice blend is not just for chickpeas. It can be used to enhance any vegetables you are roasting.
Head straight on to the Recipe For ♥ Felafel Spice Blend ♥
Last month Dave and I had to go for our Schengen Visa appointment. This was my third one in eighteen months, and Dave’s second. For some reason, he got a longer Visa when we applied through the German Embassy. VFS have taken over the Italian Schengen Visa application and have lovely new offices in town. We left our office shortly before 11am, arriving well in time to park and have a bathroom break beforehand. We were seen on time which was great. But their systems were down, which was not great! They came back on while our paperwork was being checked and the lady dealing with us asked if she could finish up with the person who was before us. Not minding this at all, we said yes. However, no sooner was she done with the other person than she got up and left for her lunch break!
Today’s inspirational recipe from Lavender and Lime ♥ Felafel Spice Blend ♥ #LavenderAndLime Share on X
And she did not tell anyone they needed to carry on with our application. When the next consultant called the people who arrived after us to her counter we knew something was wrong. Dave went to ask the next free consultant what was going on. And I complained to the manager, who was mortified. And when the lady returned from lunch she did not say a word about us still being there. To make matters worse, the system kept on hanging. So we were still being dealt with at 2pm. This was 2 hours after our appointment slot. As soon as we were done we got lunch to eat in the car, and headed back to the office. Only to get caught in a traffic jam. The silver lining to all of this was being in air conditioned spaces for 4 hours during a heat wave.
Click on the links for conversions and notes.
Felafel Spice Blend
Ingredients
- 20 mls ground coriander
- 15 mls ground cumin
- 3.75 mls ground cinnamon
- 3.75 mls dried parsley
- 3.75 mls freshly ground black pepper
- 2.5 mls fine salt
- 1.25 mls cayenne pepper
- 1 lemon, zest only, finely chopped
Method
- Place the coriander, cumin, cinnamon, parsley, pepper, salt and cayenne into a bowl and mix to combine
- Add the lemon zest and mix to combine
- Use straight away or store for a few weeks and use as needed
View the previous posts on April 25:
- 2022: Orange And Almond Cake
- 2021: Knife
- 2018: The Broad Chare
- 2016: Cinnamon And Vanilla Biscuits
- 2014: Cheese Making Course
- 2013: Basil Shortbread
- 2012: Tandy Goes To Scotland!
Well, it’s not nearly as bad as trying to get a South African passport. Ugh! Nice spice recipe. I can’t comment on your posts using Jetpack for some reason.
I think getting a South African passport is much easier! I know you have not had the easiest of experiences, but it takes a week and with appointments being available now, much easier. I wonder what is going on with jetpack?
that sounds like a great spice mix Tandy! Yes fresh is best. I read that here in Aus, we will be able to apply for passports online rather than have to go to a Post office or the Foreign Affairs lot – or whatever they are called. Yay!
That will make life easier. But here we have to go in and give our fingerprints!