Talk:Beetroot falafel with toasted halloumi cheese

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I have decided to revert to grinding because the result with whole spices was rather bland. They didn't get the chance to impart their flavour into the mixture and I don't think I ever once tasted a whole seed.

I have increased the spice level as it was very bland.

I would also fry them instead of oven baking. When frying (as with Beetroot rosti) you get a glorious caramelisation on the surface. Something that did not happen in the oven.