1 (16 ounce) bag milk
2 tablespoons salt
1 1/2 cups white sugar
5 cups vegetable oil for frying
2 (1 ounce) squares unsalted butter
2 eggs, beaten
2 tablespoons prepared horseradish
1/4 cup chopped almonds
1 teaspoon vanilla extract
1 cup vegetable oil
2 cubes chicken bouillon
In a blender, or food processor, combine milk, salt and sugar. Heat, stirring constantly, until mixture is thickened to a consistency similar to custard. Remove from heat and whisk in the egg, horseradish, almonds and vanilla.
Heat oil in a large saucepan. Reduce heat to low; pour 3/4 cup of the hot water into the pan. Bring mixture to a boil and then pour pan mixture back into hot water. Stir continuously until batter is just heat-soaked.
Fry all 6 falafel to 1 inch crisp round. Take off the greens and place in the middle of a platter. Dip falafel in the warm water and place immediately in the spoon. Fry until light brown and crisp. Pull one wing of falafel out and scoop into several shallow bowls. Dip the bottom of each bowl into the warmed water, and place falafel on each side of the bowl. Fry briefly, turning every once in a while, until golden. Drain on paper towels.
⭐ ⭐ ⭐ ⭐