@lauranovack: @ginascarangella_ #sandiego #California #ca #cali #beach #CALISTHENICS #friends #backflip #beach #fit #tt

laura.novack
laura.novack
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Tuesday 25 February 2020 17:09:18 GMT
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maddiemurney
mads 🫶🏻 :
So close
2020-02-25 17:13:20
4
p_p_p.pp
. :
Primera en todo
2020-02-25 17:13:23
3
2007morgan
Morgan :
First
2020-02-25 17:11:26
2
akjazmin6
Jazmín Ojeda :
hola soy primera
2020-02-25 17:12:06
2
bren_12.8
𝒃𝒓𝒆𝒏♔︎🫀 :
que chiodo
2020-02-25 19:43:40
2
ch.pradeepgujjar
prAdeep guRjaR :
superb
2020-02-25 18:16:47
1
user7697114649856
user7697114649856 :
so dangerous
2020-03-21 17:18:41
1
dinamit0
Gyula Szabó :
😊👍
2020-03-22 11:56:05
1
kaitlynnnnnnn2011
kaitlyn :
What up best friend
2020-04-04 21:33:03
1
daedream19
Dae :
I miss the beach :(
2020-05-01 18:35:02
1
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Here’s a traditional Middle Eastern falafel recipe, which is popular throughout the region, including in Kuwait: Ingredients: 1 cup dried chickpeas (do not use canned chickpeas) 1/2 cup fresh parsley 1/2 cup fresh cilantro 1/2 medium onion, roughly chopped 4-5 garlic cloves 1 tsp cumin 1 tsp coriander 1 tsp baking powder Salt and pepper, to taste 1/4 tsp cayenne pepper (optional, for some heat) 2-3 tbsp flour (or chickpea flour for gluten-free) Vegetable oil for frying Instructions: 1. Soak the chickpeas: Rinse the dried chickpeas and soak them in water overnight (8-12 hours). Drain them well before using. 2. Blend the ingredients: In a food processor, add the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, cayenne (if using), salt, and pepper. Blend until the mixture is well combined but not too smooth; it should still have some texture. 3. Add baking powder and flour: Once the mixture is blended, transfer it to a bowl. Stir in the baking powder and flour to help bind the mixture. If it feels too loose, add a bit more flour. 4. Chill the mixture: Refrigerate the falafel mixture for about 30 minutes to an hour. This helps it firm up and makes it easier to shape. 5. Shape the falafel: Form the chilled mixture into small balls or patties, about the size of a ping-pong ball. 6. Fry the falafel: Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Carefully fry the falafel in batches, making sure they don’t overcrowd the pan. Fry for about 3-4 minutes until golden brown and crispy on the outside. 7. Serve: Falafel is best served hot with tahini sauce, hummus, or wrapped in Arabic bread (khubz) with pickles, tomatoes, and cucumbers.
Here’s a traditional Middle Eastern falafel recipe, which is popular throughout the region, including in Kuwait: Ingredients: 1 cup dried chickpeas (do not use canned chickpeas) 1/2 cup fresh parsley 1/2 cup fresh cilantro 1/2 medium onion, roughly chopped 4-5 garlic cloves 1 tsp cumin 1 tsp coriander 1 tsp baking powder Salt and pepper, to taste 1/4 tsp cayenne pepper (optional, for some heat) 2-3 tbsp flour (or chickpea flour for gluten-free) Vegetable oil for frying Instructions: 1. Soak the chickpeas: Rinse the dried chickpeas and soak them in water overnight (8-12 hours). Drain them well before using. 2. Blend the ingredients: In a food processor, add the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, cayenne (if using), salt, and pepper. Blend until the mixture is well combined but not too smooth; it should still have some texture. 3. Add baking powder and flour: Once the mixture is blended, transfer it to a bowl. Stir in the baking powder and flour to help bind the mixture. If it feels too loose, add a bit more flour. 4. Chill the mixture: Refrigerate the falafel mixture for about 30 minutes to an hour. This helps it firm up and makes it easier to shape. 5. Shape the falafel: Form the chilled mixture into small balls or patties, about the size of a ping-pong ball. 6. Fry the falafel: Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Carefully fry the falafel in batches, making sure they don’t overcrowd the pan. Fry for about 3-4 minutes until golden brown and crispy on the outside. 7. Serve: Falafel is best served hot with tahini sauce, hummus, or wrapped in Arabic bread (khubz) with pickles, tomatoes, and cucumbers.

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