Omit this step if using canned beans. Drain chickpeas, and place in pan with fresh water, and bring to a boil. Allow to boil for 5 minutes, then let simmer on low for about an hour. Drain and allow to cool for 15 minutes. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl.
Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste. Form the mixture into small balls, about the size of a ping pong ball. Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes). Falafel can be served as an appetizer with hummus and tahini, or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, falafel sauce, salt and pepper. As an alternative, falafel can be formed into patties and served like a burger.
Then Jake took it out of the water and I had him poke a hole in the top of the egg with the toothpick. Water squirted from it making a volcano. Jake gathered from this experiment was that the egg turned blue from the food coloring, was firm like it was before we shrunk it and grew in size. We had a lot of fun doing these egg experiments over a couple days. Also, talking about how egg looked and felt different with each experiment. The part that amazed me the most was that you could do all 3 experiments using one egg.
Now it can be applied to your cake! Don't panic, this can be fixed! If the fondant sticks to the waxed paper, gently slide it up with a metal spatula. Then you can either powder it and flip it over, giving it a few gentle passes with a rolling pin to flatten it out or simply apply it with the "good" side up on the cake. If all else fails you can wad it back up, spritz it with a little water and roll it out all over again, starting from the beginning.
If you do this too many times, however, it will start to get a bit stiff and crumbly. Once you have a big, flat sheet of fondant you can use it to carefully cover your cake. I recommend using a traditional frosting in a light color to serve as an adhesive before applying it.
Why are we assuming it's the animal protein that's the culprit and not the other ingredients (plant matter) like corn or wheat or soy, It seems to me that looking first at those as the potential culprits, rather than the meat protein, makes more sense. Making your own cat food is certainly a compromise from the 'ideal' diet for a cat.
But unless you're willing to capture wild field mice and small birds and let your cat kill them and eat them, a compromise is what we're left with. We sacrifice some freshness for the sake of convenience by buying packaged meats, processing (i.e., grinding) them, and freezing and storing them. But to my mind, this still offers an option for feeding carnivores that is light years ahead of anything out of a can or a bag. Chill. Preparing your cat's food is not rocket science, but there are some important principles to which you should adhere.
It's not wise to toy with the amounts of individual ingredients unless you've grounded yourself in the knowledge needed first. Some vitamins, for example, are water-soluble, which means if you use more than the recommended amount, you're not putting your cat at risk for toxicity. It's possible to 'over-dose' your cat.
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