In a medium bowl, combine the egg, water, and milk. Add the flour, baking powder, onion salt, salt, and black pepper and mix until you get a loose, lump-free batter. (If preparing the Falafel and Tahini funnel cakes, add the seasonings now.)

Heat two inches of oil in a skillet or pot over medium-high heat until it reaches 375 degrees Fahrenheit. Reduce to medium heat.

Transfer batter to a squeeze bottle and squeeze out into the hot oil or pour through a funnel, swirling around to create overlapping strings in a circle. Work in batches, not to overcrowd the pan. Fry for two to three minutes per side, or until golden brown.

Transfer to a paper-towel-lined dish to absorb excess oil and top with your favorite toppings while still hot:

· Garlic Knot:

In a small bowl, mix parsley, parmesan, and garlic. Top each funnel cake and serve.

· Falafel and Tahini:

Drizzle with tahini before serving.

· Everything but the Bagel:

Smear sour cream over the funnel cakes and top with everything but the bagel spice.