When you think of international food, what comes to mind first? Italian? Mexican? Thai? Taco Bell? (I
really hope not.)
How 'bout Israeli? (Betcha didn't see that one coming!)
I went to Israel for a summer semester abroad in 1998. I fell in love the with the country, the people, and the falafel. It was sold on just about every street corner and in every little hole in the wall. I ate it in the at a trendy little cafe in the
New City that felt like it should have been in Europe somewhere. I ate it in the
Old City in a tiny hole-in-the-wall Palestinian restaurant that had a large picture of
Yassar Arafat on the wall. (I got one for free from that same restaurant just because I had blue eyes. Sweet.) Falafel is to Israel as hamburgers are to America: abundant, cheap, and in varying degrees of tastiness. I thought the Palistinians made it better, but I'm sure the Israelis would argue with that opinion.
Whatever your opinion on Middle Eastern politics, just know this: falafel is
good. In fact, I'm pretty sure that if all their leaders just sat down with some fresh falafel and a couple of Fantas, they'd be able to iron things out in no time. (Someone should probably mention this to Hilary.)
It's time to falafel, baby!
If you are unfortunate and don't know anything about falafel, then let's start with the basics. Falafel is a chickpea patty that is fried. You can have it as a sandwich, on salads, on it's own as an appetizer... you get the idea. It's easy to make and very inexpensive.
I got the majority of my recipe from this sweet book I picked up on clearance at Sam's Club a few years ago.
It's pretty cool and has some really interesting recipes and great photos. (A must for any good cook book.) The falafel recipe it has was a little weird because it included fava beans. What the what? So I poked around online and came up with a pretty good conglomeration.
First, you start with the chick peas. You can use the canned ones, but I decided to do it the old school way and just soaked a pound of dried ones overnight.
Here are the other ingredients you will need:
Eight chopped scallions, 1-2 tsp cumin, 1 tsp red pepper, 2-4 cloves chopped garlic, a handful of parsley, a good handful of cilantro, 1-2 tsp Kosher salt, and 2 tsp of baking powder. (Ignore the bread crumbs. A few recipes said to use them, but I decided not to at the end.)
First you pulse the chickpeas in the food processor. You want it to have texture but still pretty fine.
Then, and here's the hard part, you toss the rest of the ingredients in and chop it all up until it's really fine.
It's a beautiful thing.
Now at this point you could heat up the oil and start frying. Or you could put it in the fridge for later.
Or the next day, if your baby happens to need a quick
doctor's visit.
Now, at this point we need to take a little break from the falafel and introduce something else I fell in love with in Israel: hummus. Hummus is a funny thing: people either love it or hate it. I lurrve it. And I feel that's it's crucial in the whole falafel experience. Oh sure, you could eat a falafel without hummus - but why?
Here are the ingredients you need:
Look familiar? You'll need one can of drained and rinsed chickpeas, 1-2 tsp cumin, 1/3c lemon juice, 1-2 cloves minced garlic, 1-2 tbls olive oil, 1-2 tbl tahini, and a handful of cilantro and parsley. (The herbs and cumin are more of an Egyptian hummus ingredient, but that's what I like.)
In case you're wondering, tahini is sesame paste. You can buy it at most international markets for pretty cheap. It's an essential ingredient in hummus, so don't think you can make it without!
Throw everything into the food processor and chop it up into a paste.
If it's a little dry just add some water while it's running.
You want it creamy but with just a touch of texture.
And yes, I did eat that entire spoonful. Hummus is good on it's own or with pita chips, carrots, celery, cucumbers, any type of veggies. Mmmm...
Okay, back to the falafelage.
First you heat up some oil to 350 degrees. All the recipes say to use olive oil, of course, but that's pricey around here. So I just used veggie oil instead.
Next, you need to make the falafel patties. I used a 2 tbl cookie scoop.
Plop it out on a cookie sheet.
And flatten.
Pretty.
I decided to test one to see if the oil was hot enough.
It was, but I didn't cook it long enough. The inside was still just a little underdone; not gross, but not delicious, either.
I later cooked them in batches of five for a good three to four minutes each, turning them occasionally.
Sorry for the bad picture - winter lighting is tricky in that there really is no light. Anywho, you want the falafel to be a pretty medium brown. Drain them on wadded up paper towels.
In Israel you mainly eat falafel in a fresh pita with lots of veggies and some hummus and other sauces. Store bought pitas are of the devil, so
I make my own.
And look! I've been practicing and can now roll my pitas out in circles instead of amoeba shapes.
Mostly.
Falafel are usually served with Lebanese salad, which includes lettuce, tomatoes, cucumber, red onions, and radishes. I didn't have tomatoes (I refuse to buy them in the winter) and forgot to get radishes (due to a certain
incident) so here's what we had.
I made tahini sauce (tahini, garlic, lemon juice, salt and pepper) and dill sauce (sour cream, dill, and salt) to go with.
First you put the sauce of your choice on the pita, then the falafel.
Pile on the veggies, and then the hummus that you forgot to put on before.
Doesn't that just look divine?
Cole really wanted some. It's strained peas for you until you get some teeth! (We Madsens teeth, crawl, and walk late. It's great.)
While Lance and I snarfed our pieces of falafel heaven, Spencer played with his pita.
Josh got a little farther, actually putting the falafel on his pita. But I think he only did that because he wanted to play with the tongs.
*NOM*NOM*NOM*
After I ate I decided to play around with my food a little. I call it Falafel A La Maren. Heck, at some fancy restaurant they'd probably charge $10 a plate for something this tasty.
I'd pay it.