Falafel with Samantha Bann

A trip to Israel is always something to relish. Cobblestone pathways, old stone buildings in gold stone all around you…it seems there is something to look at wherever you turn. As hot as it is there, it seems that the stone seems to keep certain corridors cool and shaded from great heat. The markets are always busy and the people are so friendly. The cafes are filled with people socializing and enjoying their lives.

But my favorite part, of course, was either the food carts or small mom and pop restaurants that served shwarma or falafel. It is served in a pita, and you can go up to basically a salad bar and add what you would like to your meal. As I type this, I can still smell and taste it – what a treat it was! I believe I ate it everyday when I was there.

The produce and fruit are so sweet and delicious; I have never been able to find that same level of quality. It was like it was just picked from a tree or pulled from the ground and handed to you to eat. Falafel is hard to make, but it certainly is worth the effort. Take your time and add your love into it and your family will enjoy a very healthy and loving meal. Make it family style so they can pick or choose what they want to add to their own meal – their own special creation thanks to you.  

Falafel

The Ingredients:

(25 falafel balls)
2 cups canned chickpeas
Crumbs from 2 slices of white bread
5 cloves of garlic
2 teaspoon baking soda
1/3 cup chopped parsley
1/2 cup chopped coriander
1/2 small onion
1 teaspoon cumin spice
1 teaspoon paprika
Salt, pepper
Oil for deep frying

Method:

1. Put the chickpeas in a food processor with the garlic, onion and spices. Grind until you get a rough moist texture. Add a little water if needed.

2. Move the mixture into a large bowl, add the rest of the ingredients and put aside, covered, for 30-60 minutes.

3. Warm the oil. Add the baking soda to the mixture and mix slightly.

4. Wet your hands and shape into little balls. Fry until you get a deep brown shade.

It’s best served hot, so while your mixture is resting, start on this:

On the side I like to have hummus and tahini, lettuce that I shred, cucumber slices, or pickled cucumbers. And please don’t forget the warmed pita bread that you slice open a third at the top, so your family can stuff everything inside!

Until next time…Samantha Bann

www.vegasvalleycatering.com