Falafel in Ramadan Nights
Though its origins were in ancient Egypt, falafel has made its way around the world, so you’re probably somewhat familiar. It’s a deep-fried ball of mashed or ground chickpeas, often mixed with herbs, usually about the size of a golf ball. It’s often stuffed into a pita loaf or served as a side dish.
But if you’re accustomed to the dry, mealy falafel commonly served in the U.S., falafel in Israel (and elsewhere in the Middle East) can be a revelation. Fresh out of the fryer, good falafel has a crisp crust but a warm, almost creamy interior and a savory, nutty flavor.
The trick to building a falafel pita is mixing the falafel and toppings so you get a little of everything in each mouthful. Bite through the soft pita and feel the crunchy falafel crust collapse into the warm soft center. Get a cool taste of hummus, contrasting with the crunch of the fresh vegetables, the lemony tang of tahini and the zing of the hot stuff.
But if you’re accustomed to the dry, mealy falafel commonly served in the U.S., falafel in Israel (and elsewhere in the Middle East) can be a revelation. Fresh out of the fryer, good falafel has a crisp crust but a warm, almost creamy interior and a savory, nutty flavor.
Though its origins were in ancient Egypt, falafel has made its way around the world, so you’re probably somewhat familiar. It’s a deep-fried ball of mashed or ground chickpeas, often mixed with herbs, usually about the size of a golf ball. It’s often stuffed into a pita loaf or served as a side dish.
The trick to building a falafel pita is mixing the falafel and toppings so you get a little of everything in each mouthful. Bite through the soft pita and feel the crunchy falafel crust collapse into the warm soft center. Get a cool taste of hummus, contrasting with the crunch of the fresh vegetables, the lemony tang of tahini and the zing of the hot stuff.
Though its origins were in ancient Egypt, falafel has made its way around the world, so you’re probably somewhat familiar. It’s a deep-fried ball of mashed or ground chickpeas, often mixed with herbs, usually about the size of a golf ball. It’s often stuffed into a pita loaf or served as a side dish.
But if you’re accustomed to the dry, mealy falafel commonly served in the U.S., falafel in Israel (and elsewhere in the Middle East) can be a revelation. Fresh out of the fryer, good falafel has a crisp crust but a warm, almost creamy interior and a savory, nutty flavor.
The trick to building a falafel pita is mixing the falafel and toppings so you get a little of everything in each mouthful. Bite through the soft pita and feel the crunchy falafel crust collapse into the warm soft center. Get a cool taste of hummus, contrasting with the crunch of the fresh vegetables, the lemony tang of tahini and the zing of the hot stuff.
But if you’re accustomed to the dry, mealy falafel commonly served in the U.S., falafel in Israel (and elsewhere in the Middle East) can be a revelation. Fresh out of the fryer, good falafel has a crisp crust but a warm, almost creamy interior and a savory, nutty flavor.
The trick to building a falafel pita is mixing the falafel and toppings so you get a little of everything in each mouthful. Bite through the soft pita and feel the crunchy falafel crust collapse into the warm soft center. Get a cool taste of hummus, contrasting with the crunch of the fresh vegetables, the lemony tang of tahini and the zing of the hot stuff.
But if you’re accustomed to the dry, mealy falafel commonly served in the U.S., falafel in Israel (and elsewhere in the Middle East) can be a revelation. Fresh out of the fryer, good falafel has a crisp crust but a warm, almost creamy interior and a savory, nutty flavor.
Though its origins were in ancient Egypt, falafel has made its way around the world, so you’re probably somewhat familiar. It’s a deep-fried ball of mashed or ground chickpeas, often mixed with herbs, usually about the size of a golf ball. It’s often stuffed into a pita loaf or served as a side dish.
The trick to building a falafel pita is mixing the falafel and toppings so you get a little of everything in each mouthful. Bite through the soft pita and feel the crunchy falafel crust collapse into the warm soft center. Get a cool taste of hummus, contrasting with the crunch of the fresh vegetables, the lemony tang of tahini and the zing of the hot stuff.
Though its origins were in ancient Egypt, falafel has made its way around the world, so you’re probably somewhat familiar. It’s a deep-fried ball of mashed or ground chickpeas, often mixed with herbs, usually about the size of a golf ball. It’s often stuffed into a pita loaf or served as a side dish.
But if you’re accustomed to the dry, mealy falafel commonly served in the U.S., falafel in Israel (and elsewhere in the Middle East) can be a revelation. Fresh out of the fryer, good falafel has a crisp crust but a warm, almost creamy interior and a savory, nutty flavor.
The trick to building a falafel pita is mixing the falafel and toppings so you get a little of everything in each mouthful. Bite through the soft pita and feel the crunchy falafel crust collapse into the warm soft center. Get a cool taste of hummus, contrasting with the crunch of the fresh vegetables, the lemony tang of tahini and the zing of the hot stuff.
