Israeli Felafel

Each country in the Middle East seems to have its own slightly different version of felafel. This one is traditional to Israel as it uses chickpeas as a base and adds cumin to the seasonings. I have heard that the Egyptian Jews brought felafel to Israel with them near the birth of the nation. The foundation for their version of this delicacy was ful (pronounced fool), a thick, ruddy colored fava bean with a black heart. Many Greek, Iraqi, and Spanish and Italian Jews, however, are severely allergic to fava beans (favism) and so they elevated the chickpea, a minor player in the Egyptian felafel, to a starring role in the new Israeli version.

There is something quintessentially Israeli about felafel. These light and savory fried dumplings seem to sum up Israelis and the life they lead. They are course on the outside and soft inside. They are seemingly simple, yet when you bite into them, they are complex and nuanced. They are also not eaten alone. Felafel are stuffed in pita and wrapped in lafa; served on platters and eaten with fingers, forks, and skewers. They are eaten quickly, standing on a street corner, savored around small tables strewn across sidewalks, and eaten delicately in upscale restaurants. In Israel, with its multitude of ethnicities, religiosoties, religions, and languages, it is the simple and satisfying felafel which unites people's pallets. 

Felafel is the ultimate super food. It is high in protein, served with lots of vegetables, and is both light and satisfying. In Israel, you can find it anywhere and everywhere, and it's almost always good. Other than requiring some advanced planning, fresh felafel are quite easy to make and if I believed in making such promises, I would tell you that it will ALWAYS be better than any dry mix you find.

I made this recipe at the biannual FIG (Family In-Gathering) and they were a big hit. So many of us had made pilgrimages to Israel over the years, eating these together seemed to transport us away from the backyard of suburban Ohio to the bustling streets of Tel Aviv.

Serve this with Israeli salad, mixed pickles like mehalelah, hummus, of course amba, and pita.

Caution: felafel formers frolicking freely!

Ingredients:

• 1 lbs. chickpeas (dried, not cooked)
• 1 onion
• 4 garlic cloves
• 2 bunches of cilantro or flat leaf parsely, or one of each
• 1-2 teaspoons chili pepper flakes
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 2 teaspoons ground coriander
• 2 teaspoons table salt
• 2 tablespoons flour
• 2 teaspoons baking soda
• Canola or corn oil for frying

Directions:

the mixture - course and slightly wet

1. Soak the chickpeas in water overnight. Drain.
2. Grind the chickpeas, onions, garlic and cilantro in a meat grinder or pulse in a food  processor, but just until finely chopped and crumbly (mixture will resemble wet bread crumbs; do not over-process into paste, or balls will be heavy).
3. Add the chili, cumin, paprika, coriander, ginger, salt, flour and baking soda and mix well.
4. Cover the mixture with plastic wrap and put in the refrigerator for at least 2 hours.
5. When ready, remove the mixture and let it warm to room temperature while you preheat the oil To 350 F in a deep fryer or a frying pan (on medium heat).
6. Form 1” round balls using a mellon baller, a teaspoon or wet hands. 
7. Fry until the falafel are golden brown and are cooked through.
8. Serve in a pita bread with tahini sauce and Israeli salad.

golden, crispy on the outside, moist on the inside