Falafel. Glorious falafel. Although Egypt can be credited as the origin of this dish, I believe falafel is a true Israeli national dish. I served this with a salad and you can have them in a pita if you are bread kings and queens like my kiddos. These particular falafel really celebrate sesame seeds and are covered in them. I love the flavour that the tahini brings out in the falafel itself.
Israel is a country with an ancient and varied history. As a Christian, this nation is exceedingly important as the Bible sets out that they are God’s first and chosen people.
Tahini falafel
What you will need:
- 2 cups dried chickpeas (If you use canned or cooked chickpeas, the falafel balls tend to disintegrate.)
- 1 cup fresh parsley leaves, stems removed
- 3/4 cup fresh cilantro leaves, stems removed
- 1/2 cup fresh dill, thick stems removed
- 2-3 tbsp tahini
- 1 tbsp ground black pepper
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup flour (I prefer gram flour as it is made of chickpeas. Add it gently so that your mix doesn’t get too dry.)
- Raw sesame seeds
- Oil for frying
How you can do it:
- Soak dried chickpeas overnight. Drain.
- Combine all the ingredients, except for the sesame seeds and frying oil, in a food processor.
- Form the mixture into about 16 balls, depending on what size you like them.
- Roll them in sesame seeds to coat them.
- Fry the seeded falafels (about 4 to 6 at a time) for about 4-6 minutes, moving the pan until they are evenly toasted.
- Keep the cooked falafel warm in an oven.
- Serve when you are ready.
Ptitim salad
What you will need:
- 2 tbsp extra virgin olive oil
- 1 cup Israeli pearl couscous
- 2 cups water
- Generous pinch of salt
- 3 tbsp pine nuts, toasted
- 2 roasted red peppers, sliced
- 1 onion, chopped
To dress the salad:
- 3 tbsp lemon juice
- 1 tbsp white vinegar
- 2 tbsp extra virgin olive oil
- 1 tsp cumin
- 1 bunch fresh chives, finely chopped
- 1 bunch fresh parsley, finely chopped
How you can do it:
- Heat 2 tbsp olive oil in a pan and then toast off the couscous for about 3 minutes.
- Add water and salt and bring to a boil before simmering for 10-15 minutes.
- Allow water to absorb and then set aside.
- Add nuts, pepper and onion.
- Combine dressing ingredients in a lidded container and shake to form vinaigrette.
- Dress the salad and toss it to coat in vinaigrette.
Thank you, Israel, for your delicious flavour combinations.
From mine to yours,
Mumma Alsum