Falafel (Israeli)

Falafel’s exact birthplace is argued over by the whole Middle East, but in Israel it became a national icon, served in pita with salad and tahini from street stands on every corner. The little chickpea fritters are made from soaked dried chickpeas, never cooked ones, which keeps them fluffy inside and crisp outside. Everyone has a favorite stand, and loyalties run deep enough to start family arguments.

Crisp little spheres of golden chickpea

Proper falafel is a study in contrast: a shattering golden shell that gives way to a tender, herb-flecked center, fragrant with cumin and coriander. Packed into warm pita with Israeli salad, pickles, and a drizzle of tahini, it becomes a complete meal in your hand. The frying oil must be hot and the batches small, so each ball turns out bronzed rather than greasy. A dollop of amba or a spoonful of hot sauce on top is a fine upgrade for those who like a kick, and a double batch never goes to waste.

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