A Med Spread

I recently ate at a Mediterranean restaurant and thoroughly enjoyed the Falafel, which were soft on the inside and crunchy on the outside. On closer examination I discovered that they had been rolled in sesame seeds which gives great flavor as well as texture. It was only expected that I would try and replicate them while the memory remained fresh, and so I made a batch and served it up in pita pockets with a salad and a dressing of yogurt flavored with a clove of minced garlic, salt and lots of mint.

The origins of Falafel remain a bit murky; the Egyptians claim to be the first to have made them and the Israelis claim it as their signature food and so the falafel has been the cause of much dispute. Either way it is popular throughout the Mediterranean and the Middle East and for good reason. Usually made from ground chickpeas (garbanzo beans), Falafel is formed into balls, fried and filled into Pita bread pockets and served with various sides consisting of anything from pickles to salads. A popular street food and a substantial meal in itself, I personally think that it is a great substitute for meat and as hearty.
My recipe for Falafel:

1 cup dried chickpeas soaked overnight or a 16oz can of chickpeas

1 large onion

1/2 tsp chili powder

1 tsp cumin powder

1 tsp coriander powder

salt to taste

2 tbsp. flour

a handful of fresh parsley

2 cloves of garlic

1 1/2 tbsp sesame seeds

1/2 cup oil for frying

1. Drain the chickpeas and give them a rinse. If using dried chickpeas, cook them till they are soft.

2. Combine all the ingredients except the sesame seeds and process to a coarse paste. Form into balls. Roll in sesame seeds and fry.

3. Fill into warm pita pockets and serve with a dip and salad.