European Stars and Stripes (Newspaper) - February 06, 1993, Darmstadt, Hesse This experienced israeli falafel aficionado shows proper form thus avoiding the potential mess is Bob Kose in Israel a land of conflict one Man s falafel is another s Dagwood Sandwich Bubo Klose staff writer of How do you like our hamburger. The solicitation of a foreigner s food review came from an Israel Mother who was towed Tinto the shoe Box restaurant in Jerusalem by two hungry children. The woman stashed her shopping bags on the floor and boosted her Young sons onto stools and within reach of the counter top. Each promptly filled their Small hands with Large steaming falafel. As her kids refuelled the woman an Arab resident of the Christian Quarter in the old City offered some native intelligence on food that is to Israel what pizza is to Rome tacos to Tijuana and Peanut butter and Jelly to the . It s Israel s hamburger the National snack she said. And where did it come from who invented it such a question Only a fool would pose in a country split by historic rifts. Samir Saeed drove Down a Wise Middle Road when he intervened in the conversation from the operating Side of his falafel shop counter. Arab jew no one knows said Saeed proprietor of the five Stool Emporium. Both say Why argue " he said. It s a Point Well taken. There s More consensus than conflict on this unique hot Street food. The most common dispute what you put on a falafel is resolved by just adding one More ingredient to this Middle Eastern Dagwood because it seems anything you can squeeze into a slice of pocket bread is fair game. But before you Heap on the toppings it is Good to know from the ground up just what food vendors on nearly every Street Corner in Israel offer for $1 to $3 apiece. Basically the falafel is a pita pocket bread Sandwich with the main ingredient being deep Fried balls of is Bob Kloi Samir Saeed prepares falafel in his tiny Jerusalem restaurant. Seasoned Hummus. The deep Fried Hummus is the Liepart of the matter. Hummus the Darling food of vegetarians is the product of crushed dried Chick peas. Saeed soaks his Chick peas overnight in water grinds them and then seasons them with garlic and onion Parsley Green Pepper Salt and baking soda cloves and cinnamon and cumin. The Hummus mix is then rolled into a Ball somewhere Between the size of a Jawbreaker and a Ping Pong Ball and then deep Fried in"v7? Oil. This is Standard falafel fare whether prepared in Eilat Jerusalem or Tel Aviv. Then there comes the Topping. Saeed is a Purist and keeps it simple. He tops his falafel with red cabbage Tomato and red Pepper hot sauce. Other falafel stands offer trays full of onions mushrooms pickles and cucumbers eggplant Yogurt soy sauce and hot Mustard. Some vendors even top off their falafel with French Fries. Given the potential number of ingredients eating a falafel can become a Messy affair especially since it is a Street food Many natives in Israel eat on the run. is to go with the flow. Eating a falafel off a plate and with utensils could be As blasphemous As cutting your Spaghetti in Italy. Imagine How nil television commentator John Madden would eat a Greasy hamburger with Ketchup and onions falling out the Bottom and Landing on his tie. That s How you eat a falafel. Recipes Mere s a Road map to this mide Stem fast food favorite falafel 26 cups dried Chick peas soaked overnight and drained 1 Teaspoon ground coriander seeds 1 garlic Clove chopped i cup chopped onion2 Tablespoons minced Parsley 1 Teaspoon ground cumin1/4 Teaspoon Marjoram 1/4 Teaspoon Basil 1/i Teaspoon Cayenne Pepper vie Teaspoon Salt. A cup flour oil4 Large pita breads Cut in half or 8 Small ones Garnish pick your Poison hot Pepper sauce one yellow onion sliced fresh mushrooms sliced cucumbers sliced Yogurt French Fries tomatoes sliced eggplant grind the Chick peas Fine in a blender or food processor. Mix Well with the coriander garlic cumin onion Parsley Basil Marjoram Cayenne Pepper and Salt. Add the flour and mix thoroughly. From the resulting dough make Small balls about 1-1 Vic inches in diameter. Recipe makes about 24 balls. Pour Oil into a pan and heat it to 375 degrees. A few at a time deep Fry the falafel balls for two to three minutes until they Are Golden. Stuff falafel balls into pocket bread and Garnish and season to taste. Makes 8 Servings. Falafel hot sauce makes 2 cups 2 cups canned tomatoes juice of 1 Lemon 3 cloves garlic put through a garlic press 1 Tablespoon finely chopped Parsley 1 Teaspoon Brown sugar chill sauce to taste vie Teaspoon makes a mild sauce 1 Teaspoon a hot one Salt to taste put All the ingredients into a Small heavy pan bring to the boil and simmer uncovered until the tomatoes break up about 30 minutes. Adjust the seasoning and allow to Cool. Saturday february 6, 1993 the stars and stripes 17
