It had been a long time since I tried a dish for the first time. I definitely felt scared, but I walked in with the expectation of liking falafel, because up to that point I hadn't heard anyone tell me they didn't like it. I have to say, the flavors were a lot stronger than I expected. I am not used to that, but I ended up really liking falafel!
First, the chickpeas are soaked, which causes them to soften. They are then ground up and seasoned with onions, scallions and spices like parsley, garlic, cumin and coriander. Next the mixture is shaped into balls and deep-fried. I was told that the best falafel is nice and crispy on the outside, while the inside remains soft but not too oily. The falafel is a crispy brown color on the outside, while the inside remains green because of the spices. If a sandwich is being made, then the falafel is wrapped in pita bread and topped with many vegetables. Hummus or tahini is drizzled on top. Hummus is a spread made from ground chickpeas, and tahini is a creamy paste made from toasted and ground sesame seeds.
In Israel, chickpeas were grown for food long before wheat was grown for bread. They have a deep connection to the land and its history. It's no wonder that for Israelis, any recipe that has chickpeas reinforces their sense of cultural identity.
