Andalusía was known for its many shops specializing in fried foods. The Sephardic passion for fried foods spread to the Italian Jews, who love a good fritto misto, and to the Middle East as well. Falafel exemplify the Sephardic fritter tradition at its best. These crunchy chickpea croquettes are Egyptian in origin but are now equally popular in Syria and Lebanon, and have become a signature dish of Israel. The crunchy fried falafel are tucked into warm pita bread with chopped tomato, cucumber, and tahini dressing, possibly enriched by a dollop of hummus. Instead of using bread and flour to bind the mixture, some cooks add
Put the chickpeas in a
In a deep saucepan or a wok, heat
© 2002 Joyce Goldstein. All rights reserved.