Little Book of Jewish Appetizers by Leah Koenig & Linda Pugliese

Author:Leah Koenig & Linda Pugliese
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2017-08-13T04:00:00+00:00

Shiitake and Scallion Falafel

Falafel is Middle Eastern snack food at its best. The vegan- and gluten-free-friendly chickpea croquettes (or often fava bean outside of Israel) check all the pleasure center boxes: crispy, tender, and savory. Falafel is Arab in origin, but has been widely adopted across Israel as a nationally beloved street food, where it is put into a split pita along with fresh and roasted vegetables, tahini, pickles, hummus, and sometimes french fries, to make a glorious sandwich.

In the spirit of improving upon perfection, I added sautéed shiitake mushrooms and scallions to a traditional chickpea falafel batter. The result is both subtle and profound, an extra dose of umami encapsulated in a delightfully crunchy package. Spear them with a toothpick and serve them as a vegetarian alternative to Albóndigas (page 80). Or eat them straight, dipped in mayo or hummus, or drizzled with an herby vinaigrette. For best results—especially if you are new to deep-frying—I suggest using a deep-fry thermometer, which is inexpensive and will ensure your oil is at just the right temperature before dropping the falafel balls into the pot. Also, do not substitute canned chickpeas; they are already cooked and their texture is too mushy for this recipe.

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