Falafel, an ancient vegetarian dish dating from the time of the Pharaohs, is usually fried, but we have figured out a way to grill it. Both Egypt and Israel claim falafel as their national dish, so we have an Israel-style salsa to serve with it. Sabra is a colloquialism for people born in Israel (as opposed to immigrants), yet the salsa has two non-native ingredients that are now grown in abundance in Israel: avocados and jalapeños. Serve with a tomato and cucumber salad.

Ingredients

 For the Falafel:

• 1 15 ounce can chickpeas, drained and mashed

• 1 small onion, grated

• 1 to 2 tablespoons plain yogurt

• 1/4 cup soft bread crumbs

• 2 cloves garlic, minced

• 4 green onions, finely chopped

• 1 tablespoon chopped fresh parsley

• 1 teaspoon lemon juice

• 2 jalapeño chiles, seeds and stems removed, minced

• ½ teaspoon baking powder

• 2 teaspoons ground coriander

• 1 teaspoon ground cumin

• Pinch of salt

• Spray oil

For the Sabra Salsa:

• 1 avocado, diced

• ½ cup plain yogurt

• 2 jalapeño chiles, seeds and stems removed, minced

• 2 tablespoon chopped onion

• 2 tablespoons lemon juice

• Chopped fresh parsley

• Salt to taste

• To Serve

• 6 flat breads or pita bread

• Lettuce leaves

• 1/4 lemon

Instructions

For the Falafel:

Combine all the ingredients for the falafel and mix well, using your hands if necessary. Knead like a dough for a couple of minutes and let rest for 30 minutes. Form into small balls and thread on skewers, of small patties and spray with the oil. If using patties, place them in a wire-mesh screen or fish basket and grill over a medium fire for 15 minutes, turning once. Don’t overcook.  

Serve the falafel in the bread topped with the salsa, lettuce, and a squeeze of lemon.

For the Sabra Salsa:

Combine all the ingredients for the sabra sauce and allow to sit at room temperature for 30 minutes to blend the flavors.

In northern Mexico, the chiles, tomatoes, and onions are grilled before making Salsa Cruda, so why not substitute some fried vegetables? Separately frying the ingredients and flavoring with cilantro keeps this from being a pasta sauce. Serve this with chips or as a topping for grilled meat, poultry, or fish.

Ingredients

• 1/2 cup olive oil (or more as needed)

• 5 mild jalapeños, stems removed (or 2 hot ones)

• 1 large onion, coarsely chopped

• 2 cloves garlic, minced

• 6 medium tomatoes, chopped and drained

• 3 tablespoons minced cilantro

• ½ teaspoon Mexican oregano

• 2 tablespoons red wine vinegar (or more to taste)

Instructions

In a large skillet, heat the olive oil until hot and fry the jalapeños until their skins start to blister and brown. Remove them from the heat and drain on paper towels. While they are cooling, add the onion and garlic to the oil and fry for 1 minute. Remove, drain on paper towels, and place in a bowl. Add the tomatoes to the olive oil and fry for 2 to 3 minutes, stirring well. Remove, drain on paper towels, and add to the onions.

Peel the jalapeños, cut in half lengthwise, and remove the seeds. Chop the jalapeños and add them to the onions and tomatoes. Add the remaining ingredients and stir well. Serve at room temperature.