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.
IngredientsFor the Falafel:
For the Sabra Salsa:
InstructionsFor 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.
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