As it turns out, falafel sandwiches are not beyond the realm of the home cook, not at all. Yes, they involve deep frying-an activity I engage in twice a year and no more. But making a falafel ball is so, so easy. I’m talking a couple of ingredients and a couple of steps. That kind of easy. Ease aside, homemade falafel turn out to be tastier than 95% percent of the falafel out there.
Einat Admony, owner of the falafel joint Taïm-where you can get one of the good 5% of falafel-walked me through making falafel, explaining why simplicity is key, where creativity comes in, and that real falafel can never, ever be baked. Find all the know how over on First We Feast.
