New York Cooking - Falafel
Fresh Homemade Falafels In 1992, Molly O’Neill released the amazing New York Cookbook . This wonderful tome documented the international flavor of New York City food. The book is as much a research project into the history of New York City and its immigrants as it is a collection of recipes. I have always enjoyed cooking and when I saw the movie Julie and Julia I knew that I had mission for when I retired – to cook through this book. I will not make the promise of cooking ALL of the food presented (I can’ eat eels, or tripe) but I will come close and I will share my results and thoughts here, because my growth in the kitchen is part of my personal travels in the 2nd Half. Moshe’s Falafels Anyone who has been to the Middle East, or just to a middle-eastern restaurant has most likely had a falafel. For those who haven’t, a falafel is a ball or patty made of ground chickpeas with spices. While some places use fava beans, the standard in NYC is chickpeas. According to t...