To prepare the falafel, start the night before by soaking the dry chickpeas in cold water for at least 12 hours (1). After ...

Heat enough oil for deep frying in a pan. Test the oil temperature by dropping a small piece of the mixture into the oil; if ...

Very little is outsourced here. Pastry for the sambusek (molten parcels of highly seasoned lamb mince) and lahme be-ajeen ...

On the surface, falafel seems like a dish defined by simplicity: tender, little balls of ground chickpea and spices, fried or baked to perfection, using few ingredients and accessible techniques.

It requires soaking dried chickpeas for 12 hours overnight, but it’s well worth the effort. For a shortcut, go for Shelly Westerhausen Worcel’s quick falafel patties. She uses canned chickpeas ...

Place on a baking tray and pop into a preheated oven 120C for 15-20 mins until crisp. Watch carefully as they burn easily. Remove and set aside. Cook or reheat the Falafel and set to one side. Combine ...

Falafel is near-perfect as is. Virtuous and indulgent, this vegetarian main with Middle Eastern origins is made with smashed chickpeas, onions, herbs and spices, then fried until golden and crisp.

Falafel Originated from Egypt is made from ground chickpeas or fava beans, blended with herbs and spices. A simple and tasty ...

If you're in the mood for a shawarma wrap, you may want to check out one of the newest Springfield restaurants.

Chef Charbel Hayek's group mezze platter uses local farmers market produce in traditional recipes that draw from various ...