F is for Falafel

      I believe that working in one of the most popular Lebanese restaurants in California for over 5 years gives me somewhat of a license to discuss the delicate art of the falafel.  
     There are many who search far and wide for the best falafel. Some may even say you are not true  vegetarian if you haven't tried one. Others, many many others. argue that, their culture does it better than another. The rules of falafel eating are discussed; the appropriate amount of condiment, accompaniments and method by which they are delivered to the mouth are also under scrutiny. Over all, the falafel is and always will be a food loved and coveted by the masses. 
     It's crispy on the outside, soft on the inside, slightly nutty, a little garlicky, warm if it's fresh, nutritious in many ways and ultimately satisfying. It can come in many sizes, but usually one shape. This round ball made of chickpea, parsley, garlic and a host of other ingredients has changed the general perspective of what beans can be, what vegetarianism can be and what healthful eating can become.  They don't have to be fried, although they are significantly tastier and crisper when they are dipped in a vat of boiling oil, but they don't have to be. Baked is good too, sauteed is even a method which has been applied. On Top Chef a contestant attempted to use them as the "bun" of a Mediterranean inspired sandwich.  
       Thinking outside of the box is always a good idea when it comes to food. The notions of the past have clearly been tossed aside when culinary minds collide. The fate of the falafel is an excellent example of how the world of food and flavors has gotten smaller. Maybe not smaller, but more global. Thirty years ago an average Californian wouldn't have dreamed a four block stretch could include a Greek, an Indian, a Lebanese, an Italian, a Japanese and their favorite taco joint. We have welcomed these cultures with empty spoons, many napkins and clean plates. 
       The falafel, a street food on many corners of this planet, has become increasingly popular and increasingly more mainstream in restaurants. This is not a surprise to me due to their deliciousness, however, it is a surprise that more Lebanese dishes haven't gotten the same recognition. I personally absolutely love traditional Lebanese Tabouleh, I can't get enough of it. But it has to be done right. Lots and lots of parsley, plenty of fresh mint, light on the bulgur and heavy on the lemon. It's a delicate thing trying recreate these flavors, and this is where I find many places trying to recreate it, but also water the more intense flavors  down to make it more, appealing to the masses. 
       All I can say, to sum this up, is people need to be adventurous and go challenge those taste buds, don't be afraid of a food because you have never tried it, or because of its funny name, although Baba Ganouj is truly humorous, I must admit. Never cut off your nose to spite it's smell. Think of all the things you miss out on, for example, the laughter that comes with the experience and utter humiliation of slurping up your first bowl of Pho. Or the first time you were faced with a piece of sushi. Do you eat with your hands, or chop sticks, and why is it still raw, plus what's this odd green paste next to it? All in all, food is an amazing way to come together, to enjoy something new and to learn more about cultures through the food they eat. I'll go with you if you're afraid, I was once too. Trust me, my mom will not let me live down our trips to Chinatown in Los Angeles, or the time we ventured to Artesia to get in on the Indian Buffet specials. 
        But all this talk makes me hungry, and what I could go for especially is some Dim Sum from Ton Kiang in San Francisco (my favorite is the dai dze gao, also know as scallion and shrimp dumplings, de-lish-bomb).