The origins of falafel are as contentious as territorial debates in the Middle Eastern world. The great falafel debate — whether it originated in Israel, Lebanon, Egypt, and yes, even India — has garnered a legitimate food fight on who invented these delicious little chickpea fritters. Heck, they are so delicious, anyone that can be credited with the invention deserves serious admiration! I reckon, no one can really prove its origins as local cuisines were adapted in various countries with new immigrants from various cultures. Where ever its origins, these fried chickpea balls are beyond tasty and need to be made for you and your family to enjoy!
I was once told by an Arab woman that you can tell the freshness and quality of a falafel by the colour of the insides of the falafel. If the insides are brown and dull, the falafel was probably made by a mix or it is not as fresh as it should be. A fresh falafel should have insides that are green and vibrant!
I’m itching for longer days, warm balmy weather, barbeque lunches, and lazy summer days! I’m in Summer mode already despite the fact that Spring is not even upon us! Um, actually… we are in the dead of winter. But a girl can hope! I’ve been cooking up all sorts of recipes that are conducive to the warm weather and what better recipe than this!
Whether you call them Paletas (a Latin American ice pop made from fresh fruit) or good old-fashioned popsicles, these frozen little treats are fresh and bright and completely free of artificial dyes or flavours. So do your kiddies and yourself a favour and stop serving popsicles with artificial dyes and high-fructose corn syrup when you can serve up these delicious and healthy treats that are so easy to make!
As far as I’m concerned, Pad Thai is the true test of any Thai restaurant. These delicious stir-fry rice noodles are synonymous with Thai cuisine and are arguably the most well-known Thai dish, globally.
Given that I am uber in love with this dish, I spent hours upon hours…upon hours (!) perfecting this recipe. Anyone can stir-fry vegetables, but the hallmark of this dish is the sauce that the noodles and vegetables are coated in. The perfect Pad Thai sauce is a symphony of sweet, sour and salty, and has the perfect amount of acidity. It’s getting that balance that is the most challenging of things.
As with any recipe I emulate, I poured over copious amounts of recipes and videos and analysed, in great detail, the quantity of ingredients that Thai street vendors use while creating this dish and finally…finally (!) came up with a recipe that is as true to the Pad Thai that is found in my favourite Thai restaurant!
This recipe seriously delivers the perfect, restaurant-style authentic Pad Thai and is yours for the cooking! So go to it and seriously ‘wow’ your family and friends with this delish Pad Thai!