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!
Little subtle changes. Easy simple recipes. That’s what we’re doing today. You may notice over the next few weeks that my blog will be changing a bit. The format will remain the same – clean, simple and streamlined, however, the content may be displayed in varied ways and you’ll notice the presence of subtle watermarks on my images. I’m reticent about marring my photos with text hiding somewhere near the bottom of the photo because, for the most part, I find watermarks intrusive and generally unappealing. On the other hand, they’re often essential to assign proper attribution for a recipe or idea to the originator of such work.
Earlier today, I came to find that someone was using the image from one of my recipe posts on my blog along with my recipe written verbatim (which they copied and pasted), and presenting it as their own work. Now, it’s very likely that it was done innocently and without guile, but it prompted me to begin thinking about protecting my work. I spend hours upon hours a day (on top of my day job) developing, researching and creating recipes before styling and photographing them then finally, penning what I’ve learned into a cohesive piece of writing for all you lovely readers to read. My work represents who I am and my own creativity. So while I will always encourage the free exchange of ideas and recipes in the great food blogosphere, please be kind and remember that content and images on my blog (as well as every other food blog that exists out there in the vast blogosphere) is protected and copyrighted as intellectual property. If you chose to reproduce the recipe word-for-word along with my images, you must ask permission before doing so by sending me a request here. What I’m mentioning today is no different than what I’ve already mentioned here in some detail but I’m bringing it up again in light of today’s incident so thanks for bearing with me if you’ve read this blurb already!
If you are inspired to adapt or slightly modify my recipe to make it your own (and you write it up in your own words and with your own photographs), you can do so without express permission, so long as link your work back to my blog. When I can recall where the inspiration from a particular recipe came from, I always mention where the recipe originated or was inspired from, and whether it was adapted or modified. See for example this recipe which was adapted and noted as such. My blog is hit with pingbacks all day long with other website and blogs which link back to my website (see examples, here and here where my Chaat Papdi and Chickpea, Red Bean and Herb Salad where featured on Boston.com and on OshawaCentre.com and were linked back to my work) and I am as happy as a clam when my work is properly attributed.
Now, how shall I segway out of that awkward conversation to more happy topics such as food. Hmm, well let’s just move on to easy, simple recipes, shall we? And wouldn’t you know it, I have the perfect example right here! This is a classic mint and coriander/cilantro chutney that often accompanies yummy samosa, pakoras and other Indian savoury snacks. This chutney, along with date chutney, goes well with chaat papdi as well (both are recipes which I posted earlier so click on the words to link back to those recipes). The chutney is a gorgeous deep hue of green and has the bright flavours of the herbs, the bite of the chillies and a hint of garlic. Some people will often add half an onion to the mixture but I find the flavour of the raw onion is too harsh and overpowers the bright flavours of the herbs. This chutney is as delicious as it is intense and makes a delicious addition to any Indian-themed meal.