Green Falafel

green falafelgreen falafel (3)green falafel (5)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!

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Apple Cinnamon Rings

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You’d be hard pressed to find a person that doesn’t love the crunch and deliciousness of onion rings. They’re tender on the inside, crispy on the outside and have a fun and novel little shape to boot! I was enjoying onion rings the other day and it got me thinking about what other foods this particular format would work on. What else could be dipped in a delicious batter and fried to the perfect crispness and be completing addictive? The fruit bowl on my counter has been overflowing lately with a veritable myriad of apples – Fuji, Mcintosh and Braeburn to name a few and I got to thinking about these apple rings I used to enjoy as a child at local carnivals. They were always served warm with a side of caramel for dipping! The memory seemed to have whet my appetite for nostalgia and I found myself whipping up these delish apple rings despite my busy afternoon. 

DSC_0485 You can use any variety of apple that you’d like but try to avoid ones such as Mcintosh which are less able to handle the heat while frying without turning to mush. Granny smith is a good choice because it is crisp and retains its shape, but if that variety is too tart for your liking, stick to a hearty Braeburn or Red Delicious variety. 

DSC_0510 DSC_0514 I used biscuit cutters in graduated sizes to cut the apples into rings. For the smallest inner ring I used an apple corer. 

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