https://www.saltshaker.net/20060101/happy-new-year Casting a little flavor (and a few aspersions) on the world of food, drink, and life Mon, 20 Feb 2012 13:39:06 +0000 hourly 1 https://wordpress.org/?v=7.1 https://www.saltshaker.net/20060101/happy-new-year#comment-362 Wed, 19 Apr 2006 14:32:32 +0000 https://www.saltshaker.net/?p=215#comment-362 […] The origins of the falafel are lost to time. Food historian Joan Nathan has traced it back to biblical times and beyond. In various parts of the Levant it is made with chickpeas, fava beans, butter beans, or any of a variety of other pulses. In the U.S. we probably know the chickpea version more than any other, and we don’t tend to think of falafel as separate from its accompaniments of sauces, pita bread, and salad. In New York, I probably ate falafel once a week, somewhere in the city, and I’ve written about what I consider the best there, Fatoosh. I realize I’ve been in Buenos Aires for nearly ten months now, and not eaten a single falafel, except on one trip back to New York. And so, the other day, I set out, ironically not to find a good falafel, but being the midst of Passover, to find a good gefilte fish. […]

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