For the second straight year, January has been dubbed “Falafel Awareness Month” by one regional restaurant. WAMC’s Alan Chartock spoke with Justin Goldman, general manager of Park Falafel and Pizza in Hudson, New York, to find out why.
Falafel — those crispy, filling fried balls of mashed beans, herbs and spices — is found in cafes and homes all over the Middle East and parts of Africa. It's like a common language shared among sometimes fractious nations.
But until recently, I always thought falafel was made one way — garbanzo beans, onion, garlic, parsley, cilantro and cumin. (That's how my Sudanese mother taught me.) But it turns out there are many recipes out there, each with a flavor distinct to its region.