Falafel is popular in Middle Eastern cuisine, and each region has unique ways of making falafel, with different ingredients and shapes.
Why Ron loves it: Falafel is a great plant-based option to eat on its own with a sauce, as well as in pita. I like to use hulled chickpeas as a falafel base and form them into patties before frying. In addition to chickpeas, our falafel also includes onion, parsley, and spices.
Our Israeli salad is simple, fresh, and just delicious! Cucumber, tomatoes, red onions, fresh parsley and a splash of lemon juice.
Baba ganouj is a smokey eggplant dip made from roasted eggplants, tahini, lemon juice, and spices. We love the creaminess it adds to our falafel pita, and makes a great dip for our falafel platter.
A berry by botanical definition, eggplant is typically used as a vegetable in cooking. There is no consensus about the place of origin of eggplant, but is described as being native to India, Africa, or South Asia. It is widely grown throughout the Mediterranean Sea region.