When I was going to NYU I used to pass a stand that made the most amazing falafel. No one has ever come close, and I've sampled MANY MANY places in NY and abroad, including Israel over the the past 25 years (yikes!) since my college days. His stand was actually a hole in the wall with no seats located on West 4th street somewhere between Barrow and Cornelia streets.
Have been trying to reproduce the recipe, with no luck. I think I have some clues:
- Must use dried chickpeas that soaked overnight
- Grind the soaked chickpeas in a meat grinder so there is still texture
- I think there is cardaman and clove.
His falafel were NOT green. So there was no parsley or other green herbs. They were in the shape of a flying saucer, about 2 - 3 inches in diameter. My other clue is that it had a strong citrusy flavor which my suggests to me fresh coriander seeds that have been toasted, perhaps with some sesame seeds finely ground. They were perfectly toasted and cremay in the inside.
My head swoons with the memory as I write this. I'm kind of desperate. Can anyone help????
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