The first falafel I tried was from the hands of my mother-in-law to be. The small hot ball that emerged from a pan of peacefully sputtering oil revealed the big flavor of earthy cumin, bright herbs and nutty beans. I still wonder if it was the moment I took a bite when I decided that woman would become my mother-in-law.
«What is it?» I begged to know as if as my life depended on that knowledge. Aware of the effect her food made on me, she replied, «Falafel». Mom was surely proud to showcase the Middle Eastern culinary heritage of her family, little known in this country outside of the South Eastern Turkey. This is how I met falafel: it was not a by-the-way packed with a lot of condiments in a pita pocket and shoveled up to satiate my appetite. Instead, it appreared a jewel from the treasure chest of the culinary tradition I started exploring with my sinking heart and watering mouth.
