How to make a good falafel sandwich Part 2, 2 videorecipes: tarator sauce and sumac onions
Ottoman heritage in the food of México
Sesame is a basic ingredient in a falafel, almost as basic as chickpeas —or broad beans (which, alone or in combination with chickpeas, are used in many recipes, especially in Egypt, another possible place of origin of this dish)—, not only because of the character that this perfumed grain gives to food, but also for its nutritional complementarity. The whole roasted grain is added to the mixture with which the falafel croquettes are made, and then, it is also used as a topping in the form of tahini, which, mixed with other things, is also known as tarator sauce.
This sauce is not only used on croquettes or inside falafel sandwiches, it is also used to brighten other dishes, such as the sayyadieh of Palestinian-English writer and chef, Joudie Kalla (author of Palestine on a Plate, another recommendation that you can find in Atole Library) which I have never tried or cooked, but now I crave just by reading the title: Lemon and Cumin Cod On Rice With Caramelized Onions and Tarator Tahini Sauce.
The onions, on the other hand, although they are a very common addition to falafel —especially in sandwiches— are not prepared exactly as I did . This recipe is inspired by the one that accompanies Falastin's falafel, and what I what I found interesting about it was the addition of sumac, which I love and not use enough.
SUMAC ONIONS
This is one of those complements or sides that you can use to take the boring out of almost anything that you have left in the your fridge or pantry at the end of the month: a quesadilla, a sandwich, a piece of bread, a tostada, a tupper with rice, an egg, a maruchan (I’m kidding, do not eat that crap, at least buy ottogi), a handful of greens, etcetera, etcetera, etcetera. Whenever I prepare these, I always think that I made too many and, in the end, they don't even last a couple days.
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