This post originally appeared in the Boomington Herald Times on March 8, 2006
The Internet is a fanatic’s best friend – it helps you find all the
other people in the world who are seriously obsessed with the same things you
are. This can be bad if you are bent on evil ends, but it you are interested in
something benign, then it can be a godsend for helping you tap into the buzz.
How else would I have ever found L’As du Falafel, the dinky little dive
of a place in Paris ‘ 4th arrondissement that serves one of the best sandwiches in the world?
According to the vast array of online fans who are as hooked on it as I, the
falafel at L’As (which means the Ace) are as good as (or better than) the ones
you’ll find in Israel.
I don’t know about that, but I do know I dream about it when I am not in Paris and make a beeline
for it when I am. With all the glorious French food to be had in that city,
this funky little Israeli place is the one stop I unfailingly make every time.
A falafel sandwich is a wondrous thing. A kind of pan- Middle Eastern
fast food, it is made in Arab countries with spiced up fava beans, sometimes
combined with chick peas, and in Israel with chick peas alone. The
toppings can vary from various cold salads to pickles to vegetables (crisp
lettuce, and ripe tomato) to sauces – tahini (ground sesame seed), yogurt,
chili or mango paste.
You can get wonderful falafels right here in Bloomington. Try the delicious version at the
Trojan Horse, on Kirkwood Avenue, where the sandwich is topped with lettuce, tomato, onion and tahini sauce. Or
the yummy version at Falafels – Flavors from Jerusalem, in Dunkirk Square. Served with greens and
hummus, with other sides you can order to top it up.
It’s the toppings that make the difference. You can order the falafel at
L’As du Falafel "normal," but the way to go is the falafel special,
which comes with fried eggplant, two kinds of crispy cabbage salad (green and
purple), hummous, babaganoush, cucumber salad, and tahini sauce, all for 6
Euros (just over 7 bucks.) It’s spicy, unctuous, and crunchy – the vinegar tang
of the salads dances with the soft nuttiness of the tahini, the cabbage crisp
against the melting eggplant, the falafel nuggets buried amid all the other
goodness. And the bread they use is terrific-the closest to the good chewy
Syrian bread my Lebanese grandparents used to make that I have had since I was
a child. Unbelievable flavor and texture in a cheap and portable feast. The
heaping sandwich is a two-hander; it’s extremely hard to put down once you’ve
picked it up, and not just because it tastes so good.
That’s why, despite the fact that patrons are lined up outside L’As du
Falafel to buy their sloppy, drippy, heavenly sandwiches at the open window,
you are better off queuing up for one of the few tables inside the tiny
building, on whose walls are scattered signed photos of Lennie Kravitz, the
restaurant’s best known fan. Sit down at a miniature table, with a small pot of
chili sauce before you, the aroma of falafel, grilled chicken and lamb
schawarma filling the air. With an overflowing plate of frites and a messy
sandwich in hand, no one is dining better than you are in the whole city of Paris. Don’t miss it.
L’As du Falafel, 34 rue des Rosiers, Paris 75004.
If you are feeling ambitious, try making these luscious sandwiches at
home. The key is the toppings. This falafel recipe comes from Gourmet Magazine,
the toppings are my version of the ones at L’As du Falafel. Assemble each
sandwich by spreading some hummus or baba ghanouj inside a split, warmed up
Add a few falafels, some eggplant, some cabbage salad and chopped
cucumber and tomato, and drizzle over with tahini sauce.
Eat it quickly.
From Gourmet Magazine, January 2004
1 1/4 cups dried chickpeas (7 ounces)
2 garlic cloves, finely chopped
3/4 cup finely chopped onion (1 medium)
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon fine sea salt
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1/2 teaspoon baking soda
1/4 teaspoon cayenne
About 6 cups vegetable oil (48 fluid ounces)
6 rounds of pita bread
Special equipment: a deep-fat thermometer
Accompaniment: tahini sauce (see below)
Soak chickpeas in cold water to cover by 2 inches in a bowl at room
temperature at least 12 hours (and up to 24.) Drain well in a colander.
Puree chickpeas with all remaining ingredients except oil in a food
processor until as smooth as possible, about 2 minutes. Spread puree in a 15-
by 10- by 1-inch baking pan and let dry, uncovered, 1 hour.
Scoop 2 tablespoons of puree onto a long sheet of wax paper, then press
and pat with your fingers into a 2-inch-wide patty. (Pressing the puree will
help the patty hold together when frying.) Make a small hole in center of patty
with tip of your pinkie finger (to help cook evenly). Make more patties in same
manner, arranging them in 1 layer on wax paper.
Heat about 1 inch oil in a 4- to 5-quart heavy pot (preferably
cast-iron) until thermometer registers 340 degrees. Working in batches of four,
gently drop patties into hot oil, then fry, turning occasionally, until golden
brown, two to three minutes, and transfer to paper towels to drain. Return oil
to 340 degrees between batches. Serve falafel warm or at room temperature,
stuffed into bread with toppings.
Makes six main-course servings.
2 garlic cloves
1/2 teaspoon fine sea salt, or to taste 1/2 cup well-stirred tahini
(Middle Eastern sesame paste)
5/8 cup fresh lemon juice
1/4 cup water
1/4 cup olive oil
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh flat-leaf parsley
1/4 teaspoon ground cumin
Mince garlic, then mash to a paste with sea salt. Whisk together garlic
paste and remaining ingredients until combined well. Can be made one day ahead
and chilled, covered. Bring to room temperature before serving.
Makes about 1 1/4 cups.
One good sized eggplant, or several smaller ones, sliced into 1/2 inch
thick rounds and then cut in half (so that you have half moons.) If the
eggplants are very small, cutting into rounds is sufficient.
Salt and pepper.
If you want, you can salt the eggplant slices and leave them to drain
for 1/2 hour. I unusually skip this step, but I always taste eggplant before
cooking to be sure it is not bitter. If you do salt the eggplant, be sure to
dry it with paper towel before the next step.
Heat an inch of oil in a deep skillet til very hot (nearly smoking.) If
the oil isn’t hot, the eggplant will absorb it. Fry the eggplant slices until
golden or reddish brown. If you have a lot of eggplant, or if the skillet is
not large, do this in two batches. Don’t crowd or allow the eggplant to cool
off the oil. Drain on paper towel and salt and pepper to taste.
Baba Ghanouj (Eggplant and Tahini Spread)
Gourmet, September 2000
2 large eggplants (2 1/2 pounds total)
1 tablespoon to 1/4 cup well-stirred tahini (Middle Eastern sesame
2 to 3 garlic cloves, chopped and mashed to a paste with 1/2 teaspoon
3 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1 to 1 1/2 teaspoons salt
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh parsley
Prepare grill for cooking.
Prick eggplants with a fork and grill on a rack set 4 inches over
glowing coals, turning every 10 minutes, until charred all over and very soft,
20 to 35 minutes. (Or broil in a shallow baking pan about six inches from heat,
turning occasionally.) Cool eggplants.
Discard charred skins and tough stem ends and puree eggplants in a
blender with tahini, garlic paste, lemon juice, cumin, and salt until combined
well. Season with more salt if necessary.
Transfer to a plate or bowl, then drizzle with oil and sprinkle with
Makes about three cups.
Adapted from Gourmet Magazine, October, 1988
4 garlic cloves
1 teaspoon salt
two 1-pound 3-ounce cans chick-peas, drained and rinsed
2/3 cup well stirred tahini
1/4 cup fresh lemon juice, or to taste
1/4 cup olive oil, or to taste
1/4 cup fresh parsley leaves, chopped
On a cutting board mince and mash the garlic to a paste with the salt.
In a food processor puree the chick-peas with the garlic paste, the tahini, the
lemon juice, 1/4 cup of the oil, and 1/2 cup water, scraping down the sides,
until the hummus is smooth and add salt to taste. Add water, if necessary, to
thin the hummus to the desired consistency and transfer the hummus to a bowl.
The hummus may be made three days in advance and kept covered and chilled.
Sprinkle with chopped parsley and drizzle with a few teaspoons of olive oil
Makes about four cups.
1 medium head cabbage (purple or green), shredded
Salt and pepper
Toss the shredded cabbage with a dressing of one part vinegar to two
parts oil. Salt and pepper to taste. Allow to sit for an hour or two before