#19 I Am A Citizen Of The World! And A Falafel Chapati Wrap

It’s May and I can’t believe we have been in Goa for 7 months!  We are leaving in a few days and off to travel for a while, coming back to paradise in the end of August but in between it’s an adventure. It’s funny as Elay really doesn’t want to leave Goa and that makes me happy, he feels at home! i am looking forward to moving a bit, seeing new things and exploring. Gaining back my inspiration, even in India things become familiar.

I was talking to a friend this week and she mentioned the phrase ‘Citizens of the world’ when she said it, something in me clicked because that’s exactly what I am and what my kids are.

Since being a child people were always confused about where we come from? You see, we talked in 3 different languages between us and that made people wonder.

Now with my own little family it’s exactly the same which again makes people wonder. Ishay and I, we were brought up in Israel, lived in England, the kids are British but I also talk Spanish.. why? Because I was born in Argentina (that always surprises everyone the most) and now.. well we are traveling, living in Goa for a bit and we will see, we go with the flow and live the moment so i am not sure but this is the way we like it, for now. going back to a 9-5 job is always a thing we can do but for now doing the different lifestyle thing is what we chose, so yes, i guess we are citizens of the world.

So how can I explain exactly who I am? I am so many different things and actually why should I? having a bit of everything is what defines me, i guess.

I am who I am and maybe I am not always sure but hey, I am still young and making life changes is still allowed. I love different cultures, I take the best from each, I observe and learn and that to me is the best thing.

And my food.. well the food is a citizen of the world as well! People ask me what kind of food I cook and I say it’s a fusion but really it’s a bit of me and everything I am, everything i see, the people i have met and the food i have tried.

I probably won’t be cooking as much as we are traveling for a bit but I am really excited to just observe and learn and fill my brain with new and exciting ideas and mixes that work well together.

Before I venture off I give you my own little fusion: my fluffy Falafel (which defins Israeli food but actually comes from Egypt) Served with lentil hummus, a bit of an Indian inspiration as lentils are HOT here, wrapped inside a lovely warm Indian Chapati.

Ishay doesn’t like the Hummus served with the Falafel, go figure? so i make him a great green Tahini…

What is more worldly than all of that? we have Israel, Egypt, India and me.

What you will need

For the Lentil Hummus

  • 1 x Cup of red lentils, soaked for an hour in water and then cooked until soft
  • 1/2 Cup water
  • 1 x Squeezed lime
  • 4 x Garlic cloves
  • 2 x TBSP of good Tahini paste
  • 1 x TSP ground cumin
  • 1 x TSP salt

For the Green Tahini

  • 1 x Cup Tahini paste
  • 1/2 Cup water
  • 1 x Squeezed lime
  • Any greens you have in the fridge: parsley, coriander, basil, spinach
  • 1/2 x TSP ground cumin

For the Chapatti (to make about x10 Chapatti’s )

  • 3 x Cups of flour (could be whole wheat, white or a mixture)
  • 1 x TBSP salt
  • 2 x TBSP vegetable oil
  • 1 x Cup of water

For the Fluffy Falafel (about 30 balls)

  • 1/2 x Kg uncooked chickpeas, soaked in water for 8-12 hours (you might need to change or add water) – if it’s hot weather, place the chickpeas in the fridge
  • 2 x Slices of bread soaked in water, drained and squeezed
  • 5 x Garlic cloves
  • 1 x Large red onion
  • 2 x TSP baking powder
  • 1 x TSP ground cumin
  • 1 x TSP ground coriander seeds
  • 2 x TBSP chickpea flour
  • 1 x TBSP salt
  • 1/2 x TSP pepper
  • Vegetable oil for frying the Falafel

Lets get started

Lentil Hummus

  • Place all ingredients in a food processor and blend until you have a smooth paste, add water gradully so that the paste is not too watery, place in the fridge and serve with the Falafel

Green Tahini

  • Place all ingredients in a food processor and blend until you have a green amazing paste, the Tahini should be a bit more watery then the Hummus but not to runny


  • Place the flour in a bowl, make a whole in the center, add the salt, oil and gradually the water, staart kneading the dough until you have a smooth texture and a lovely dough that isn’t sticky but quite firm, place in a bowl, cover with a kitchen towel and leave to rest for about an hour
  • An hour later, split the dough to about 10 equal dough balls
  • One by one, dip the ball in flour on both sides and roll out to a flat circle, about 1/2 cm high
  • Heat a flat Tawa (Indian flat pan) or a similar pan, meduim heat
  • Place the chapatti on the pan, when the chapati starts blowing up with heat, you flip it and wait a few minuets.
  • Chapattis should be nice and brown from both sides
  • Place in a folded kitchen towel until all Chapatis are ready to serve, to keep warm and soft

Fluffy Falafel

  • Drain the chickpeas and place in a blender, you might want to do this in 2-3 batches, blend the chickpeas until they are a thin grain.
  • Grate the onion and garlic, add to the chicpeas
  • Add all spices, bread baking powder and flour, mix well using a spoon and then your hands
  • Leave in the fridge for an hour to set
  • Heat the oil
  • Using a spoon scoop some of the mixture, create a ping pong size ball and place in the oil, repeat and fry about 6-8 at a time
  • When the Falafel is golden brown remove from the oil and fry another batch

The best way to eat the Falafel is with lots of hummus or tahini in a chapatti wrap!




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