Falafel, with its crisp exterior and tender interior, is a beloved Middle Eastern dish that has captured the hearts and palates of food enthusiasts worldwide. These flavorful chickpea or fava bean-based patties are not only delicious on their own but become truly exceptional when accompanied by the right sauce. In this culinary exploration, we delve into the realm of falafel sauces, from traditional classics to creative variations that elevate this already delightful dish.

What Goes Well with Falafel?

Before we dive into the world of falafel sauces, let’s briefly touch on what complements falafel itself. Falafel’s earthy, nutty flavors and satisfying texture harmonize wonderfully with a variety of accompaniments. Here are some popular Falafel dinner ideas:

Pita Bread: Soft, fluffy pita bread serves as the perfect vessel for holding falafel and its accompanying sauces. The combination creates a delightful handheld meal.

Fresh Vegetables: Crisp lettuce, ripe tomatoes, crunchy cucumbers, and tangy pickles add freshness and a burst of color to your falafel wrap or plate.

Hummus: Creamy and savory, hummus provides a rich and velvety contrast to the falafel’s texture, enhancing the overall flavor profile.

Pickled Vegetables: Tangy pickles, such as turnips and peppers, add a zesty kick that balances the richness of the falafel.

Tahini: A classic accompaniment, tahini offers a nutty and slightly bitter flavor that complements the earthiness of falafel.

Tabbouleh: This vibrant parsley and bulgur salad provides a refreshing and herbaceous contrast, enhancing the overall dining experience.

Now that we’ve set the stage, let’s delve into the heart of our exploration: falafel sauces.

What is Falafel Sauce Made Of?

Falafel sauces come in a variety of flavors and textures, each contributing its own unique twist to the dish. While there are numerous creative variations, two traditional sauces stand out:

Tahini Sauce: Perhaps the most iconic of all falafel sauces, tahini sauce is made from tahini, a paste created from ground sesame seeds. Mixed with lemon juice, garlic, water, and sometimes yogurt, tahini sauce delivers a creamy, nutty, and slightly tangy flavor that complements the falafel’s richness.

Tzatziki Sauce: While not as traditional as tahini, tzatziki is a refreshing and versatile sauce commonly associated with Greek cuisine. It consists of yogurt, cucumber, garlic, dill, and lemon juice, resulting in a cool and tangy sauce that provides a delightful contrast to the warm falafel.

Is Falafel Served with Tahini or Tzatziki?

The choice between tahini and tzatziki often comes down to personal preference. Traditionalists tend to lean towards tahini for its authentic Middle Eastern flavor, while those seeking a lighter, yogurt-based sauce may opt for tzatziki. Both sauces offer distinct characteristics that enhance the falafel experience. However, there’s no rule against enjoying your falafel with a generous drizzle of both sauces for an explosion of flavors.

The Two Types of Falafel

Before we proceed to explore falafel sauces further, let’s briefly discuss the two main types of falafel:

Chickpea Falafel: The most common variation, chickpea falafel, is crafted from ground chickpeas blended with herbs and spices such as parsley, cumin, coriander, and garlic. The mixture is formed into balls or patties and then fried or baked to golden perfection.

Fava Bean Falafel: In some regions, fava beans take center stage as the base for falafel. Fava bean falafel offers a distinct flavor and texture, often slightly nuttier than its chickpea counterpart. It’s a testament to the versatility of falafel that it can be enjoyed in different forms across cultures.

The Art of Making Your Own Falafels

While falafel is readily available in many eateries, there’s something truly special about mastering the art of making them at home. Learning how to make falafels from scratch allows you to customize the flavors, experiment with ingredients, and create a culinary masterpiece that reflects your personal taste.

For a comprehensive guide on crafting the perfect homemade falafels, check out “How to Make Perfect Falafels at Home.” This step-by-step tutorial provides valuable insights, from selecting the right ingredients to achieving the ideal texture and flavor. By learning the techniques behind crafting falafels, you gain a deeper appreciation for the dish and open the door to a world of creativity in your kitchen.

In conclusion, falafel sauces are the key to elevating an already exceptional dish to new heights of flavor and enjoyment. Whether you prefer the nutty creaminess of tahini or the refreshing tang of tzatziki, the choice of sauce adds a personalized touch to your falafel experience. As you explore the world of falafel, don’t forget to experiment with different sauces and variations to discover your perfect combination. And remember, the journey to culinary mastery begins with the first falafel you craft in your very own kitchen.

All of us have a friend or co-worker that makes entertaining seem effortless. While you’d love to hate her, you may not get invited to her parties any longer if you do. Their can’t-miss soirees are productions in which no detail is overlooked. From the elegant champagne cocktails, to the terrines of Pâté de Campagne with house-cured cornichons and stone ground mustards, to the well-appointed tablescapes, to the perfect musical playlist, the gatherings are always spot-on.

Whether you have been nominated (read: badgered/conned into/forced) to host this year’s family Christmas dinner, book club holiday party, Girl Scout gingerbread house decorating social, or a New Year’s Eve cocktail party – you’ve already been given the best/worst gift of the season. This is your chance to prove your mettle at crafting seasonally-inspired cocktails (with gluten-free alternatives, naturally), arranging glitter-covered holiday balls elegantly in crystal vases intermingled with branches cunningly foraged from your neighbor’s yard that you’ve lovingly spray painted metallic hues, and show off your superior understanding of royal icing for the veritable cacophony of nativity scene-themed sugar cookies you’ve spent two weeks baking and decorating.

Luckily, living in the Walla Walla Valley, we have an embarrassment of talent at our fingertips to help make your holiday parties a smashing success at whatever level of involvement you deem appropriate. From butchers, to bakers, to (candy)stick makers – there are more options than one can possibly take advantage of that will help make playing hostess a breeze. Whether you need spaetzle, strudel, truffles or teacakes, the artisans highlighted below (amongst many others) will help you pull off one unforgettable evening after another. For those of you with a bit of Martha Stewart’s spirit in you, these sweet makers have shared their favorite holiday treat recipes with you. For the busier of us (okay…lazier), these delicious noshes, amongst many others, are available at their shops and will certainly help make your holiday season a delicious one to remember.

A Walla Walla classic, Bright’s Candies has been keeping the valley on a sugar high since 1934. Owners Paul and Tiffany Jenes are consummate artisans, churning out hand-forged chocolates, confections of every stripe, candied nuts, artisan popcorn and more in their quaint shop in Main Street in Walla Walla. Guests to the store can watch Paul as he and his team produce chocolates day-in and day-out in their galley-style workspace. As the holidays progress, you’ll often see boxes of truffles and chocolates stacked to the ceiling as the team rushes to meet demand. This year Bright’s is excited to feature Gingerbread Rolled Truffles as one of their seasonal features, and trust me, you won’t want to skip these decadent delights!

Should your sweet tooth have more of an adult proclivity, Bourbon Spiked Hot Chocolate from Petits Noirs may be the perfect ticket. Founded by Lan Wong and James Boulanger, Petits Noirs melds artisan bakery training with a passion for fine European chocolates. After decades of living and working in New York City and enjoying the finest things life has to offer, Wong and Boulanger moved to the Walla Walla Valley after falling in love with its beauty and launched their boutique chocolate company. Inspired by both the abundance of fresh produce in the region as well as the wines, their sophisticated chocolates, nougats, sauces, drinking chocolates, and toffees are sure to tickle the heart of any true foodie. One of my favorite cool season treats is a glass of their superb hot chocolate spiked with an adult libation of your choice. It certainly will make those long winter nights much more bearable! If you don’t want to go to the hassle of chopping and mixing your own chocolate and herb base, Petits Noirs sells their signature hot chocolate in tins for on-demand use at home.

If you are hosting Christmas dinner for your friends and family and making that perfect pie crust just isn’t your cup of tea, Chef Michael Kline from the Walla Walla Bread Company just may be your favorite person this time of the year. After spending decades cooking in top restaurants across the United States, Chef Kline and his wife opened arguably the top artisan bakery in the region. Kline’s commitment to gluten-filled decadence does not go unnoticed to visitors to the bakery. The long hours and steadfast focus on quality can been seen and smelled in everything that is presented; from the wood fired pizzas, to the rustic French baguettes, to the mouth-watering macaroons and beyond. Kline and his team have an especially deep understanding of pastry crust, and as simple as it may sound, pie crust can be one of the more challenging things to perfect in the kitchen. The classic apple pie he produces is truly a culinary delight, we suggest you enjoy it with a drizzle of salted caramel and some pomegranate seeds at your next holiday dinner.

“Let’s toast to a beautiful, prosperous and fun-filled year ahead. Cheers!” exclaims Shannon Block, raising her wine glass. Our guests had just arrived at Bryant Barn for a Sunday night dinner party and everyone was getting settled in for an evening of riveting conversation, spectacular food and local wine.

Growing up, a big Sunday dinner was always a staple in my household, and was a tradition I worked to sustain throughout my college years and to this day. While at times I shrug off tradition and host my weekly dinner party in the form of a brunch, a gourmet barbecue next to the swimming pool, or grilled pizzas around the fire pit, the simple act of gathering friends together for a memorable meal has always been of utmost importance (and more importantly, enjoyment) for me.

Understanding that we have just gotten through yet another busy holiday season, and you may have swore that you never want to cook for another big dinner party again; as we move into the dark months of Winter and that exhaustion is fading into pine-scented memories, it is the perfect time to begin entertaining again on a more intimate scale.

While it can be a more challenging to enjoy locally-sourced products in the Winter months than at other times of the year, it certainly can be done. The menu for the evening’s soiree features pasture raised chicken from Blue Valley Meats, hearty root vegetables, kale, herbs and squash from my backyard garden, Fuji apples from LeFore Orchards, cheese from the Monteilliet Fromagerie, olive oil from Balboa Winery’s new olive grove in Tuscany, Leonida, and a variety of wines that reflect the unique qualities of the soils here in the Walla Walla Valley.

Although the dishes at my Winter dinner parties change from week to week, there is always a similar flow to the meal. After noshing on a well-appointed cheese plate featuring a variety of cow, goat and sheep cheeses of differing textures and flavor profiles, toasted nuts, dried fruit, preserves, and some simple French crudité, guests move from the living room to the dinner table. I served the first course, an aromatic Curried Butternut Squash Soup alongside a glass of Balboa Winery Merlot. When it comes to a holiday meal (or any multi-course meal for that matter) I don’t serve the soup in a dinner sized portion, but instead in a small appetizer sized portion to allow guests to warm their bellies with something delicious before the main event.

The setting for the evening’s meal, Bryant Barn, is a spectacular recent renovation of an old storage shed into a contemporary and bright vacation rental home. Owner Janet Byerley, a pioneer of the Walla Walla Valley wine scene having founded Waterbrook Winery back in 1984, tied in a rustic, yet tasteful, viticultural theme throughout the property. The stained concrete floors harken to the production spaces of wineries, the fire pit is crafted from the staves of well-loved wine barrels, and one of the bedrooms is actually a massive old oak barrel that sleeps two.

Moving onto the second course of the night, Linguini with Portabella Mushrooms, Kale and Pine Nuts with a Brown Butter sauce, the conversation at the table turns warmer, as several of my guests who had not met one another before today begin to get more acquainted. I always love to have a person or two in attendance that either I, or my other guests do not know very well. Glancing at his bowl of pasta flecked with bright colors from the wilted kale, pomegranate seeds, and fresh chévre, David Brauhn, comments on how beautiful and delicious the dish is.

As Melanie Jaques opens a bottle of Roussane and refills our glasses for the main course, I plate up our gorgeous heritage roasted chicken, alongside roasted carrots, parsnips and rutabagas and drizzle each plate with a plum-white wine jus. The chicken is moist and succulent, with delicate herbal qualities transferred to the flesh from the brining process. The wine is a perfect match, it’s rich body and flavors of pears and honey mingle beautifully with the chicken.

After some debate about brining versus rubs for poultry, our main course winds down and guests enjoy a small digestif of warmed Grand Marnier as I plate dessert. Winter is citrus season, and as such I love to feature beautiful citrus fruits whenever possible in my meals. Meyer Lemon, being a particular favorite of mine was the inspiration behind the night’s finale. This Meyer Lemon Olive Oil cake is bright, light, and heart-healthy as the butter typically associated with bundt cakes is replaced with extra virgin olive oil. I dusted each slice with some confectioners sugar, drizzled them with a hibiscus flower syrup and liberally tossed slices of kumquat across each plate. Everyone agrees that this simple, yet elegant dessert was a perfect capstone to the hearty dinner.

After dinner, I set out a platter of clementines, apples and walnuts, opened a bottle of bubbles, and gathered around the fireplace with my guests to share stories of our holiday ski trips, awkward family gatherings, and our hopes and plans for the year ahead. As the logs on the fire began to wane, yet another night of sharing and discovery, making new friends and celebrating the bounty of the Walla Walla Valley was complete.

The Lost Superfoods: Rediscovering Nature’s Nutritional Gems

In the modern era of fast food and processed meals, the allure of convenience often overshadows the importance of wholesome, nutrient-dense foods. However, there exists a treasure trove of “lost” superfoods—ancient staples that have been overlooked in favor of more mainstream options. These superfoods, rich in vitamins, minerals, and antioxidants, offer a plethora of health benefits that cannot be ignored. From enhancing immune function to promoting longevity, the benefits of incorporating these forgotten gems into your diet are numerous. Yet, the dangers of ignoring them extend beyond mere missed opportunities for better health—they may contribute to nutritional deficiencies and increased risk of chronic diseases.

The Lost Superfoods: Unveiling Nature’s Secrets

Amaranth: The Aztec Grain of Gold
Amaranth, revered by the Aztecs as a symbol of strength and prosperity, is a gluten-free grain packed with protein, fiber, and micronutrients. Its high lysine content makes it a complete protein source, making it an ideal choice for vegetarians and vegans. Additionally, amaranth is rich in calcium, iron, magnesium, and antioxidants like vitamin C and vitamin E. Consuming amaranth can aid in digestion, support bone health, and reduce inflammation.

Sea Buckthorn: The Himalayan Wonder Berry
Sea buckthorn, hailed as the “holy fruit of the Himalayas,” is a small orange berry bursting with nutritional goodness. It is loaded with vitamins C, E, and A, as well as omega-7 fatty acids, which are beneficial for skin health and heart health. Sea buckthorn also possesses potent antioxidant properties, helping to combat oxidative stress and bolster the immune system. Incorporating sea buckthorn into your diet can promote radiant skin, improve cardiovascular health, and enhance overall vitality.

Black Rice: The Forbidden Grain
Black rice, once reserved exclusively for Chinese royalty, is a nutrient-dense grain with a striking purple hue. Unlike white rice, black rice retains its outer bran layer, which is packed with antioxidants called anthocyanins. These compounds have been linked to reduced inflammation, improved cognitive function, and lowered risk of chronic diseases such as heart disease and diabetes. Black rice is also a good source of fiber, iron, and essential amino acids, making it a wholesome addition to any diet.

Moringa: The Miracle Tree
Moringa, also known as the “miracle tree” or “drumstick tree,” is a nutritional powerhouse native to parts of Africa and Asia. Every part of the moringa tree, from its leaves to its seeds, is rich in vitamins, minerals, and antioxidants. Moringa leaves, in particular, are an excellent source of vitamin C, vitamin A, calcium, and potassium. They also contain high levels of protein and iron, making moringa an invaluable resource for combating malnutrition in developing countries. Incorporating moringa into your diet can boost energy levels, support immune function, and promote overall well-being.

The Benefits of Getting Them

Enhanced Nutritional Intake
The lost superfoods are nutrient powerhouses, providing a wide array of vitamins, minerals, and antioxidants that are essential for optimal health.

Improved Immune Function
The vitamins and antioxidants found in these superfoods can strengthen the immune system, helping the body fend off infections and diseases.

Reduced Inflammation
Many of these superfoods contain anti-inflammatory compounds that can help alleviate chronic inflammation, a root cause of many diseases.

Support for Special Dietary Needs
Superfoods like amaranth and moringa are gluten-free and rich in plant-based proteins, making them ideal choices for individuals with dietary restrictions or preferences.

Promotion of Longevity
By nourishing the body with nutrient-dense foods, these superfoods may contribute to longevity and overall vitality, allowing individuals to lead healthier, more fulfilling lives.

The Dangers of Ignoring Them

Nutritional Deficiencies
Neglecting to incorporate these superfoods into your diet may result in nutritional deficiencies, leading to fatigue, weakened immune function, and an increased risk of chronic diseases.

Missed Health Benefits
By overlooking these nutrient-rich foods, individuals miss out on the numerous health benefits they offer, including improved heart health, enhanced cognitive function, and increased energy levels.

Potential for Chronic Diseases
A diet lacking in essential vitamins, minerals, and antioxidants may predispose individuals to chronic diseases such as heart disease, diabetes, and cancer.

Environmental Impact
By relying solely on mainstream, mass-produced foods, we may contribute to environmental degradation and loss of biodiversity, whereas many of these lost superfoods are often cultivated using sustainable farming practices.

In Conclusion

The lost superfoods represent a valuable resource for promoting health, vitality, and longevity. By reintroducing these ancient staples into our diets, we can harness the nutritional power of nature and unlock a wealth of benefits for both our bodies and the planet. Let us not overlook these nutritional treasures any longer, but instead embrace them as essential components of a balanced and wholesome diet.