About Falafel (and meeting Lloyd)

History and recipe inside

One of my current dreams for Jewish Food Hero is that is becomes more of a community blog, whereby members of our community share their recipes and ideas about food, health and beautiful Jewish things.

When you run a blog, you get too many soulless emails from content marketing companies wanting to publish well mostly garbage on your site and not enough real authentic emails from community members.

Meet Lloyd Masel

On Nov. 6th, I got an email from Lloyd Masel about falafel. His email was a dream come true for my vision!

Lloyd shared an article he wrote about the origins of falafel, which is turns out is a hotly contested issue. I was so happy to publish his article - click the green button below to read his article.

Lloyd Masel lives in Israel with his wife Shush. They made aliyah in 1999 to join two of their adult children and their families for their retirement years.

In Australia, he worked for 40 years focused on marketing and advertising for his family retail business. He also was the principal tenor for the West Australia Opera for 7 years. He still loves opera and teaches students opera singing in Israel.

He still loves writing and writes food articles (like this one).

He is 90 years old! Today, he is still doing what he loves – writing. What an inpiration for all of us!

I am happy to announce that Lloyd will be guest blogging on Jewish Food Hero sharing more of his easy to read/digest historical food articles. His next one is about Kosher wine.

It feels good seeing real faces and reading about topics that are close to home.

Falafel Recipe

On falafel, I created a Crispy Plant-based Baked Falafel recipe for the cookbook Beyond Chopped Liver: 59 Jewish Recipes Get a Vegan Health Makeover

Traditional Falafel

Traditional Falafel is made from a paste of soaked, uncooked chickpeas, flour, garlic and onion, spices including cumin and coriander, and plenty of fresh parsley. The paste is formed into balls and shallow fried in vegetable oil.  They are heavy!

Plant-Based Baked Falafel

This falafel recipe stays true to the traditional recipe and is baked. The result is crispy, tasty, and seasoned to perfection. It is oil-free and therefore is lighter than the traditional fried version. Use the freshest raw chickpeas you can get to give the best texture and flavor. 

Here is the picture from Beyond Chopped Liver: 59 Jewish Recipes Get a Vegan Health Makeover of the baked falafel recipe

If you have a recipe, foody article or nourishing idea you want to share on Jewish Food Hero, write me an email.

To your health and inspiration,

Kenden