Brown Motion

Falafel is like a Mediterranean Wada.  For the Anglic community it can be described as a deep fried mouthful of ground beans (usually chickpea aka garbanzo aka Kabuli Chana) mixed with some herbs and spices to create a fluffy yet crisp ball of palate pleasing goodness.  Think hush puppies from the other side of the planet. We met with some friends on a cold and cloudy Saturday to try a place in the Silicon Valley that touted to make great falafels and pita (flat bread native to the Mediterranean) along with some varieties of food native to that region of the world. I chose to get Shawarma, where the spice seasoned meat (chicken, lamb, beef or whatever the chef can get their hand on) spins on a spit against hot flames for a long period of time till it gets shaved off and served in a bread or over rice. My version was ensconced in a flat bread - the pita - made on site- with pickled radish, carrot and other veggies, along with a sour cream and chickpea and sesame seed ba...