Falafel in 10 Minutes

Crispy on the outside, fluffy on the inside, and tucked into a pita like it owns the place—today we're talking falafel. In this episode of our daily Jewish podcast, we're exploring how a humble chickpea fritter became a global street-food superstar and, for many, an edible symbol of modern Israeli identity. We'll get into its Middle Eastern roots, the great tahini-vs.-hummus topping debates, and how something fried in oil turned into a cultural lightning rod and a late-night craving all at once. Grab extra pickles and hold onto your pita—this one's about to get crunchy.