Envisioned by Hed Shef
Origins
Our story begins on the outskirts of the Mediterranean in 15th century Greece. Near the turn of the century, a long drought unfolded, cutting herds in half and with them the main source of nutrition. At the peak of the drought, King Jeremiah called upon the wisest chefs of each community to convene.
“Prepare a food that will provide nutrition for our people,” the King demanded. 
“But do so without sacrificing flavor.”
In ancient Greece, it was well known that protein was well supplied by most beans, especially the garbanzo bean, which happened to be in excess. Four whole days the cooks labored, mixing and matching grains and vegetables to create a meal that would satisfy the King's tongue. On the fifth day, the king's appetite outgrew his patience:
“Present the fruits of your labor,” he urged.
The chefs instantly mixed their nutritious ingredients. For flavor and speed, they added seasoning and cooked the mixture in ball-shaped pieces quickly in oil. For presentation and convenience, they packaged the balls with toppings in what is considered by many of today's Mediterranean cultures as the culinary invention of the millennium, a pocket bread called a pita. To top off this warm sandwich, the cooks generously added an especially wholesome sesame sauce.
After no more than two flavor-filled bites, the King smiled and called for a celebration. The cooks had discovered a food fit even for kings: falafel.
Falafel became so loved that following the drought, it remained at the core of many Mediterranean societies leading to its immense popularity today.
Moral of the story: Even droughts may yield rewarding fruits.
Generations later, The Flying Falafel was founded to continue in the footsteps of culinary giants of the Mediterranean.
Copyrights reserved to The Flying Falafel © 2007
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