We call the general area of our offices, the Shire. On one of the rooftops, we've installed an urban garden, where we acquire most of our herbs and flowers for Chef's Table. This is the Sous Chef's course. He takes care of it every week, tweaking it a bit this way and that, each time.
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I love falafels. To me, a good falafel should be explosively crunchy on the outside, and light and fluffy on the inside. A bad falafel is bland, dense, and sometimes even pasty. I've had my fair share of those.
This recipe took some trial and error to develop. Here are the most valuable things I've learned: