Last Updated on November 14, 2023 by Iain S

So, You Know Falafel, Right?

That scrumptious little deep-fried delight that’s basically a superstar in Middle Eastern cuisine? Yep, those golden-brown balls or patties are made from a happy mix of broad beans, chickpeas, or sometimes both! And let’s not forget, they’re of Arab origin.

Now, imagine tucking into a warm pita or a fluffy piece of flatbread, and there it is, falafel, sitting pretty inside, often cozied up with some salads, pickled veggies, maybe a bit of hot sauce, and a drizzle of tahini-based sauces. Yum! You can also munch on these guys solo as a snack or as part of a meze platter – that’s a smorgasbord of appetizers, by the way.

Falafel’s got quite the passport

It’s a hit street food throughout the Middle East. It’s like the culinary equivalent of a globe-trotter! In Egypt, they’re big on fava beans, while over in Palestine, chickpeas are the go-to. And then there’s Jordan, Lebanon, Syria, and the wider Middle East where it’s a mix-and-match affair.

Here’s a fun fact: The Palestinian chickpea-only version got a thumbs up in Israeli cuisine too, and now it’s like their national dish. But hey, there’s a bit of a food feud there, with some calling it cultural appropriation.

The word “falafel”?

It’s got a cool backstory. It comes from the Arabic word for pepper, and it’s related to a bunch of words in different languages that mean round and peppery. This little fritter is such a globe-trotter, it’s got a different name in Egypt – “ta’amiya,” which means “a small tasty thing.” Spot on, right?

Falafel History Time!

There’s a bit of a mystery about where falafel first popped up. Some say Egypt, and there’s a legend about Coptic Christians munching on it during Lent way back in the 4th century. But the first solid mention we have is from the 19th century.

Falafel made its way around the Middle East, eventually landing in Israel and even making a splash in European countries like Germany, thanks to waves of migration. It’s become a street food staple in North America too, and guess what? McDonald’s in Egypt even had a “McFalafel” at one point!

Nutrition-wise, falafel is a bit of a powerhouse

It’s packed with protein, carbs, and fiber, not to mention a bunch of vitamins and minerals. Just remember, while chickpeas are low in fat, frying them does soak up some oil. But hey, you can bake them too for a healthier twist!

In the kitchen, falafel’s a bit of an artist. It starts with either chickpeas, fava beans, or a blend, which aren’t cooked but soaked overnight. Then they’re ground up with goodies like parsley, garlic, and spices. Form them into balls or patties, and then it’s fry time! The inside stays soft and greenish (thanks, herbs!), and sometimes they’re sprinkled with sesame seeds before taking the plunge into the fryer.

Falafel Fiesta

In Israel, stuffing falafel into a pita became all the rage after they got their independence. You can also wrap it in bread, add some fresh veggies, and voila! A perfect snack or meal, complete with a dollop of tahini sauce.

So there you have it – falafel in a nutshell! A tiny, tasty, globe-trotting treat that’s as fun to eat as it is to talk about. Cheers to the humble falafel, the little fritter that could! 🌍🥙🎉

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Simple homemade falafel recipe that you can try:

Ingredients:

2 cups dried chickpeas (soaked overnight in water)
1 small onion, roughly chopped
4 cloves of garlic
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper (optional for heat)
1 teaspoon baking powder
2 tablespoons all-purpose flour (or chickpea flour for a gluten-free version)
Vegetable oil for frying

Instructions:

Prep the Chickpeas: The night before, soak the chickpeas in plenty of water. They will double in size, so make sure they are well-covered.
Blend the Ingredients: Drain the chickpeas and add them to a food processor along with the onion, garlic, parsley, cilantro, salt, pepper, cumin, coriander, and cayenne. Pulse until you get a coarse crumbly texture, not a paste.
Add Dry Ingredients: Transfer the mixture to a bowl and sprinkle over the baking powder and flour. Mix until just combined. Let it sit for 15-30 minutes.
Form the Falafels: With damp hands, form the chickpea mixture into small balls or slightly flattened discs.
Heat the Oil: Pour vegetable oil into a deep skillet or pot to a depth of about 1-2 inches. Heat the oil to 350°F (175°C).
Fry the Falafels: Fry the falafels in batches, turning them as needed, until golden brown all over, about 5 minutes.
Drain: Remove the falafels with a slotted spoon and drain them on paper towels.
Serve: Serve your falafels hot, stuffed in pita pockets with vegetables and tahini sauce, or on a bed of greens as a falafel salad.

Enjoy your homemade falafel!