Introduction
What to expect
Crispy fried chickpea patties seasoned with herbs and spices, perfect in pita or as a mezze.
The story
Behind the recipe
Falafel most likely originated in Egypt, possibly extending back to Pharaonic times, though the earliest written Egyptian references date to the 19th century. After World War I, falafel began to spread beyond Egypt, reaching Beirut by 1933 and then moving along the Red Sea coast, into Libya, Turkey, and Mandatory Palestine. It was adopted by both Jewish and Arab communities. As it spread, variations emerged, with fava beans being replaced by chickpeas in the Levant. Falafel's popularity grew in Israel after World War II and it has become a global Middle Eastern street food.
Method
Instructions
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1
Soak dried chickpeas overnight without cooking them.
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2
Drain chickpeas and pulse in a food processor with onion, garlic, and herbs.
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3
Add spices, salt, and baking soda, pulsing until a coarse crumbly mixture forms.
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4
Refrigerate the mixture for at least 1 hour to firm up.
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5
Wet your hands and shape the mixture into small patties or balls.
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6
Heat oil to 175C and fry falafel in batches until deep golden brown.
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7
Drain on paper towels and sprinkle lightly with salt while hot.
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8
Serve in pita with tahini, hummus, tomato, cucumber, and pickles.
Adaptations