Falafel

Falafel

Description:

Falafel is a popular Middle Eastern dish made from ground chickpeas (or fava beans), herbs, and spices, formed into balls or patties, and deep-fried until golden and crispy. It’s often served in pita bread with salads, pickles, and drizzled with tahini or yogurt-based sauces. Falafel is not only a flavorful snack but also a vegetarian and protein-rich option enjoyed worldwide.

Ingredients:

• 1 1/2 cups dried chickpeas (or fava beans)
• 1 small onion, roughly chopped
• 2-3 cloves garlic, minced
• 1/2 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon cayenne pepper (optional for spice)
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 4-6 tablespoons flour (or as needed)
• Vegetable oil for frying (such as sunflower or canola)

Calories:

• One falafel ball (about 1.5 oz or 40g) contains approximately 60-80 calories, depending on the size and oil absorption during frying. The total calories will vary depending on the quantity and the size of the falafel.

How to Cook:

1. Soak the chickpeas: Soak the dried chickpeas in water for 12-24 hours. Drain them well before using (do not use canned chickpeas).
2. Make the mixture: In a food processor, combine the soaked chickpeas, chopped onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper, and salt. Process until you have a coarse, grainy mixture.
3. Add flour and baking powder: Transfer the mixture to a bowl and add the baking powder and 4 tablespoons of flour. Mix thoroughly, and if the mixture is too wet, gradually add more flour until it holds together and is not too sticky.
4. Shape the falafel: Using your hands or a falafel scoop, shape the mixture into small balls or patties.
5. Fry the falafel: Heat oil in a deep pan or pot over medium-high heat. Fry the falafel in batches for about 4-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
6. Drain: Remove the falafel from the oil and drain on paper towels to remove excess oil.

Serve:

Serve the falafel hot, with pita bread, fresh vegetables, pickles, and tahini sauce or yogurt sauce.

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History:

Falafel is thought to have originated in Egypt, where it was originally made with fava beans, known as ta’ameya. It was a traditional dish eaten by Egyptian Copts during Lent as a meat substitute. The dish spread across the Middle East and was adapted with chickpeas instead of fava beans in many countries. Today, falafel is widely popular as street food in the Middle East and Mediterranean regions, as well as in vegetarian and vegan circles worldwide. Its popularity has surged globally, making it a symbol of Middle Eastern cuisine, often enjoyed as a snack, appetizer, or part of a larger meal.

Over time, falafel has become a beloved dish, known for its crispy texture, savory flavors, and versatility in various dishes like wraps and bowls.e a description , ingredients, quantity of calories.