Falafel

Falafel balls
Origin
Region or state	Believed to have originated in Egypt before spreading north to the Levant
Details
Course	Street food
Serving temperature	Hot
Main ingredient(s)	Fava beans or chickpeas

Falafel (/fəˈlɑːfəl/; Arabic: فلافل‎, [falaːfɪlʲl] ( listen)) is a deep-fried ball or patty made from ground chickpeas, fava beans, or both. Falafel is usually served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa. The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze.

Generally accepted to have first been made in Egypt, falafel has become a dish eaten throughout the Middle East. The Copts of Egypt claim to have first made the dish as a replacement for meat during Lent. The fritters are now found around the world as a replacement for meat and as a form of street food.

Etymology[link]

The word falafel can refer to the fritters themselves or to sandwiches filled with them.^[1] Some sources trace the name to the Arabic word falāfil (فلافل) is the plural of filfil (فلفل) which means "pepper"--probably from the Sanskrit word pippalī (पिप्पल) which means "long pepper".^[2] A Coptic origin has recently been proposed from Pha La Phel "Φα Λα Φελ" 'of many beans'.^[3] The word has now spread to the rest of the world. In English, it is first attested in 1941.^[4][5]

Falafel is known as ta'amiya (Egyptian Arabic: طعمية ṭaʿmiyya, IPA: [tˤɑʕˈmejjɑ]) in Egypt, with the exception of Alexandria, as well as in Sudan. The word is derived from a diminutive form of the Arabic word ṭaʻām (طعام, "food"); the particular form indicates "a unit" of the given root in this case Ṭ-ʕ-M (ط ع م, having to do with taste and food), thus meaning "a little piece of food" or "small tasty thing".^[6][7][8]

History[link]

The origin of falafel is unknown and controversial.^[1] A common theory is that the dish originated in Egypt,^[9] possibly eaten by Copts as a replacement for meat during Lent.^[10][11] As Alexandria is a port city, it was possible to export the dish and name to other areas in the Middle East.^[12] The dish later migrated northwards to the Levant, where chickpeas replaced the fava.^[13][14] It has also been theorized to a lesser extent that falafel originated during Egypt's Pharaonic Period^[15] or in the Indian subcontinent.^[9][16]

Falafel sandwich

Middle East[link]

Falafel grew to become a common form of street food or fast food in the Middle East.^[17] The croquettes are regularly eaten as part of meze. During Ramadan, falafel balls are sometimes eaten as part of the iftar, the meal that breaks the daily fast after sunset.^[7] Falafel became so popular that McDonald's now serves a "McFalafel" in some countries.^[18] It is still popular with the Copts, who cook large volumes during religious holidays.^[19] Debates over the origin of falafel have sometimes devolved into political discussions about the relationship between Arabs and Israelis.^[13] In modern times, falafel has been considered a national dish of Egypt,^[20] Palestine,^[21][22] and of Israel.^[23][24] Resentment exists amongst many Palestinians for what they see as the appropriation of their dish by Israelis.^[25] Additionally, the Lebanese Industrialists' Association has raised assertions of copyright infringement against Israel concerning falafel.^[13][14][26]

Falafel plays an iconic role in Israeli cuisine.^[25] While falafel is not a specifically Jewish dish, it was eaten by Mizrahi Jews in their countries of origin.^[1][13] Later, it was adopted by early Jewish immigrants to Palestine.^[25] Due to its being entirely plant based, it is considered parve under Jewish dietary laws and gained acceptance with Jews because it could be eaten with meat or dairy meals.^[27]

North America[link]

In North America, prior to the 1970s, falafel was found only in Middle Eastern and Jewish neighborhoods and restaurants,^{[28][27][29][30]} and also eaten by vegans, who used it as a meat analogue.^{[citation needed]} Today, the dish is a common and popular street food in many cities throughout North America.^[31][32][33]

Vegetarianism[link]

Falafel has become popular among vegetarians and with those in the vegan movement, where it is celebrated as an alternative to meat-laden street foods,^[29] and is now sold in prepackaged mixes in health-food stores.^[34] While traditionally thought of as being used to make veggie burgers,^[35] its use has expanded as more and more people have adopted it as a source of protein.^[36] A versatile ingredient, it has allowed for the reformulating of recipes for meatloaf, sloppy joes and spaghetti and meatballs into vegetarian dishes.^[37][38]

Today, falafel is eaten all over the world.^[39]

Preparation and variations[link]

A man using an aleb falafel while frying falafel

Falafel is made from fava beans or chickpeas, or a combination of the two. The use of chickpeas is predominant in most Middle Eastern countries.^[40] The dish is usually made with chickpeas in Israel, Jordan, Lebanon, Palestine and Syria.^[19][41][42] This version is the most popular in the West.^[19] The Egyptian variety uses fava beans.

When chickpeas are used, they are not cooked prior to use. Instead they are soaked with baking soda overnight, then ground together with various ingredients such as parsley, scallions, and garlic.^[19] Spices such as cumin and coriander are often added to the beans for added flavor.^[43] Fava beans must be cooked, for medical reasons.^{[citation needed]} The mixture is shaped into balls or patties. This can be done by hand or with a tool called an aleb falafel.^[6][40] The mixture is then deep fried.

When not served alone, falafel is often served with unleavened bread^[44] when it is wrapped within lafa or stuffed in a hollow pita.^[45] Tomatoes, lettuce, cucumbers, and other garnishes can be added.^[46] Falafel is commonly accompanied by tahini.^[19]

Nutrition[link]

When made with chickpeas, falafel is high in protein, complex carbohydrates, and fiber.^[47] Chickpeas are also low in fat and salt and contain no cholesterol. Key nutrients are calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, Vitamin C, thiamine, pantothenic acid, Vitamin B, and folate. Phytochemicals include beta-carotene.^[48] Falafel is high in soluble fiber, which has been shown to be effective at lowering blood cholesterol.^[49][50]

Falafel can be baked to reduce the high fat content associated with frying.^[29][46] Although baking alters the texture and flavor, it is often a recommended preparation technique for people suffering from health problems like diabetes.^[51]

Guinness world records[link]

Largest falafel ball: 23.94 kg (52.8lb), 1.17 m in circumference and 0.3 m in height.

By the Santa Clarita Valley Jewish Food and Cultural Festival (USA), at the College of the Canyons, in Valencia, California, USA, on 15 May 2011.^[52]

Largest serving of falafel: 5,173 kg (11,404 lb 8 oz).

By Chef Ramzi Choueiri and the students of Al-Kafaat University (Lebanon) in Beirut on 9 May 2010.^[53]

References[link]

External links[link]

Wikibooks has a book on the topic of Cookbook:Falafel

Wikimedia Commons has media related to: Falafel

• New York Times Recipe of the Day for February 12, 2008
• Safaa Cuisine Safaa Cuisine Felafels