About the dish
Falafel are fried balls or patties of soaked but uncooked chickpeas, ground with onion, garlic, parsley, coriander and spices such as cumin and ground coriander. Because the chickpeas are raw, they turn crisp on the outside while staying light and green with herbs inside. They are eaten in pitta or thin flatbread with tahini sauce, hummus, tomatoes, cucumbers and pickles, or on a plate as part of breakfast or mezze. It is one of the most popular street foods of the Levant – cheap, filling and naturally vegan. In Egypt similar patties are made from fava beans.
Main ingredients
- chickpeas
- flat-leaf parsley
- coriander
- onion
- garlic
- cumin
- tahini
Egypt: In Egypt it is called ta'meya and made with fava beans instead of chickpeas, so it is green inside from the herbs.
Israel: In Israel פלאפל (falafel) is served in pitta with hummus, tahini, salad and pickles, often with spicy zhug.
Jordan: In Jordan falafel with hummus and ful is the classic breakfast, and in Amman it is eaten at famous no-frills eateries in the old downtown.
More: Wikipedia (pl) Wikipedia (en)
