What Is Falafel? Where Did It Originate? Different Ways to Enjoy This Delicious Treat
Is there anyone who doesn’t love falafel? Whether stuffed in a pita, served on a plate or popped into your mouth as a snack, it’s guaranteed to put your salivary glands into high gear. What is falafel? Where did it originate? Are there different kinds of falafel?
What Is Falafel?
Falafel is typically prepared as a ball or patty, most often deep-fried, but it may also be baked. The ingredients most commonly used are chickpeas or fava beans, which are soaked in water until soft, ground into a paste and mixed with a variety of spices. Falafel is a traditionally vegan dish, though some people have experimented with adding lamb (though very rare).
The primary spices in falafel are coriander and cumin, which give it a rich flavor and a distinctive aroma. It’s also common to add sesame seeds (often toasted), fresh garlic and a pinch of cayenne, as well as parsley and cilantro. Some variations include turmeric, cardamom or sumac, and baking powder is commonly added right before cooking to make the falafel light and fluffy.
What Are the Origins of Falafel?
Though there’s some evidence that falafel was a common food in Pharaonic Egypt, the earliest written documentation is found in the 1800s. Historians speculate that, if prepared in ancient Egypt, it was most likely not fried, as the cost of oil would have been prohibitive.
The Different Ways Falafel May Be Prepared
One of the ways that falafel differs from region to region stems from the primary ingredient. In most of the Middle East, chickpeas are used, which impart a nuttier flavor and make for a denser texture. In Egypt, fava beans are usually used instead of chickpeas, most evident in the lighter texture. It’s also common for falafel to combine both fava beans and chickpeas.
Today, falafel typically comes in a pita or as part of a “mezze” platter, customarily with hummus and tahini sauce (made from ground sesame seeds). The first reference to falafel in a pita or with flatbread appeared in 1939 and historians believe that Yemeni Jews popularized the sandwich when emigrating to Israel in the 1950s. The platter often includes tomatoes, cucumbers, parsley and other salad items, and may even have pickled turnips or fried eggplant. Some falafel recipes include a hint of onion (red or white), but most do not. Modern variations of falafel, though, include:
- Falafel burgers, shaped into patties and served on a bun, often the vegetarian option at a sandwich shop
- Falafel fries, shaped like French fries and deep fried, served with tahini
- Falafel salad, typically baked or fried in small balls and mixed with greens
- Falafel waffles (also known as “fawaffles”), where falafel batter is crisped up in a waffle iron
Other variations include waffles that use sweet potatoes, lentils or beetroot.
How Is Falafel Prepared?
The most authentic falafel is prepared starting with dry garbanzo beans or chickpeas. You can get canned chickpeas, but they are often too saturated with water and either won’t stay together when you cook them or will require that you add flour to get the consistency you need. The beans must typically be soaked for at least 24 hours, so that they are tender, but not too moist. The dry beans will usually double in size.
Next, you need to incorporate all the other ingredients. A food processor is typically fine, but a meat grinder will also work extremely well. Most importantly, you want the ingredients uniformly integrated into the dough. In addition to any spices, add some baking powder to create a fluffier texture.
After that, you’ll need just a little bit of patience. If you immediately try to fry or bake the falafel, you may have difficulty forming the balls or patties. In addition, they may not hold together when you cook them. To prevent that, cover the bowl of falafel mixture and put it in the fridge for about an hour.
When the dough has firmed up, scoop some out with your hands and roll into balls. If you plan to serve as balls, make them about the size of a golf ball. If you want to have patties, make them just a little bit larger. When you flatten the balls into patties, though, don’t make them too thin, or they won’t be fluffy when you cook them.
Frying is the traditional way to cook falafel. Patties can be pan-fried in olive oil on medium to medium-high heat (not above 375 degrees). Balls should be fried in a deep-fryer or a Dutch oven. Three to five minutes should give you a nice golden color on the outside.
If you choose to bake the falafel, spray or brush it first with olive oil and then cook at 350 for 15 to 20 minutes until golden brown.
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