The Origins Of The Falafel

By Author: Salvatore Andrea
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A Falafel is defined by Wikipedia as a deep fried ball or patty made from ground peas, chick peas or both. The word ‘Falafel’ can also refer to a sandwich, pita or flatbread that is filled with these little balls, which are covered with salads, pickled vegetables, hot sauce, and then drizzled with tahini-based sauces. The origins of the Falafel are in the Arabic world. It is generally accepted that this food was first made in Egypt and it has now become a dish that is eaten throughout the Middle East, where it is a common street food or fast food (the Arabic equivalent of a burger, perhaps). Falafel balls may be eaten on their own or as part of a Meze (a selection of Arabic-based snacks).

Making a Good Falafel Takes Time

The basis of making a good Falafel should be fresh chick peas, as opposed to tinned product, which is not nearly as flavorsome. Fresh chick peas need to be soaked for lengthy periods of time and then carefully mixed with a blend of herbs and spices. The balls are then formed from the mixture. This process can take two days of careful preparation ...
... but the results are well worth the effort.

Nutritional Value

Falafels are full of flavor and, once the chick pea mixture has been prepared, very easy to cook and serve. They can be simply pan fried. They make a great starter or mains accompaniment and are suitable for practically any occasion. The chick pea is also full of protein, making the Falafel a nutritious treat for the whole family, old and young.

Ramona’s Kitchen

If you’re looking for a Mediterranean feast, visit www.ramonaskitchen.com. Here you’ll find fresh and delicious vegetarian food, including not just the delicious falafel, but humous, fresh salad, soups, dips, sauces and other Meze specialities.