Falafel
(فلافل)
Even though these protein-packed chickpea fritters are listed as one of Israel's national dishes, and are a staple in many Middle Eastern countries including Palestine and Lebanon, it is often suggested that falafel might have evolved from the Egypt dish known as taameya. By the 1950s, to earn a living, Yemenite immigrants in Israel started making falafel in the streets, selling it wrapped in paper, which has eventually transformed this ancient dish into an early form of Israeli fast food and facilitet the global recognition of it.
As an alternative to the Israeli version, the Egyptian taameya uses fava beans instead of chickpeas, while the mixture is typically flavored with parsley, coriander, cumin, and onions. Today, both in Israel and other Middle Eastern countries, falafel fritters are most commonly enjoyed in pita or lafa flatbread sandwiches, topped with fresh or pickled vegetables, and coated either in hummus paste, tahini dip, or a zesty, garlic-flavored yogurt sauce.
Serve with
Tahini
Tahini is a paste consisting of toasted and ground sesame seeds which are usually thinned with lemon juice and water. It is an incredibly versatile paste that can be served ... Read more
Hummus
This internationally popular, beige-colored spread is traditionally made with mashed chickpeas, tahini sesame paste, lemon juice, and garlic. People across the ... Read more
Pita bread
Pita bread is a type of flatbread believed to have originated in the Middle East around 2500 BCE, making it one of the oldest types of bread in the world.... Read more
Recipe variations
Israeli Falafel
READY IN 12h 40minLike all Israeli falafel recipes, this one also uses chickpeas only. However, it also features fresh parsley and cilantro, the two ingredients which characterize Arab-style falafel. Take into account that chickpeas need to be soaked overnight, so start the preparations the night before, so they are ready when it's time to begin making falafel.
Egyptian Ta'amiya Falafel
READY IN 12h 40minUnlike in Israel, where it is made with chickpeas only, the Egyptian version is traditionally made with fava beans, which ultimately makes for a more tender falafel. However, to make an Egyptian-style falafel, you can also use a mixture of both fava beans and chickpeas in equal amounts. The fava beans need to soak overnight, so take into account the extra time needed for that.
Falafel Authentic recipe
Like all Israeli falafel recipes, this one also uses chickpeas only. However, it also features fresh parsley and cilantro, the two ingredients which characterize Arab-style falafel. Take into account that chickpeas need to be soaked overnight, so start the preparations the night before, so they are ready when it's time to begin making falafel.
WHERE TO EAT The best Falafel in the world (according to food experts)
"They have just the right amount of spices, a great crunchy texture and are incredibly fresh and fluffy."
"There’s a a falafel place, manaeesh/fatayer place, a sandwich place – basically it’s heaven. And everything at BarBar is cheap."
"In New Orleans, Shaya offers authentic Israeli falafel in house-made pitas."
"It looks uber messy and not very appetizing, but I assure you this is pure HEAVEN."
"Great Israeli food. Falafel and soup especially."
"This tiny joint whips up some of the best falafel in the city."
"If properly made, as is the case in Umi Falafel, falafel is delicious, nutritious and inexpensively luxurious. The falafels are crunchy and brittle until you break through the shell into the minced chickpeas and 14 other secret ingredients. Your classic falafel would feature chickpeas as the anchor with a fair amount of ground coriander, leek, parsley and cumin."
"But things move fast, and before you know it, you’ll be enjoying a pita stuffed with this chick pea delicacy, an unlimited amount of salads and fresh vegetables, hummus, tahini and Hazkenim’s special hot sauce."
"The shakshuka (eggs poached in a spicy tomato sauce) and Beni's falafel are our faves."
"Light and crispy on the outside, creamy on the inside, flecked green with fresh coriander and spring onion. I got the feeling he had been there, flicking perfect falafel into a vat, for at least 100 years. You and I will never match his expertise, but it’s worth a try."
