Falafel

Falafel (/fəˈlɑːfəl/; Arabic: فلافل, [fæˈlæːfɪl] (listen)) is a deep-fried ball or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, commonly served in a pita, which acts as a pocket, or wrapped in a flatbread known as taboon; "falafel" also frequently refers to a wrapped sandwich that is prepared in this way. 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 tray (assortment of appetizers).

Falafel
Falafel balls
Alternative namesFelafel
CourseMeze
Region or stateMiddle East
Serving temperatureHot
Main ingredientsFava beans or chickpeas

Falafel is a common dish eaten throughout the Middle East. The fritters are now found around the world as a replacement for meat[1] and as a form of street food.

Etymology

The word falāfil (Arabic: فلافل) is of Arabic origin and is the plural of filfil (فلفل) 'pepper',[2] borrowed from Persian pilpil (پلپل),[3] from the Sanskrit word pippalī (पिप्पली) 'long pepper'; or an earlier *filfal, from Aramaic pilpāl 'small round thing, peppercorn', derived from palpēl 'to be round, roll'.[4]

The name falāfil is used world-wide. In English, it is first attested in 1941.[5][6]

Falafel is known as taʿmiya (Egyptian Arabic: طعمية ṭaʿmiyya, IPA: [tˤɑʕˈmejjɑ]) in Egypt and Sudan. The word is derived from a diminutive form of the Arabic word ṭaʿām (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".[7][8][9]

The word falafel can refer to the fritters themselves or to sandwiches filled with them.

History

The origin of falafel is controversial.[10] The dish most likely originated in Egypt,[11][12][13][14] possibly eaten by Copts as a replacement for meat during Lent.[15][16] As Alexandria is a port city, it was possible to export the dish and name to other areas in the Middle East.[17] The dish later migrated northwards to the Levant, where chickpeas replaced the fava beans.[18][19] It has been speculated that its history may go back to Pharaonic Egypt.[20]

Falafel sandwich

Middle East

Falafel grew to become a common form of street food or fast food in Egypt as well as the Levant.[21] 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.[8] Falafel became so popular that McDonald's for a time served a "McFalafel" in its breakfast menu all over Egypt.[22] Falafel is still popular with the Copts, who cook large volumes during religious holidays.[23] Debates over the history of falafel have sometimes devolved into political discussions about the relationship between Arabs and Israelis.[18] In modern times, falafel has been considered a national dish of Egypt,[24] Palestine,[25][26] and of Israel.[27][28] Resentment exists amongst many Palestinians for what they see as the appropriation of their dish by Israelis.[29] Additionally, the Lebanese Industrialists' Association has raised assertions of copyright infringement against Israel concerning falafel.[18][19][30]

Falafel plays an iconic role in Israeli cuisine and is widely considered to be the national dish of the country.[29] While falafel is not a specifically Jewish dish, it was eaten by Mizrahi Jews in their countries of origin.[10][18] Later, it was adopted by early Jewish immigrants to Palestine.[29] As it is plant-based, Jewish dietary laws classify it as pareve and thus allow it to be eaten with both meat and dairy meals.[31]

In 2012, one of the hotels in the capital of Jordan, Amman, prepared the world's largest Falafel disc weighing about 75 kg – breaking the previous record set at a Jewish food festival in the United States.[32][33]

North America

Despite the frying process, the inside of a falafel remains soft.

In North America, prior to the 1970s, falafel was found only in Middle Eastern, Mediterranean and Jewish neighborhoods and restaurants.[1][31][34][35] Today, the dish is a common and popular street food in many cities throughout North America.[36][37][38]

Vegetarianism

Falafel has become popular among vegetarians and vegans, as an alternative to meat-based street foods,[1] and is now sold in packaged mixes in health-food stores.[39] While traditionally thought of as being used to make veggie burgers,[40] its use has expanded as more and more people have adopted it as a source of protein.[41] In the United States, falafel's versatility has allowed for the reformulating of recipes for meatloaf, sloppy joes and spaghetti and meatballs into vegetarian dishes.[42][43]

Preparation and variations

A man using an aleb falafel while frying falafel

Falafel is made from fava beans or chickpeas, or a combination. Chickpeas are common in most Middle Eastern countries.[44] The dish is usually made with chickpeas in Syria, Lebanon, Jordan, Israel and Palestine.[23][45][46] This version is the most popular in the West.[23] The Egyptian variety uses only fava beans.[47]

When chickpeas are used, they are not cooked prior to use (cooking the chickpeas will cause the falafel to fall apart, requiring adding some flour to use as a binder). Instead they are soaked (sometimes with baking soda) overnight, then ground together with various ingredients such as parsley, scallions, and garlic.[23] Spices such as cumin and coriander are often added to the beans for added flavor.[48] The dried fava beans are soaked in water and then stone ground with leek, parsley, green coriander, cumin and dry coriander.[49][50] The mixture is shaped into balls or patties. This can be done by hand or with a tool called an aleb falafel (falafel mould).[7][44] The mixture is usually deep fried, or it can be oven baked.

When not served alone, falafel is often served with flat or unleavened bread[51] when it is wrapped within lafa or stuffed in a hollow pita.[52] Tomatoes, lettuce, cucumbers, and other garnishes can be added.[53] Falafel is commonly accompanied by tahini.[23]

Falafel is typically ball-shaped, but is sometimes made in other shapes, particularly doughnut-shaped. The inside of falafel may be green (from green herbs such as parsley or green onion), or tan.

Nutrition

Nutritional value per 100 g (3.5 oz)
Energy1,393 kJ (333 kcal)
31.84 g
17.80 g
13.31 g
VitaminsQuantity %DV
Vitamin A13 IU
Thiamine (B1)
13%
0.146 mg
Riboflavin (B2)
14%
0.166 mg
Niacin (B3)
7%
1.044 mg
Pantothenic acid (B5)
6%
0.292 mg
Vitamin B6
10%
0.125 mg
Folate (B9)
20%
78 μg
Vitamin B12
0%
0.00 μg
MineralsQuantity %DV
Calcium
5%
54 mg
Iron
26%
3.42 mg
Magnesium
23%
82 mg
Manganese
33%
0.691 mg
Phosphorus
27%
192 mg
Potassium
12%
585 mg
Sodium
20%
294 mg
Zinc
16%
1.50 mg
Other constituentsQuantity
Water34.62 g
Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

When made with chickpeas, falafel is high in protein, complex carbohydrates, and fiber.[54] Key nutrients are calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, vitamin C, thiamine, pantothenic acid, vitamin B, and folate. Phytochemicals include beta-carotene.[55] Falafel is high in soluble fiber, which has been shown to be effective in lowering blood cholesterol.[56][57]

Chickpeas are low in fat and contain no cholesterol, but a considerable amount of fat is absorbed during the frying process. Falafel can be baked to reduce the high fat content associated with frying.[1][53]

World records

Largest falafel ball

The current record, 74.75 kg (164 lb 12 34 oz), was set on 28 July 2012 in Amman, Jordan.[32] The previous record was 23.94 kg (52 lb 12 12 oz), 1.17 m (3 ft 10 in) in circumference and 0.3 m (1 ft), set at the Santa Clarita Valley Jewish Food and Cultural Festival (US), at the College of the Canyons in Valencia, California, US, on 15 May 2011.[58]

Largest serving of falafel

The record, 5,173 kg (11,404 lb 8 oz), was set by Chef Ramzi Choueiri and the students of Al-Kafaat University (Lebanon) in Beirut on 9 May 2010.[59]

See also

  • Vada (food): Parippu vada is a similar-tasting south Indian preparation using lentils (toor daal)

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