Fala fel or falafel is a food that is very popular in the Middle East and parts of North Africa. Falafel is made from chickpeas (garbanzo beans) that are ground into a paste, formed into balls, and deep-fried.
There are many different falafel recipes, but the most common ones contain chickpeas, tahini sauce, spices, breadcrumbs, and oil. falafel is healthy and filling, and many people love it for its unique taste and texture.
In this blog post, we’ll explore some of the fascinating facts about falafel. So read on to learn more about this delicious food!
What is Falafel
Falafel is a popular Middle Eastern food that is made from ground chickpeas. It has a number of health benefits, including being high in fiber and protein. Falafel can be found all over the world and is usually deep-fried, but can also be baked or simmered in soup. If you’re looking for something interesting to snack on while watching your favorite show, falafel is the perfect food! This easy falafel recipe from Serious Eats is sure to please.
There are some different types of falafels including falafel sandwiches and traditional falafel.
Falafel is a deep-fried ball or patty-shaped fritter in Middle Eastern cuisine made from ground chickpeas, broad beans, or both.
Falafel balls are about the size of a golf ball and are made of chickpea mixture, bread crumbs or panko breadcrumbs, and spices. These balls are served fresh or deep-fried and come in a variety of flavors, including garlic, tahini sauce, and lemon juice.
Falafel balls have seen significant growth over the past few years due to health benefits and increasing popularity in Western countries such as Canada and the United States of America. Fala fel (/fəˈlɑːfəl/; Arabic: فلافل, [fæˈlæːfɪl]) is the Arabic word for “falafel.”
Falafels are made from ground-up chickpeas and some spices. There are a variety of flavors to choose from, including garlic, tahini sauce, and lemon juice.
Is Chickpea Falafel Healthy
Falafel is a chickpea-based food item made from ground chickpeas that have been deep-fried. Falafel is high in antioxidants and can be considered healthy if eaten in moderation as it doesn’t contain any additives or preservatives.
Chickpeas are a great source of protein and fiber, making falafel a filling meal. It is also low in fat and cholesterol, which makes it good for those looking to reduce their risk of heart disease.
As a stand-alone food, chickpeas are nutrient-dense according to foodnetwork.com. For example, a cup of cooked chickpeas has 269 calories and is a great source of protein (15 grams) and fiber (13 grams), which can help you feel satisfied for longer and stave off the “hangry” feeling. They are also a great source of vitamins, minerals, and vitamin A, as well as iron, magnesium, potassium, zinc, and folate.
Your favorite foods will become more nutritious when chickpeas are added. “They work well in cauliflower mashed potatoes, in tahini for a quick hummus, and added to soup,” notes Tracee Yablon Brenner, RD, a culinary nutritionist in Nyack, NY. For an added boost of protein and fiber, you can also add chickpeas to smoothies.
Should you choose dried chickpeas or canned chickpeas?
The major nutritional difference between dried and canned chickpeas is their sodium content, with canned beans averaging between 300 to 400 milligrams sodium per half-cup serving, depending on the brand.Rachel Begun, MS, RDN, a culinary nutritionist and co-founder of the The Modern Loaf in Los Angeles
So, is falafel healthy? Falafel is a wonderful source of fiber and protein and is high in several micronutrients. As a result, it may aid in reducing hunger, promoting healthy blood sugar levels, and reducing your chance of developing chronic diseases. However, it is frequently deep-fried in oil, which increases the amount of fat and calories in it.
Falafel is a type of Middle Eastern cuisine that consists of ground chickpeas and spices. The popularity of falafel has led to several spin-offs like hummus and baba ghanoush—two dishes that use similar ingredients but have different flavors and textures.
Falafel has recently gained popularity among vegetarians and vegans as an alternative to street dishes that contain meat. Even large corporations like McDonald’s saw the falafel’s potential for profit; as a result, it incorporated the dish and began serving it as “McFalafel” on its breakfast menu in Egypt and Sweden.
According to inspiredtaste.net, here is the recipe for making crispy falafel:
- Dried chickpeas
- Onion and garlic
- Fresh herbs
- Dried spices
- Baking powder
The first step is to soak dry chickpeas. A big bowl should be filled with dry chickpeas (garbanzo beans) and several inches of water. The beans should rehydrate until they have tripled in size, so set the bowl aside. You can do this the night before you want to make falafel because it takes some time.
Blend all ingredients for falafel in a food processor: The onion and scallions should be roughly chopped before being added to the food processor along with the chickpeas, garlic, herbs, spices, salt, and pepper. Then, pulse the mixture just until it is finely chopped but before it becomes smooth.
Wrap the falafel mixture in plastic wrap and chill for 15 minutes. In contrast to other recipes, ours just requires 15 minutes of chilling the falafel mixture because we don’t use canned chickpeas or flour (although, you can leave it in the fridge for much longer if that works better with your schedule).
You can make half the falafel mix into balls and store the other half in the refrigerator for the following day. This recipe yields around 18 falafel.
Although the mixture may appear to want to disintegrate, we assure you that it won’t. Simply scoop out about 1 1/2 tablespoons of the mixture and shape it with your palms into a ball or rectangular shape (it’s messy but simple).
Prepare the falafel. We fry the falafel in about 3/4 inch of oil for the most genuine and crispy falafel. Normally, I don’t like to fry things in my kitchen, but with falafel, it’s definitely worth it! Additionally, it’s not as tough or messy as some make it out to be.
Best Falafel Recipe Tips
Falafel is a popular Middle Eastern food that is made from ground chickpeas. Falafel is moist and has a delicious chickpea flavor, making it a popular food choice for snacks or lunchtime lunches. Falafel can be eaten hot or cold and is great for snacks or lunches.
There are many variations of falafel, so feel free to experiment! Falafel is also a good source of protein and healthy fats. Be sure to save leftovers for another meal—they taste even better the next day!
Here are some tips when cooking falafel:
- Your falafel is not fluffy. Falafel must have a crunchy outside and a soft, fluffy interior. They must have an ample supply of onion and fresh herbs. If you use too much onion, your falafel will taste awful afterward. They won’t be as moist and fluffy if you use too little.
- The balls will initially be delicate, but if you can get them into the heated oil, they will stick and bond together. Try adding 2-3 tbsp of flour or chickpea flour to the mixture if they still don’t hold together. Add 1-2 eggs if they still won’t hold together.
- If you use canned beans rather than dried ones, a binding agent can help keep them cohesive. Flour is the ideal binding component for falafel. Just basic all-purpose flour; nothing fancy. When you can easily shape the mixture into balls or patties, add a few teaspoons at a time to it.
- Cook falafel without drying it out. Set the oven to 350 degrees Fahrenheit. To keep your falafels from drying out after reheating, take a handful of them and wrap them loosely in something like aluminum foil. Depending on their size, leave the falafels in the oven for 5 to 10 minutes.
Fats about Falafel
In Syria, Lebanon, Jordan, Israel, and Palestine, chickpeas are typically used to prepare meals. The Western world favors this variation the most. Only fava beans are used in the Egyptian variety.
Falafel is a chickpea pattie that is deep-fried and served on pita bread with lettuce, tomatoes, and tahini sauce. Falafel is a great source of healthy fats, including omega-3 fatty acids and monounsaturated fats. Falafel is low in calories and has few added sugars or cholesterol, making it an ideal food choice for those looking to reduce their risk of heart disease.
Chickpeas are a type of annual legume. Its diverse varieties go by many names, including gram, Bengal gram, garbanzo, garbanzo bean, and Egyptian pea. Protein levels in chickpea seeds are high. The Middle East has yielded remains dating back 9,500 years, making it one of the first legumes to be domesticated. Arabic for “hummus” is “chickpea.”
Falafel is delicious food that is loved by many for its savory, crunchy texture. Falafel is made of around 50% fat, which makes it a healthy snack option. Falafel is also gluten-free, making it a great food for people with dietary restrictions or allergies. Falafel is a popular food throughout the Middle East and Mediterranean regions, and chances are you’ve eaten one before!
It’s debatable where falafel first appeared. The food most likely came from Egypt, and perhaps it was influenced by dishes from India. A fava bean variation is said to have been consumed by Copts during Lent as early as the fourth century, but there is no written proof of this. According to certain theories, it may have a history that dates back to pharaonic Egypt.
Although oil was probably too expensive to be used for deep frying in ancient Egypt, the oldest written references to falafel from Egyptian literature date to the 19th century.
It was able to export the dish and its name to other Middle Eastern countries because Alexandria is a port city. Later, the dish moved north to the Levant, where chickpeas took the place of fava beans.
The Yemeni Jews started serving falafel balls on pita in the 1950s, which helped falafel gain popularity. Due to this quick and simple method, falafel gained popularity as a Middle Eastern street snack.
Before the 1970s, only Middle Eastern, Mediterranean, and Jewish communities and restaurants served falafel in North America. The dish is now a typical and well-liked street cuisine in many North American towns.
As you can see, there is a lot of information about falafel that you may not have known. So next time you’re in the mood for a falafel snack, be sure to check out our blog for some interesting facts about this delicious food.
- 1 cup dried chickpeas, rinsed and drained
- 2 tbs. baking powder
- 1/4 tsp. cumin seeds (optional)
- Fine sea salt and fresh ground black pepper to taste
For falafel balls:
- 11/2 cup all-purpose flour, divided
- 3 tbs. olive oil or ghee (clarified butter), melted, or vegetable oil for frying
Falafel balls recipe instructions:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- In a food processor or blender, grind chickpeas until they are a fine powder. Do not overprocess; the mixture should still be somewhat chunky.
- Add baking powder, cumin seeds (if using), salt, and pepper to chickpea powder and mix well. Set aside.
- In a large bowl, combine 1 cup of flour with the falafel mixture and mix well to combine everything evenly. It should feel like wet sand but it shouldn’t stick together when you hold it in your hand). You may need more flour if the mixture is too wet.
- Shape the mixture into 1-inch balls and place them on the prepared baking sheet.
- If frying, heat olive oil or ghee in a large frying pan over medium heat until hot. Add falafel balls and cook for about 7 minutes per side, flipping occasionally, or until golden brown and cooked through. Serve immediately.
Falafel is a popular food item enjoyed all over the world. In this blog, we’ve shared some interesting facts about falafel that you may not have known before. From its history to its delicious ingredients, we’ve covered it all! If you’re a falafel fan, make sure to check out our blog for more interesting facts. And if you’re looking for a delicious falafel recipe, be sure to give our recipe a try!
Don’t forget to check out more articles on our blog, Falafelsonline.com.