The Versatility of Falafel

posted on: Nov 9, 2022

By: Carrie Stewart / Arab America Contributing Writer

Falafel is a very famous Middle Eastern cuisine. It is a deep-fried ball or patty made from chickpeas, broad beans, or both. It is normally an appetizer but can also be served on salads, in a pita, as a side, and much more. People normally eat it hot and with tahini-based sauces.

This article will dive into some creative falafel recipes and discuss some uses of this tasty treat.

Origin:

It is believed that falafel originated in Egypt and was made with fava beans there. There is a legend that a fava bean version was eaten by “Coptic Christians in the Roman era as early as the 4th century during Lent, but there is no documented evidence for this.” It has been speculated that falafel’s history may “go back to Pharaonic Egypt.” However, the earliest “written references to falafel from Egyptian sources date to the 19th century.” 

Later the dish got popular in the Levant and Iraq, but chickpeas replaced the fava bean.

Nutrition:

Falafel is high in protein, complex carbohydrates, fiber, calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, vitamin C, thiamine, pantothenic acid, vitamin B, and folate. The food is high in soluble fiber, which helps with lowering blood cholesterol.

Rise of Falafel Popularity in America:

Falafel is now widespread on menus in the United States. It is a great vegetarian option that’s rich in protein. According to Nations Restaurant News, “market research firm Datassential reports that falafel is found on 4.3% of U.S. menus, up 15% over the past four years.“

There are even falafel-specific restaurants throughout the U.S such as Shawarma Guys in San Diego, CA, and Casa de Falafel in Peoria, AZ.

Unique Falafel Dishes:

Pink Falafel

Ingredients

• 1 medium beetroot
• 1 garlic head
• 1 can (400g | 14 oz) chickpeas, drained
• 6 Tbsps parsley, finely chopped
• 1 tsp ground cumin
• 1 small onion, chopped
• 1 tsp sea salt
• 1 tsp ground pepper
• For serving:
• Tahini sauce
• Favorite salad leaves
• Fresh veggies

Instructions

1. Preheat oven to 250C. 
2. Rinse the beetroot, and tap dry. 
3. Wrap the beetroot in aluminum foil and bake it until easy insert a fork. About an hour. 
4. Let it cool, peel, cut into large cubes, and set aside. 
5. In a food processor, add the cubed beetroot and all the rest of the ingredients. 
6. Pulse until well combined. 
7. To form the falafel, scoop a Tbsp of the mixture into your hands and press to shape small patties. 
8. Place patties on a baking tray and bake in a preheated oven for about 20 minutes. 
9. Serve with greens, fresh veggies, and tahini sauce.

** Recipe copied from gourmandelle

Falafel in a Pan

Ingredients

• 300g (1 ½ cup) dry chickpeas
• 1 large onion
• 4 garlic cloves
• 30g (½ cup) fresh parsley, chopped
• 30g (½ cup) fresh cilantro, chopped (or replace with parsley)
• 30g (½ cup) fresh mint, chopped
• 1 tsp baking soda
• 2 Tbsp chickpea flour
• 1 Tbsp ground cumin
• ½ tsp oregano
• ¼ tsp chili powder
• Salt,  Pepper
• oil

Instructions

1. Soak the chickpeas overnight. 
2. Drain and add them to a food processor together with the rest of your ingredients except for the chickpea flour. 
3. Pulse together until ground. 
4. Transfer to a bowl, season with salt and pepper, add the chickpea flour, and combine. 
5. Transfer to a 20 x 20cm baking tray lined with parchment paper. 
6. Press it well and brush the top with oil. 
7. Bake at 180 degrees C for 30-35 min.

** Recipe copied from gourmandelle

If you think these dishes sound good you should try them out! There is a lot you can do with falafel 🙂

Falafel has gained so much popularity across America. It took the innovative entrepreneur Ahmed Ashkar and his family to “revolutionize” falafel through their company, Falafel Inc.  You may read about them by visiting their website here.

Check out Arab America’s blog here!