Falafel RecipeSymbol of National IdentityFalafel recipe is one such recipe that has straddled between national identities, sometimes fraught with conflicts. But before I talk about the history of the falafel, let’s just take a look at what exactly it is… What is falafel?Falafel recipe consists of fried balls or patty (something like fritters) made from spiced chickpeas and / or fava beans. Falafel is a traditional Middle Eastern food that is served in pita bread, either inside the bread or wrapped in flat bread. The falafel balls are usually topped with salad, picked vegetables and hot sauce, and drizzled with tahini-based sauces…It is a popular street food and fast food in many countries, including Syria, Egypt, Lebanon, Palestine, among others in the Middle East. Falafel and its historyFalafel’s origins can be traced back to Egypt / Palestine areas, later having found its way as far as Morocco and Saudi Arabia. People have been growing chickpeas for over 20,000 years, making them one of the early staples of human diet and agricultural plants…Its history, in recent years, has become controversial as Israel often markets it as its national food. However, many Palestinians believe that Israelis have stolen the falafel recipe and passed it off as what postcards at tourist kiosks in Israel brand as “Israel’s National Snack”. “We always sort of look at each other and roll our eyeballs when we pass a restaurant that says ‘Israeli falafel,’ ” says Rashid Khalidi, a Palestinian-American and a professor of Middle Eastern History at the University of Chicago… Israelis point out that the ingredients, if not the falafel recipe, has been documented in the bible as foods of the Hebrew people… It is clear that this national food of many nations has caused a stir in the world of cuisine. However, it should not be mean one cannot enjoy this simple and tasty appetizer dish that can serve as a mezze or a light food, too. Recipe for FalafelIngredients250 g (8 oz) dried chickpeas 2. Combine the chickpeas, spring onion, garlic, parsley, mint, coriander, cayenne, cumin, ground coriander, baking powder and 1 teaspoon salt. 3. Process batches in a processor for 30-40 seconds, or until finely chopped and the mixture holds together. Refrigerate, uncovered, for 2 hours. 4. Press 2 tablespoons of mixture together in the palm of your hand and form into a patty. Fill a deep heavy-based pan one third full of oil and heat to 180 C (350 F), or until a cube of bread dropped into the oil browns in 15 seconds. Deep-fry the falafel in batches for 3-4 minutes, or until will browned. Drain on crumpled paper towels and serve hot with hummus. Return from falafel recipe to social appetizers homepage |