Majida Rashid
Why did falafel go to therapy? It had deep-fried feelings!
— anonymous
No menu in the Gulf Arab restaurants was complete without falafel – the famous Egyptian street food. While those restaurants cooked falafel with chickpeas, my Egyptian friend used fava beans.
It’s believed that falafel, or Ta’amiyah as it is called by Egyptians, was developed in Alexanderia, which was locally pronounced as Iskenderia. Some even claimed that falafel existed during Pharaoh times.
The delicious flavor and simplicity of cooking falafel helped spread the dish to the Levant region, Greece, and around the Gulf, though different spices and herbs are used to create a distinct local flavor.
Falafels are high in plant protein and fiber. They also contain trace minerals like manganese and zinc and they are a good source of iron and folates. The latter helps in the absorption of iron.
It’s best to use dried chickpeas or fava beans rather than canned ones. Soak the beans overnight. Pakistani cooks add a little bit of baking soda during cooking. I can taste the flavor of soda if added during the cooking. So, I add it at the time of soaking them. Cooks in the Gulf add salt after the chickpeas are tender. It was believed that salt increases cooking time.
Falafel can be served as a starter or a side dish. It’s ideal for making a sandwich wrapped in pita bread with thin lettuce strips, pickles, and drizzled with tahini sauce. Sometimes I add Muhammra sauce, which can be bought from any Middle Eastern restaurants.
Once a French household appliances company asked me to develop a cookbook with popular Arab dishes to be given with their food processer — Masterchef 65. To get restaurant-like flavor I made falafel ten times before deciding on the final recipe.
Occasionally, I add different herbs instead of the traditional parsley. But I never increase the amount of garlic because it overpowers all other flavors.
Servings for the following recipe depends on how it’s served.
Falafel
(Yields about 15)
Ingredients
1 cup dried chickpeas
1 teaspoon baking soda
3/4 teaspoon salt
1 small onion, peeled and roughly chopped
1 medium garlic clove, peeled
1/2 cup chopped parsley leaves
1/4 teaspoon ground red pepper
1/4 teaspoon freshly ground cumin seeds
1/4 to 1/2 teaspoon finely ground coriander seeds, optional
4-5 tablespoons tahini paste
1/4 teaspoon black pepper, optional
Oil for deep frying
Tahini sauce for serving
A mix of vegetables for decoration
Directions
Thoroughly wash the chickpeas in the morning and soak them overnight. Drain the water and wash them the following day.
Put them in a pan with plenty of water and bring them to a boil. Remove froth if any.
Lower the heat and cook for 3-4 hours until very tender.
Add the salt and cook further for half hour.
Drain the water and let the chickpeas stand in a colander drain all the liquid. While it’s ideal to make falafel right away, chickpeas can be prepared a day ahead and refrigerated.
Add the drained chickpeas, herbs and the spices in a food processer.
Grind the chickpeas in fine paste. Some like coarse texture.
Add tahini paste, a tablespoon at a time.
Taste and adjust salt and pepper. Black pepper can be added at this time.
For frying
Knead the paste for a few minutes.
Heat the oil in a deep pan until it’s medium hot.
Take a lump of the paste in your hands and form a smooth sphere.
Fry only a few over medium heat until dark brown on all sides. Crowding the pan would result in uneven color.
Using a frying spoon with holes remove the falafel and drain the oil well by tapping against the side of the pan.
Transfer onto a dish lined with paper towel.
To serve
Line a flat serving plate and place the falafel in the middle. Decorate lettuce leaves, tomato wedges and cucumber slices. Drizzle with a little bit of tahini sauce.
Alternatively, place three pieces on a pita bread. Add finely chopped lettuce, pickle and Tahini sauce.
— anonymous
No menu in the Gulf Arab restaurants was complete without falafel – the famous Egyptian street food. While those restaurants cooked falafel with chickpeas, my Egyptian friend used fava beans.
It’s believed that falafel, or Ta’amiyah as it is called by Egyptians, was developed in Alexanderia, which was locally pronounced as Iskenderia. Some even claimed that falafel existed during Pharaoh times.
The delicious flavor and simplicity of cooking falafel helped spread the dish to the Levant region, Greece, and around the Gulf, though different spices and herbs are used to create a distinct local flavor.
Falafels are high in plant protein and fiber. They also contain trace minerals like manganese and zinc and they are a good source of iron and folates. The latter helps in the absorption of iron.
It’s best to use dried chickpeas or fava beans rather than canned ones. Soak the beans overnight. Pakistani cooks add a little bit of baking soda during cooking. I can taste the flavor of soda if added during the cooking. So, I add it at the time of soaking them. Cooks in the Gulf add salt after the chickpeas are tender. It was believed that salt increases cooking time.
Falafel can be served as a starter or a side dish. It’s ideal for making a sandwich wrapped in pita bread with thin lettuce strips, pickles, and drizzled with tahini sauce. Sometimes I add Muhammra sauce, which can be bought from any Middle Eastern restaurants.
Once a French household appliances company asked me to develop a cookbook with popular Arab dishes to be given with their food processer — Masterchef 65. To get restaurant-like flavor I made falafel ten times before deciding on the final recipe.
Occasionally, I add different herbs instead of the traditional parsley. But I never increase the amount of garlic because it overpowers all other flavors.
Servings for the following recipe depends on how it’s served.
Falafel
(Yields about 15)
Ingredients
1 cup dried chickpeas
1 teaspoon baking soda
3/4 teaspoon salt
1 small onion, peeled and roughly chopped
1 medium garlic clove, peeled
1/2 cup chopped parsley leaves
1/4 teaspoon ground red pepper
1/4 teaspoon freshly ground cumin seeds
1/4 to 1/2 teaspoon finely ground coriander seeds, optional
4-5 tablespoons tahini paste
1/4 teaspoon black pepper, optional
Oil for deep frying
Tahini sauce for serving
A mix of vegetables for decoration
Directions
Thoroughly wash the chickpeas in the morning and soak them overnight. Drain the water and wash them the following day.
Put them in a pan with plenty of water and bring them to a boil. Remove froth if any.
Lower the heat and cook for 3-4 hours until very tender.
Add the salt and cook further for half hour.
Drain the water and let the chickpeas stand in a colander drain all the liquid. While it’s ideal to make falafel right away, chickpeas can be prepared a day ahead and refrigerated.
Add the drained chickpeas, herbs and the spices in a food processer.
Grind the chickpeas in fine paste. Some like coarse texture.
Add tahini paste, a tablespoon at a time.
Taste and adjust salt and pepper. Black pepper can be added at this time.
For frying
Knead the paste for a few minutes.
Heat the oil in a deep pan until it’s medium hot.
Take a lump of the paste in your hands and form a smooth sphere.
Fry only a few over medium heat until dark brown on all sides. Crowding the pan would result in uneven color.
Using a frying spoon with holes remove the falafel and drain the oil well by tapping against the side of the pan.
Transfer onto a dish lined with paper towel.
To serve
Line a flat serving plate and place the falafel in the middle. Decorate lettuce leaves, tomato wedges and cucumber slices. Drizzle with a little bit of tahini sauce.
Alternatively, place three pieces on a pita bread. Add finely chopped lettuce, pickle and Tahini sauce.
